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Hibachi broccoli, carrots, zucchini, mushrooms, and onions on a plate.

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 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8
Calories: 72kcal

Ingredients
 

  • Neutral cooking oil (to coat)
  • 1 large broccoli crown (chopped into florets)
  • 1 cup carrot slices
  • 1 yellow onion (sliced)
  • 1 medium zucchini (chopped in 2 inch chunks)
  • 8 ounces crimini mushrooms (sliced)
  • Kosher salt and pepper
  • 2 teaspoons minced garlic
  • 1 ½ Tablespoons unsalted butter
  • 3 Tablespoons hibachi master sauce (*see notes)

Instructions

  • 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.

Notes

  • 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:
  • Soy sauce- 3/4 cup
  • Mirin- 2 Tablespoons
  • Honey or sugar- 2 Tablespoons
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

Nutrition

Calories: 72kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 418mg | Potassium: 519mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3261IU | Vitamin C: 74mg | Calcium: 56mg | Iron: 1mg
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