Quick and Easy/ Sides and Salads/ Vegetarian

Hibachi Vegetables

Want your favorite Japanese steakhouse hibachi vegetables at home? Cook up this quick and easy 20 minute recipe!

I’ve been meaning to post this for awhile now. With hibachi rice and yum yum sauce already on the blog, and last year’s hibachi noodles recipe, we need the veggies! Also last winter I had a pretty strong craving for zucchini, so it’s about time.

Want your favorite Japanese steakhouse hibachi vegetables at home? Cook up this quick and easy 20 minute recipe!

I split up the hibachi series because despite how easy the chefs make it look, there’s a lot of prep going on behind the scenes. So take your pick, go for rice or noodles and make sure you have some yum yum sauce handy for the veggies!

Want your favorite Japanese steakhouse hibachi vegetables at home? Cook up this quick and easy 20 minute recipe!

Now I kinda do have the flat hot surface to work with, similar to what they have at hibachi steakhouses. If you count my griddle. But not everyone will have those so I decided to do this in a skillet instead. But if you want to try the hot action tossing on the griddle, be my guest!

At Kobe’s Japanese Steakhouse, they usually have a mix of onions, garlic, carrots, broccoli, mushrooms and zucchini. As usual with the rest of my hibachi series, I’m basing this off what I observed, so it could be different at your local steakhouse.

Want your favorite Japanese steakhouse hibachi vegetables at home? Cook up this quick and easy 20 minute recipe!

I bought pre-sliced carrots to avoid the hassle of slicing them myself. Also they look awesome. You’ll want the carrots thinly sliced so theyΒ soften quicker and keep pace with the rest of the veggies. This is the veggie you’ll want to use as a benchmark for if the whole thing is done. When in doubt, check the carrots.

Want your favorite Japanese steakhouse hibachi vegetables at home? Cook up this quick and easy 20 minute recipe!

Now they usually dump the whole bunch of veggies in one go and let it cook off while handling the rice, noodles or meat. So at the end of it all, everything will be super tender. If you like your broccoli crisper, add them in towards the end. The same goes for mushrooms. they tend to shrink in size when cooked down. So if you prefer plump mushrooms, toss them in halfway through.You won’t need any additional liquid because the juice from the mushrooms is enough to go around.

Want your favorite Japanese steakhouse hibachi vegetables at home? Cook up this quick and easy 20 minute recipe!

If you want a healthier option from butter, try substitute butter or leave it out altogether and substitute it with more oil. And if you want kids to like this, add a little bit of sugar, about a teaspoon or so should be enough.

And that’s all there is to it. Remember to let them cook awhile because despite how flashy the chefs look when they toss it around, they also let the veggies sit there for some time while dealing with other stuff!

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Want your favorite Japanese steakhouse hibachi vegetables at home? Cook up this quick and easy 20 minute recipe!

Hibachi Vegetables


  • Author: The Cooking Jar
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1/2 tablespoon garlic, minced
  • 1/2 sweet onion, roughly chopped
  • 1 zucchini, cut into strips
  • 1 cup carrots, sliced
  • 2 cups broccoli florets
  • 8 oz.mushrooms, quartered
  • 1 tablespoon soy sauce
  • 2 tablespoons teriyaki sauce
  • 1/2 teaspoon sesame seeds (optional)
  • Salt and pepper to taste

Instructions

  1. Over medium high heat melt butter, add oil and saute garlic and onions for 2 minutes until soft
  2. Add zucchini, carrots, broccoli and mushrooms
  3. Pour in soy sauce, teriyaki sauce and season with salt and pepper to taste
  4. Cook for 10 minutes until tender
  5. Dish and serve hot sprinkled with toasted sesame seeds

Want your favorite Japanese steakhouse hibachi vegetables at home? Cook up this quick and easy 20 minute recipe!

