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Jump to Recipe·5 from 1 review
The perfect side to your at-home hibachi dinner, this homemade Hibachi Vegetable Recipe can be customized to include your favorite veggies, all coated in the perfect sweet-savory sauce. Don't forget the yum yum sauce!
These delicious grilled hibachi vegetables are a winner, team. Make it for a quick hibachi night with Hibachi Fried Rice (Benihana Copycat) and Hibachi Shrimp or Hibachi Grilled Salmon, or whip up a double batch on food prep Sunday and enjoy them over basmati rice all week. Either way, you're winning.
What you'll need to make this delicious recipe:
Before we get to the step by step directions, a note about the ingredients:
Vegetables: the recipe calls for the classic combination mushrooms, onions, carrots and zucchini. But these veggies can be substituted for your favorites. Good alternatives include broccoli, red bell pepper, yellow squash, bamboo shoots and pea pods.
Full ingredients and measurements included in the printable recipe card below.
Step by step instructions:
1. Prep vegetables
Wash and cut your zucchini and carrots into quarters lengthwise, and then slice into quarter rounds. Peel and cut your onion and mushrooms into quarters. The vegetables can be cut into any shape you prefer, but be sure they're of similar size.
2. Make sauce
Next, combine all the sauce ingredients in a small bowl. Stir to combine. Set aside.
3. Grill vegetables
Heat a large skillet over medium high heat. Add 2 tablespoons of neutral oil, along with the sliced carrots and onions into the hot pan. Stir fry for about 2 minutes.
Add the zucchini to the pan and continuing sautéing for another 2 minutes, until the veggies are getting some nice color around the edges. Finally, move the vegetables to the edges of the pan and drop the mushrooms in the middle. Let them cook undisturbed for 2 minutes.
3. Combine sauce
Add the sauce ingredients to the pan of vegetables, still over medium-high heat. Coat the veggies in the sauce and let the sauce heat through to a simmer, until it clings to the sauteed vegetables. Taste and adjust seasoning.
4. Garnish and serve with rice
Transfer the hibachi vegetables to a serving platter and top with sesame seeds.
Serve this amazing side dish with Benihana-style fried rice and yum yum sauce for a delicious and satisfying vegetarian meal, or with shrimp hibachi or grilled salmon hibachi for an irresistible seafood dinner.
FAQ's and Serving Suggestions:
What other vegetables can I add to this Japanese restaurant style hibachi grill veggies?
Any of your favorite vegetables can be added to this sauce and make a great meal. Some different vegetables I've used in the recipe include green onions, broccoli florets, snow peas, yellow squash, sliced bok choy and even bean sprouts. Just be sure everything is cut into a similar size to make eating the veggies simple.
What should I serve with these hibachi vegetables?
This dish is a delicious accompaniment to any stir-fry meal, including salmon hibachi or shrimp hibachi. I always serve yum yum sauce and ginger sauce on the side, as well as chili crisp, so I can customize the flavor of my favorite Japanese steakhouse meal from the comfort of my own home! Steamed white rice or Japanese-style fried rice are great sides, and yaki udon would be a nice hibachi noodles side to serve with the veggies, as well.
Can I add any other spices or flavors to the hibachi sauce?
Fresh ginger is always a great option in hibachi style food, and you can add a sprinkle of powdered ginger. Some people like to add a squeeze of fresh lemon juice to the sauce to enhance the hibachi flavors. If you're looking for a spicier sauce, add red pepper flakes, cayenne pepper or serve the veggies with a jar of chili crisp.
How to store leftover hibachi vegetables?
To store, transfer the vegetables to an airtight container and keep in the refrigerator for up to 3 days.
Best Grilled Hibachi Vegetable Recipe
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 1 review
- Author: Christina Jolam
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Scale
1 ½ cups zucchini
1 large yellow onion
1 cup carrots
8 ounces mushrooms
2 tablespoons neutral oil
For the sauce:
¼ cup light soy sauce
1 tablespoon honey
1 teaspoon sesame oil
¼ teaspoon white pepper
1 teaspoon sesame seeds, for garnish
Instructions
- To begin, prepare your vegetables. Wash and cut your zucchini into quarters lengthwise, and then slice into quarter rounds. Peel and cut your onion into wedges. Peel and cut your carrot in half lengthwise, then into half coins. Clean and quarter mushrooms.
- Next, combine all the sauce ingredients in a small bowl. Stir to combine. Set aside.
- Heat a large skillet over medium high heat. Add 2 tablespoons of neutral oil, along with the sliced carrots and onions. Stir fry for about 2 minutes. Add the zucchini to the pan and continuing sautéing for another 2 minutes, until the veggies are getting golden brown around the edges. Finally, move the vegetables to the edges of the pan and drop the mushrooms in the middle. Let them cook undisturbed for about two minutes to develop a nice sear, then toss in with the other vegetables.
- Add the sauce ingredients to the pan of vegetables still over medium-high heat. Coat the veggies in the sauce and let the sauce heat through until it clings to the sauteed vegetables. Taste and adjust seasoning.
- Transfer the hibachi vegetables to a serving platter and top with sesame seeds.
- Serve this amazing side dish with Benihana-style fried rice and yum yum sauce for a delicious and satisfying vegetarian meal, or with shrimp hibachi or grilled salmon hibachi for your seafood-loving family and friends.
Notes
Substitute an equivalent amount of your favorite vegetables in the hibachi mix. Good alternatives include broccoli, red bell peppers, snow peas, yellow squash and bamboo shoots.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: Japanese, American
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About Christina Jolam
Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.
Reader Interactions
Comments
Missy
This is very good. Used this veggie combo and used 1.5 T soy/1.5 T coconut aminos and some crushed garlic. Added broccoli as well.
Reply
Christina Jolam
So glad you liked it, Missy. Sounds perfect! Thanks for coming back to leave a helpful comment. Appreciate your feedback!
Reply
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