Hibachi Vegetables are made with fresh squash, 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.
Going to a Japanese steakhouse or hibachi restaurant has always been fun for me.
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 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 is not too difficult to create the same meal at home, especially the fresh hibachi vegetables.
What is hibachi style food?
Hibachi style food is a certain way that Japanese steakhouse type restaurants cook meat, vegetables, and rice. The food is usually cooked on high-heat hibachi grills by a chef/cook. In the restaurant, 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 used an inexpensive wok that I purchased years ago on a shopping trip to Ikea. It heats up quickly and is big enough for me to move the ingredients around in the pan without making a big mess. The one that I have is no longer available from Ikea, but there are some that you can check out on their website. I was also able to find one on Amazon that is similar to the one that I have.
If you do not have a wok, then no worries as you can also use a large skillet or even a 12-inch cast iron skillet.
What ingredients for hibachi vegetables?
- Yellow squash
- Soy sauce
- Ground black pepper
How to make Hibachi Vegetables:
Heat the wok or large skillet over medium-high heat. Add the butter and once it melts add in the oil.
Follow this by adding in the onion and saute for 2 minutes until it begins to soften and become translucent.
Add in the prepared zucchini, yellow squash, and mushrooms.
Next, add in the soy sauce and salt and black pepper to taste.
Continue to cook, stirring frequently until the vegetables soften to your preference, about 10 minutes.
Want some recipes to pair with these vegetables? Try these:
Have any comments, questions, or other delicious ways to use this Hibachi VegetableRecipe? Please share them in the comments below!
- Wok or Large Skillet
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon butter
- 2 zucchini, cut into strips
- 2 yellow squash, cut into strips
- onion, quartered and thinly sliced
- 1 cup mushrooms, sliced
- 2 teaspoons soy sauce
- salt and pepper to taste
- Heat the wok or large skillet over medium-high heat. Add the butter and once it melts add in the oil.
- Add the onion and saute for 2 minutes until it begins to soften and become translucent.
- Add in the prepared zucchini, yellow squash, and mushrooms.
- Next, add in the soy sauce and salt and black pepper to taste. Continue to cook, stirring frequently until the vegetables soften to your preference, about 10 minutes.
- Serve warm with hibachi style fried rice and yum yum sauce. Store any leftovers in the refrigerator in an airtight container up to 3 days.
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.