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Hibachi veggies are my absolute favorite 15-minute side dish when we’re eating Asian-inspired food at home! They’re full of flavor, quick to make, super adaptable with different vegetables, and yet so good for you. Versatile and delicious, I can honestly say we have these almost once a week at home!
See recipe card below for full list of measurements, ingredients, and instructions.
Why These Hibachi Veggies Will Be Your New Favorite Side Dish
- These hibachi vegetables are tender yet still crisp, have a nice level of caramelization and are made irresistible with a simple soy butter glaze.
- It only takes about 15 minutes to make these hibachi veggies, which makes them the perfect low-effort side dish to go alongside something more elaborate for the protein and rice elements of dinner. And, because we’re cooking them quickly until just tender they retain a nice amount of crunch. No soggy vegetables here!
- I’ve used zucchini, mushroom and onion here as I think they work particually well in this context, and because they all cook at about the same rate in the pan, meaning you don’t get bites of soggy or underdone veg on one fork! But, I’ve also included customization ideas and instructions below!
What I Learned Testing This Recipe
- Use the biggest wok or cast iron skillet you have, or work in batches. The key to hibachi-style vegetables as they’re usually cooked on a flat top is to get the pan very hot, and not to overcrowd it so the veggies steam rather than brown. It will take a little longer, but I find I can only get perfectly cooked veg for more than 4 people at a time if I cook each vegetable separately in 1/3 of the butter and soy sauce, then return everything to the pan to heat through.
- Cook at a medium-high heat. Medium will be too cool to get a good color on the veggies, but if you turn it up to high you might risk burning the butter and soy mixture which will turn bitter.
- If you change up the vegetables, you’ll need to change up the cooking times also. Harder vegetables take longer to cook, so while I’ve chosen mushrooms, zucchini and onion here as they can all cook together in the pan at the same rate, something like bell pepper or carrot should be added a little bit before onions or snow peas.
Ingredients
Sesame oil – Using sesame oil to cook these Hibachi vegetables adds that signature smoky flavor regardless of what you’re cooking them in!
Avocado oil – However, sesame oil can be a little strong so mixing it with avocado oil helps you have enough fat for cooking while still having a balanced flavor. Any other neutral flavored oil with a high smoke point can be substituted.
Zucchini – While you can mix and match different veggies when you’re cooking them hibachi-style (carrot, bell pepper, broccoli, asparagus, baby corn and snow peas are all good options) I always try to include zucchini as I love how it gets that lovely savory charred flavor on the outside, but still stays tender and juicy in the middle!
White onion – The flavor of onion transforms when subjected to a reasonably high heat, and I don’t think veggies would be hibachi veggies without it! You can also use brown onion and not really notice much difference in the flavor.
Baby bella or white mushrooms – I love how mushrooms suck up all the flavor from the soy and the butter, but I know some people get the ick from stir fried mushrooms, so instead choose one of the additional veggie options I’ve listed above.
Butter – This adds that signature richness to hibachi veggies. You can substitute dairy-free butter for a vegan version of this recipe, or ghee for a lactose free version.
Soy sauce – As well as more of that signature flavor this also adds saltiness and depth to the hibachi vegetables. Sub tamari if you need it to be gluten free, or coconut aminos if you’re following Whole30 and you’ve gone for the ghee option above!
Salt and pepper – Yes the soy sauce will add a bit of seasoning, but these extra will make sure the veggies are seasoned to perfection!
Serving & Storage Suggestions
These Hibachi-style veggies are the perfect side dish for any Asian-inspired rice (or cauliflower rice!) and protein meal, but I’m so in love with hibachi flavors I have several recipes for hibachi bowls that these veggies would either work fantastically with, or that they already appear on (!), as well as a hibachi proteins you can use as building blocks for your perfect dinner:
- Hibachi Chicken with Fried Rice and Vegetables
- Hibachi Shrimp with Veggies and Fried Rice
- Hibachi Steak with Fried Rice and Vegetables
- Hibachi Steak Bites
- Salmon Hibachi Meal
- Teriyaki Sesame Salmon Hibachi with Fried Rice and Vegetables
- Whole30 Hibachi Chicken and Veggies with Cauliflower Fried Rice and Mustard Sauce
I think hibachi vegetables are best enjoyed as soon as they’re made, but they’ll also warm through well in the microwave for meal prep bowls, or on the stovetop to add a bit more of that signature hibachi flavor.
Leftovers will keep in the refrigerator for up to 4 days, but I’d not recommend freezing them because of the water content.
Frequently Asked Questions
I’d not recommend it as they release a lot of water, meaning that you won’t get that signature caramalization in the pan.
Your pan may not be hot enough, or there may be too many vegetables in it! Make sure the oil is hot and shimmering before adding the vegetables, and check my notes above in the What I Learned Testing This Recipe section about not over-crowding the pan!
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Hibachi-style Vegetables
Equipment
- large cast iron skillet or wok
Ingredients
- 2 teaspoons sesame oil
- 1 tablespoon avocado oil
- 1 large zucchini quartered and cut into 2″ pieces
- 1 large white onion halved and cut into ½” pieces
- 8 ounces baby bella mushrooms or white mushrooms, quartered
- 1 tablespoon butter
- 1 tablespoon soy sauce
- salt and pepper to taste
Instructions
- In a large skillet or wok, heat the sesame oil and avocado oil on a medium high heat.
- Add the sliced onion, mushrooms, zucchini, butter, soy sauce, and a little salt and pepper to skillet. Sauté until vegetables are tender, about 6-8 minutes.
- Taste to see if you want to add more salt and pepper before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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