Hibachi Vegetables

These stir-fried Hibachi Vegetables are easy to make at home in a skillet, and taste just like the Japanese steakhouse staple.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 8

Calories: 72kcal

Heat a large cast iron skillet or wok over high heat. Add enough oil to coat the pan, waiting until it shimmers.
Add half the veggies to the pan and saute, undisturbed, for 1-2 minutes or until browned on the bottom. Sprinkle with salt and pepper. Toss, and cook another minute or so, until the edges have browned.. Remove to a plate, then repeat with the remaining 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 make a full batch of the sauce by combining:

If you're only making the hibachi vegetables, in place of the master sauce use 2 Tablespoons soy sauce, 1 teaspoon mirin, and 1 teaspoon honey.

Course Side Dish

Cuisine Japanese

Keyword benihana veggies, hibachi veggies, japanese steakhouse vegetables, stir fry vegetables