Enjoy your favorite Japanese steakhouse style vegetable dish at home with this simple Hibachi Vegetables recipe.
Today we’re trying out hibachi at home, but without the need for any kitchen renovations or huge flat top griddle appliances.
There’s a magical mystery in how Hibachi dinners perfectly balance plants and proteins, sweet and salty flavors, tiny crisp edges and saucy morsels.
Copycat Hibachi at Home – Veggies
One of the early courses in a hibachi meal is the delicious grilled veggies. You can easily make this copycat Hibachi Vegetables recipe in a large non-stick or cast iron skillet, dutch oven, or chicken fryer.
We have a particular fondness for Eastern Asian flavors. That’s why when we love something we’ve tried at a restaurant, we’re always curious to see how we could recreate it at home.
Japanese Steakhouses and Hibachi-style dining have become a hugely popular culinary genre in American restaurants. And it’s not hard to see why. Who doesn’t love dinner and a show?
But there’s so much more to Hibachi than just the quick-slinging fire-flinging showmanship of grill mastery. For more background on the history and character of Hibachi and Teppanyaki grilling, give this video from BiteMyBun a watch.
Why You’ll Love Hibachi Vegetables
Our hibachi vegetables recipe is a simple, quick, and true recreation of the restaurant classic, that you can make in a skillet without the fire-tricks (or need for industrial fire-suppression system).
The produce we use is a perfect blend of carrots, broccoli, onion, mushrooms, and zucchini squash seasoned with some salt and pepper.
The veggies are chopped into medium-large chunks (so there’s no need to have expert knife skills), and you can easily substitute your favorite veggies (though we find this classic mix balances nicely).
Cooking at high heat in oil gives these veggies a nice grilled exterior that will remind you of the fire-kissed restaurant version. A quicker hotter cooking keeps them from getting too mushy.
- Veggies – Chopped broccoli, zucchini, onion, mushrooms, and carrot chips. Feel free to substitute your favorites, but don’t stray too far from this proven blend. Also, make sure not to chop everything too small. You want these hibachi veggies to cook up crispy, not become mush.
- A little salt and pepper
- Garlic and butter – Adds fragrance and richness.
- Sauce – Hibachi Master Sauce is the brown liquid that you see your hibachi chef squirting onto just about everything from the rice to the steak. It is how these veggies get soaked with delicious savory flavors, but don’t worry, there’s no magical rare ingredients here. It’s just a mixture of soy sauce, mirin, and honey (or sugar).
How to Make Hibachi Vegetables At Home
- Heat your skillet with oil.
- Brown veggies undisturbed for 1-2 minutes. (Don’t crowd the pan! Do half a batch at a time if necessary, so each piece gets a chance to brown.)
- Sprinkle with salt and pepper.
- Toss and cook another minute. (For half batches, set aside, and repeat steps 1-3 before combining all veggies together and continuing to step 5.)
- Add garlic and butter and cook another minute.
- Add sauce and stir frequently until sauce has been mostly absorbed and veggies are crisp tender (about 2-4 minutes)
- Sprinkle with sesame seeds and chopped green onion (*optional)
What Goes with Hibachi Vegetables?
If you want to follow the full hibachi menu, start with a simple iceberg salad with ginger dressing.
Next, you can serve a hot brothy wonton soup. This one takes just 10 minutes.
Then, you’ve got this Japanese vegetables recipe, followed up by our copycat Hibachi Fried Rice and then on to your main course: Hibachi Steak. Serve it all with a side of homemade yum yum sauce for the complete experience.
For dessert (if there’s any room left) we recommend some mochi ice cream.
- Neutral cooking oil, to coat
- 1 yellow or white onion, sliced
- 1 zucchini, chopped in 1-2 inch chunks
- 8 ounces crimini mushrooms, sliced
- 1 large broccoli crown, chopped into florets
- 1 cup carrot slices
- Kosher salt and pepper
- 1 teaspoon minced garlic
- 1 ½ Tablespoons unsalted butter
- 3 Tablespoons hibachi master sauce (*see notes)
- Heat a large cast iron skillet or wok over high heat. Add enough oil to coat the pan, waiting until it shimmers.
- Add half of the vegetables to the pan, and cook, undisturbed for 1-2 minutes or until browned on the bottom. Sprinkle with salt and pepper. Toss, and cook another minute or so, just until the edges have browned. Remove to a plate, then repeat with the other half of the veggies.
- Add all the veggies back to the pan, and add the garlic and butter, allowing it to cook until fragrant, about 1 minute.
- Add the sauce and cook, stirring frequently, until the vegetables have soaked up the sauce and are crisp tender, another 2-4 minutes. Remove from heat and sprinkle with sesame seeds if desired.
Tips: Avoid mushy vegetables by searing over high heat in batches so as not to crowd the pan.
Hibachi Master Sauce:
If you are making a full 3-4 course Hibachi meal, you can just make one batch of this sauce by combining
- Soy sauce- 3/4 cup
- Mirin- 2 Tablespoons
- Honey or sugar- 2 Tablespoons
For standalone hibachi vegetables, in place of the master sauce, use 2 Tablespoons soy sauce, 1 teaspoon mirin, and 1 teaspoon honey.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 66Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 273mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 2g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.
More Asian-Inspired Favorites
Tired of boring ground beef? Kick it up a notch with this 20 minute recipe for Ground Beef Bulgogi.
For a sweet treat inspired by the local Asian Buffet, try these copycat Chinese Donuts.