Hibachi Vegetables are so flavorful, cooked to tender-crisp perfection in a garlic butter sauce, just like your favorite Japanese restaurant!
QUICK HIBACHI SIDE DISH
I’ve been on a make Hibachi at home kick, if you haven’t been able to tell. I’ve shared recipes for Hibachi Steak, Hibachi Chicken, Hibachi Fried Rice and now we come to the vegetables! With this super easy recipe, I can have Hibachi Vegetables to add to my Steak or Chicken in under a half hour! Plus, it’s a heck of a lot cheaper to make this at home than at the restaurant these days. I really like that you can customize this to only include your favorite veggies too!
FREQUENTLY ASKED QUESTIONS:
Any of your other favorites from your local Japanese Steakhouse would work great. Try my Hibahi Steak or Hibachi Chicken. Of course, you can’t have the veggies without the Hibachi Fried Rice. Don’t forget to try these other options:
– Lo mein noodles
– Steamed dumplings
– Egg Rolls
Yes, if you would like to add spice to the dish, you can use spicy sesame oil, sriracha, or chili flakes while cooking. Chili flakes can also be used as a garnish, depending on the depth of heat you want. Side note: be very sparing with the sesame oil and add it a little at a time. It has a very intense flavor and can become overpowering quickly.
It is best to prepare the vegetables ahead of time and place them in the refrigerator until they are ready to cook. But I would not recommend cooking before it is prepared to serve as you want it to have the best texture and flavor for initially serving. When reheating, they may become softer than when originally cooked.
If you do not have a griddle and are using a skillet, it is best to use cast iron to make Hibachi. It handles high heat and heats evenly as well.
To get all your vegetables to cook together as one, you will want to make sure you slice them in uniform cuts or as close to uniform as you can. By doing so, you allow them to cook together at the same rate. Versus one cooking before the other because it is thinner while the different pieces are thicker. It will help you avoid having some pieces burnt while others are just getting to the cooked point.
Definitely! Tofu can be sauteed with the vegetables or even grilled before adding it to the dish.
I used this griddle (paid affiliate link). But, any griddle you have should work just fine.
I think you can use whatever combination of vegetables you prefer. I know it’s common for some Hibachi restaurants to use mushrooms, while some do not. I know most places use zucchini and or broccoli. I’ve seen some places use super thin carrot strips. If you used bigger carrot chunks, they’d probably need a bit longer than the other veggies. So when picking your fresh vegetables, think about how long they’d take to cook and pick ones that would take about the same time. I think yellow squash is also a great option. I have seen at some places. I’d only use fresh vegetables, not frozen ones. Frozen veggies would add too much moisture and wouldn’t cook evenly
Hibachi Vegetables should be stored in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet on the stovetop over medium to low heat, stirring frequently until thoroughly heated. You can use the microwave for 30 seconds at a time until the desired temperature has been reached.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- vegetable oil– if you need a different cooking oil, grapeseed oil, avocado oil, and peanut oil all have high smoke points, which is essential when making any Hibachi dishes, so you could try one of those options.
- zucchini – see my Frequently Asked Questions above for other vegetable ideas.
- broccoli florets
- mushrooms– sliced into easy to eat pieces. White mushrooms, baby bellas, or shiitake mushrooms are all great choices for this dish. You can use all of one kind or a mix of them.
- large onion– cut into 1-inch pieces. Did you know if you put a wet paper towel under your onion when you are cutting it your eyes won’t burn or tear up as easily. The juices and gases released from the onion while you’re cutting it head for the closest liquid around (usually your eyes) and that’s why they sting/you start to “cry”. If you have that wet paper towel there, the gases will escape to that wet paper towel first, sparing your eyes.
- salted butter– you could use unsalted butter and then add some salt to taste if needed. Ghee is an excellent alternative and will not burn as quickly as nonclarified butter.
- minced garlic – please use fresh garlic if you can. I know so many people love the jarred garlic but you are really missing out on so much flavor by using the jarred stuff.
- soy sauce– I typically use low sodium soy sauce when making my Hibachi dinners, but you can use regular soy sauce if desired. If you need this to be gluten free, you can opt for tamari sauce instead.
- garlic powder
- onion powder
- pepper
HOW TO MAKE HIBACHI VEGETABLES
Preheat a large griddle or a large skillet over medium-high heat.
Add the oil to the griddle. Once the oil is heated, add the zucchini, broccoli, mushrooms, and onion. Cook until the vegetables have started to soften.
Add the butter and garlic to one side of the griddle. Season the vegetables with the soy sauce, garlic powder, onion powder, and pepper. Mix the vegetables with the melted butter and cook until they are cooked through, about 2 minutes.
Transfer your vegetables to a plate and enjoy.
CRAVING MORE RECIPES?
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Calories: 112kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Sodium: 217mg | Fiber: 2g | Sugar: 3g
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
