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 a while now. With hibachi rice and yum yum sauce already on the blog, and last year’s hibachi noodles recipe, we need the veggies! 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! You can also pair it with the protein of your choice like hibachi steak, hibachi chicken, or hibachi shrimp.
I 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 has one so I decided to do this in a skillet instead. A cast iron or regular non-stick skillet will work just fine but if you want to try the hot action of 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 on what I’ve observed, so it could be different at your local steakhouse. Let’s get started.
How To Make Hibachi Vegetables (1 Min Video)
What You Need For Hibachi Vegetables
HIBACHI VEGETABLES RECIPE TIPS
I bought pre-sliced, crinkle-cut carrots to avoid the hassle of slicing them myself. You’ll want the carrots thinly sliced so they 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.
Now they usually dump all the veggies onto the grill 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 as 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.
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! Good luck and happy eats!
MORE HIBACHI RECIPES TO TRY
Did you make this recipe? Rate it!
♡ If you liked this recipe, giving it a star rating ★★★★★ in the comments below really helps! For more recipes, subscribe to my newsletter or follow me on Facebook, Instagram and Pinterest.
Hibachi Vegetables
- Total Time: 20 mins
- Yield: 4 1x
Description
Want your favorite Japanese steakhouse hibachi vegetables at home? Cook up this quick and easy 20-minute recipe!
Ingredients
- 2 tablespoons butter
- 1 tablespoon oil
- 1/2 tablespoon garlic, minced
- 1/2 medium sweet/yellow 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
- Over medium-high heat melt butter, add oil and saute garlic and onions for 2 minutes until soft.
- Add zucchini, carrots, broccoli and mushrooms.
- Pour in soy sauce, teriyaki sauce and season with salt and pepper to taste.
- Cook for 10 minutes until tender.
- Dish and serve hot sprinkled with toasted sesame seeds and hibachi rice or hibachi noodles.
- Enjoy!
Notes
Pair with some homemade Yum Yum sauce.
- Prep Time: 10 mins
- Cook Time: 10 mins
Comments & Reviews
Wow!! This tasted just as good, if not better than the restaurants I’ve been too.
Thank you!!
★★★★★
Thanks for the great compliment and I’m happy you like it so much and the other hibachi dishes you tried. I truly appreciate you commenting and rating each and every one of them, Sandy 🙂
This was so good…even my kids ate it! I made it with shrimp and your fried rice recipe. I am definitely going to share with everyone!
★★★★★
That’s quite the compliment – getting kids to eat their veggies. I’ll take it 🙂 Thanks for trying out the full hibachi spread with rice, veggies and a protein, Ashley!
SO delicious!
★★★★★
I loved it too! You cant go wrong with butter and veggies 🙂
Excellent recipe. My husband and guests always rave about it. Thank you for sharing!
★★★★★
You’re most welcome! Thanks so much for trying it out and letting me know it worked out for you 🙂
Hello, can you tell me if i have to cover the pan while the veggies are cooking?
Nope! Don’t need to cover it.
Thank you so much, just made it tonight!! Tastes great and didn’t take long at all to cook. The only thing that took a lot of time was the chopping of vegetables, but that had to be done. I cooked it longer than 10 mins and added a small amount of water as I like them softer. Also, I didn’t have soya sauce but I have teriyaki and used that. Still tastes great! Thank you again!
★★★★★
Absolutely, happy to have helped! Veggies always take forever to slice and dice but sometimes it can be cathartic. Play some cooking music and it’s over in no time! Thanks for coming back and leaving a star review, it always helps 🙂
Made these tonight, been wanting some good Hibachi veggies, so good and cheaper and better for you than going out. Will be making these again. Thank you.
★★★★★
Thanks for trying it out and I’m glad it worked out for you. Totally agree with you on it being cheaper overall!
I am so excited I found this recipe on your blog, i was just telling my husband last night as we went to a sushi/Hibachi house for dinner! That I would eat way more veggies if they were cooked this way!!! Love, Thanks
★★★★★
Hope the recipe met your expectations!
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!!!!
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!
Oh this is years late, but in case someone else is searching this and concerned, lite soy sauce actually has even lower sodium than low-sodium soy sauce.
★★★★★
Do you have a particular brand of teriyaki sauce you use?
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!
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!
★★★★★
Wow! Thanks for taking the time to come back and leave your first comment. I’m honored 🙂 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!
I have a silly question, what kind of onions are sweet onions??
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.
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!
★★★★★
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!
Oh my goodness, these are delicious! Thank you so much for this recipe!
★★★★★
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 🙂
I’m definitely trying this tonight! I’ve been craving hibachi.
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!
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!
Welcome Julie! I always throw in some veggies into my meal somehow and this is a quick way to do it. Plus, zucchini!