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16 Comments

  • Reply
    Julie @ Cooks with Cocktails
    April 25, 2015 at 9:53 AM

    This looks so yum! I love vegetables cooked like this. Mixed with a little rice, chicken and sauce. This is going on the list for dinner this week. Thanks for the recipe!

    • Reply
      The Cooking Jar
      April 27, 2015 at 3:59 PM

      Welcome Julie! I always throw in some veggies into my meal somehow and this is a quick way to do it. Plus, zucchini!

  • Reply
    Allison
    August 18, 2015 at 11:46 AM

    I’m definitely trying this tonight! I’ve been craving hibachi.

    • Reply
      The Cooking Jar
      August 19, 2015 at 2:06 PM

      Hope it worked out well for you, Allison. It seems to be a hit or miss with people so I guess it’s all based on what you’re expecting!

  • Reply
    Shannon
    September 13, 2015 at 3:12 PM

    Oh my goodness, these are delicious! Thank you so much for this recipe!

    • Reply
      The Cooking Jar
      September 14, 2015 at 4:20 PM

      Heya Shannon! I’m really glad you liked it! I was a little hesitant it wouldn’t live up to the stuff at Hibachi places so I’m really glad it worked for you πŸ™‚

  • Reply
    dana
    October 21, 2015 at 7:42 PM

    Made this recipe and it turned out great! The vegetables were ready in about 7 min and I think I would have liked them done less…so, maybe 5-6 min would have been enough; it may depend on the pan – I used an iron pan like the one in your pictures. Thanks for the recipe, this is the first time I actually get the vegetables to taste like they do at the restaurant…very happy!

    • Reply
      The Cooking Jar
      October 23, 2015 at 10:21 AM

      It’s wonderful how fast stir-fries are! I’m SO happy they turned out the way you expected. Time will vary based on how you like the veggies, some like them soft, some like them crunchy. I love eating the veggies with yum yum sauce and the noodles!

  • Reply
    LINA
    November 17, 2015 at 12:29 PM

    I have a silly question, what kind of onions are sweet onions??

    • Reply
      The Cooking Jar
      November 17, 2015 at 2:25 PM

      Never a silly question! We’re all learning here. I’m not very good with descriptions other than stuff like ‘It’s white and it’s sweet’ so I’ll point you towards this guide that’s more descriptive. Hope it helps! Oh, and if you can’t get your hands on sweet onions, yellow onions work just fine.

  • Reply
    Jill
    July 3, 2016 at 9:17 PM

    I’m a farm wife and I do a lot of cooking so I’m always on the lookout for new recipes. My family and I LOVE your hibachi recipes so much I was compelled to leave my first comment on a recipe! Thank you for the recipes…keep them coming!

    • Reply
      The Cooking Jar
      July 5, 2016 at 2:06 PM

      Wow! Thanks for taking the time to come back and leave your first comment. I’m honored πŸ™‚ It’s also inspiring to hear the recipes enjoyed by folks from all walks of life. I think the last time I was on a farm was when I was a kid!

  • Reply
    Brittney
    July 25, 2016 at 12:49 AM

    Do you have a particular brand of teriyaki sauce you use?

    • Reply
      The Cooking Jar
      July 30, 2016 at 10:26 PM

      Not really. I use it sparingly in the kitchen so I just grab whatever I find from the ethnic aisle in regular grocery stores. Good luck, Brittney!

  • Reply
    Anika
    December 1, 2016 at 10:08 PM

    I really wish I could eat this but the Sodium content is 659mg. Having high blood pressure makes many of these wonderful dishes off limits. *sad face* But it looks wonderful and tasty!!!!

    • Reply
      The Cooking Jar
      December 7, 2016 at 4:03 PM

      Well I had a look-see at the nutritional label and I was right that most of the sodium comes from the soy sauce and teriyaki sauce. Keep in mind the label is made with regular soy sauce. You can always substitute low sodium soy sauce and omit the teriyaki sauce. What makes teriyaki nice is the sugar content so you could sub that out with maybe a teaspoon of sugar instead to cut the sodium down even more!

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