Hibachi Vegetables are made with fresh yellow squash, zucchini, mushrooms, and onions. It is the same Japanese style restaurant version in the comfort of your own home. Simple to make and with few ingredients.

Try making the perfect Hibachi night meal at home by pairing these hibachi vegetables with some Hibachi Fried Rice topped with Yum Yum Sauce and Hibachi Chicken.

Overhead view of bowl of hibachi vegetables on black tile surface beside a fork and small bowl of sauce.

Going to a Japanese steakhouse or hibachi restaurant has always been fun.

I mean what is there not to love about this casual dining experience? You get to join a group of friends or strangers around a piping hot flattop grill with a chef preparing your meal in front of you. If you’re lucky you will also get to see the chef catch an egg with the top of his hat and some fake condiment being squeezed at you.

It is the perfect combination of food, entertainment, and fun. Seriously, what is there not to love about all of that?

Now, while I love going out to the restaurant to get my hibachi fix. I also love making the same dishes in the comfort of my own home. Plus it's not difficult to create the same meal at home, especially the fresh hibachi vegetables.

Let's get started!

What Is Hibachi Style Food?

Hibachi style food is a certain way that American Japanese steakhouse restaurants, such as Benihana and Kobe, cook meat, vegetables, and rice. The food is usually cooked at high heat on hibachi grills by a chef/cook. At the hibachi restaurants, the grills are surrounded by seating making dining more of an experience instead of a simple meal.

The literal meaning of hibachi is fire bowl and you can get the same style of food at home by making it yourself.

What Do I Use To Cook Hibachi Style Veggies?

You may use a wok if you have it. For this recipe, I'm using a large 12-inch cast iron skillet. It heats up quickly and is big enough for me to move the ingredients around in the pan without making a big mess.

We will be cooking our at-home version hibachi style vegetables on the stovetop, but if you have access to a Blackstone griddle, hot griddle, flat top grill, or hot plate try using those instead.

What Ingredients For Hibachi Vegetables?

Overhead view of ingredients needed to make vegetables in separate bowls on black tile surface.

Oil - Vegetable oil, olive oil, sesame oil, or avocado oil will all work to cook the vegetables.
Butter - This is an ingredient that is heavily used at hibachi restaurants. It's what makes the food so good in my opinion. You may use any butter that you prefer just make sure that it is butter and not margarine. It can be salted or unsalted depending on your preference.
Onion - Any yellow onion or white onion that is quartered and thinly sliced.
Zucchini - Use fresh zucchini with the skin/peel left on and cut into small strips.
Yellow Squash - Fresh yellow squash with the skin/peel left on and cut into small strips.
Mushrooms - Any sliced mushroom that you prefer may be used. White button mushrooms, baby bella mushrooms, or cremini mushrooms will all work. If you're not a fan of mushrooms, then you may omit this ingredient.
Soy Sauce - Helps to give the hibachi veggies an umami flavor and dark rich color. Light soy sauce, low-sodium soy sauce. or even coconut aminos can be used.
Salt - Seasons the vegetables and brings out the flavors of all of the recipe ingredients.
Ground Black Pepper - Gives spice to the overall dish, try to use freshly ground black pepper.

See the recipe card below for exact ingredient quantities and instructions.

How To Make Hibachi Vegetables

Large white plate with fresh sliced zucchini, squash, and sliced mushrooms on it.

Begin the easy recipe by heating the wok or large skillet over medium-high heat. Add the butter and once it melts add in the oil.

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Follow this by adding in the onion and saute for about 2 minutes until it begins to soften and become translucent.

Sliced onion, oil, and butter in cast iron skillet.

Add in the prepared zucchini, yellow squash, and mushrooms.

Overhead view of sliced veggies in cast iron skillet.

Next, add the soy sauce, salt, and ground black pepper.

Continue to cook, stirring frequently until the vegetables soften to your preference and are golden brown, about 10 minutes.

Cooked vegetables in large cast iron skillet on black tile surface.

Top with some sesame seeds or chopped green onions. Serve warm with a protein of your choice, hibachi fried rice, and yum yum sauce for a full hibachi dinner or a complete meal at home. Enjoy!

Overhead view of large white bowl with finished vegetables in it by a fork and small white bowl of sauce.

Recipe Variations

Depending on which restaurant you go to, this simple vegetable recipe may have slightly different combinations. Don't be afraid to change it up and make substitutions to fit your preferences. Here are a few ideas:

If you're not a fan of mushrooms, then you may omit them with no problem.
Try using thinly sliced bell peppers for a crispy and slightly sweet taste.
Add some bean sprouts or sliced water chestnuts along with the other vegetables for a nutty, earthly flavor.
Add more spices such as garlic powder or crushed red pepper for spice.
For another layer of flavor serve with a side of teriyaki sauce, ginger sauce, or yum yum sauce.

Storage

Storage. If you have any leftovers allow them to cool to room temperature before placing them in an airtight container and storing them in the refrigerator for up to 3 days.

Reheat. When ready to serve the vegetables again, reheat them on the stovetop in a skillet over medium high heat until warm. They may also be reheated in the microwave or air fryer if you're short on time.

Overhead view of white bowl of hibachi vegetables topped with chopped green onion on black tile surface.

Want Some Recipes To Pair With These Vegetables? Try These:

Do you have any comments, questions, or other tasty ways to enjoy this Hibachi Vegetables Recipe? Please share them in the comments below!

📖 Recipe