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!
When I bought my first townhouse in my early 20's, a new hibachi restaurant opened about a mile away. It was a busy, focused, stressful time of life for me. But I have so many happy memories in that little hole in a wall restaurant, sitting at the corner round table with my two best girlfriends, laughing and crying and commiserating about life. Always...ALWAYS...with hibachi zucchini and mushrooms and yum yum sauce on our plates.
Making these amazing grilled veggies at home brings back all the memories of that time and those people I love. It really is the best part of cooking - the nostalgia of remembering the happy and sad times and building new memories to look back on in the future.
Back to the veggies!
These delicious grilled hibachi vegetables are a winner, team. Make it for a quick hibachi night with hibachi shrimp or hibachi 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 hibachi vegetable recipe:
- large yellow onion
- neutral oil
- light soy sauce
- white pepper
- sesame oil
- sesame seeds, for garnish
Step by step instructions for making this hibachi vegetables recipe:
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. The vegetables can be cut into any shape you prefer. Generally speaking, you'll want them in bite size pieces for both cooking and eating ease.
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 into the hot pan. Stir fry for about 2 minutes.
Add the zucchini to the pan and continuing sauteeing 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 about a minute 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 to a simmer, 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 an irresistible pescatarian dinner.
FAQ's and Serving Suggestions for easy hibachi vegetables:
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.
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.
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.
To store, transfer the vegetables to an airtight container and keep in the refrigerator for up to 3 days.
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