These hibachi vegetables are a delightful medley of flavors and colors that elevate any meal.
With their quick preparation and vibrant presentation, they capture the essence of a Japanese steakhouse experience in every bite.
Sesame oil and garlic create a flavorful base to complement zucchini, carrots, broccoli, and mushrooms. And soy sauce and mirin introduce a savory sweetness to tie the dish together.
Serve them over white rice, and prepare to be amazed!
Why You’ll Love These Hibachi Vegetables
Vibrant Presentation: The colorful mix of zucchini, carrots, broccoli, and mushrooms creates a visually stunning dish.
Quick and Easy: This recipe can be prepared in under 30 minutes. These veggies are perfect for busy weeknights.
Versatile Pairing: These veggies can be served as a side dish or over steamed rice.
Deliciously Savory: The combination of soy sauce, mirin, and toasted sesame seeds gives the vegetables a rich, savory taste.
Ingredients
- Zucchini, Baby Carrots, Broccoli Florets, and Mushrooms: They’re sliced, diced, and ready to soak up all those delicious Asian flavors.
- Vegetable Oil: The sizzling base gets this stir-fry party started.
- Sesame Oil: It adds a nutty, toasty aroma that screams authentic Asian cuisine.
- Garlic and Yellow Onion: The dynamic aromatic duo lays the flavorful foundation.
- Low-Sodium Soy Sauce: It brings the savory, umami depth without the salt overload.
- Mirin: A splash of subtle sweetness balances out the dish.
- Black Pepper: Just a sprinkle awakens the tastebuds.
- Sesame Seeds: The final flourish of crunch and nuttiness to tie it all together.
How to Make Hibachi Vegetables
These veggies come together in about 20 minutes! Follow these easy steps.
1. Saute the aromatics. Heat the vegetable and sesame oil in a large wok or skillet over medium-high heat. Add the minced garlic and onion, and stir-fry for 1-2 minutes until fragrant and the onions soften.
2. Add the veggies. Toss in the zucchini, carrots, broccoli, and shiitake mushrooms, and stir-fry for 3-4 minutes, allowing the vegetables to develop some color.
3. Add the sauces. Add the soy sauce and mirin and toss to coat the vegetables evenly.
4. Finish. Continue cooking for 5-7 minutes, stirring occasionally, until the vegetables are crisp-tender. Season with freshly ground black pepper to taste.
5. Serve. Transfer to a serving dish and sprinkle with toasted sesame seeds. Serve hot as a side dish or over steamed rice for a light meal.
Tips for the Best Hibachi Vegetables
Follow these easy tips for restaurant-worthy veggies.
- Pick the right pan. Use a large wok or skillet to avoid overcrowding, which can cause steaming instead of stir-frying.
- Cook with high heat. Cook the vegetables over medium-high to high heat for a nice sear and slight char on the edges.
- Just keep stirring! Keep the vegetables moving in the pan by stirring often to ensure even cooking and prevent burning.
- Watch the texture. The vegetables should be crisp-tender, meaning they still have a slight crunch but are fully cooked.
- Try fun variations. Try different vegetables like bell peppers, asparagus, or bok choy. Or, add protein like chicken, shrimp, or tofu for a complete meal. You can also add a small amount of butter at the end of cooking for a rich, silky finish.
How to Store
If you have leftovers, here’s how to keep them fresh.
To Store: Place cooled vegetables in an air-tight container and refrigerate for 3-4 days. Separate different vegetables (if possible) to prevent softer ones from becoming soggy.
To Reheat: Warm the vegetables in a skillet over medium heat for 3-5 minutes, stirring occasionally. Or, microwave in 30-second intervals, stirring between each, until heated through.
Hibachi Vegetables
These hibachi vegetables are just like the ones you get at a Japanese steakhouse! Ready in just 20 minutes, they’re so quick and easy.
Ingredients
2 tablespoons vegetable oil
1 tablespoon sesame oil
2 cloves garlic, finely minced
1 small yellow onion, cut into wedges
1 medium zucchini, sliced into half-moons
1 cup baby carrots, sliced
2 cups bite-sized broccoli florets
6 ounces mushrooms, stemmed and sliced
2 tablespoons low-sodium soy sauce
1 tablespoon mirin (sweet rice wine)
1 teaspoon sesame seeds, toasted
Freshly ground black pepper to taste
Instructions
- Heat the vegetable and sesame oil in a large wok or skillet over medium-high heat. Add the minced garlic and onion, and stir-fry for 1-2 minutes until fragrant and the onions soften.
- Toss in the zucchini, carrots, broccoli, and shiitake mushrooms, and stir-fry for 3-4 minutes, allowing the vegetables to develop some color.
- Add the soy sauce and mirin and toss to coat the vegetables evenly.
- Continue cooking for 5-7 minutes, stirring occasionally, until the vegetables are crisp-tender. Season with freshly ground black pepper to taste.
- Transfer to a serving dish and sprinkle with toasted sesame seeds. Serve hot as a side dish or over steamed rice for a light meal.
