Hibachi Vegetable (lunch) Recipe

Prepare vegetables

Wash all vegetables. Slice zucchini and yellow squash into 1/4-inch half-moons. Cut carrot into thin diagonal slices or matchsticks. Slice onion into 1/4-inch wedges. Trim and slice mushrooms. Cut broccoli into small bite-size florets. Core and cut green bell pepper into thin strips. Rinse and drain bean sprouts. Pat all vegetables dry with paper towels.

Mince aromatics

Peel and mince garlic and ginger. Slice scallions, keeping white and green parts separate. Measure out sesame seeds, sauces, and oils so everything is ready for quick cooking.

Make sauce

In a small bowl combine soy sauce (2 tbs), hibachi-style sauce (1 tbs) if using, mirin (1 tbs), sesame oil (1/2 tsp), and a pinch of black pepper and salt. Stir and set aside.

Heat grill or pan

Heat a large cast-iron or heavy-bottomed skillet, wok, or hibachi grill to medium-high — you want it very hot but not smoking. Add the vegetable oil (2 tbs) and let it shimmer.

Sear denser vegetables first

Add carrot slices and broccoli florets to the hot surface in a single layer. Toss or stir-fry for 2 minutes without crowding, letting them get a little color. Push them to the side of the pan.

Add remaining vegetables

Add onion, mushrooms, zucchini, yellow squash, and bell pepper to the center of the pan. Stir-fry for 2–3 minutes, tossing frequently so vegetables brown slightly but remain crisp-tender.

Combine and season

Return the partially cooked carrots and broccoli to the center. Add minced garlic, minced ginger, and the white parts of the scallions. Stir constantly for 30–45 seconds until fragrant but not burned.

Add sauce and finish

Pour the prepared sauce evenly over the vegetables and toss quickly to coat. Add the bean sprouts and cook 30–60 seconds more — just until they soften but retain crunch. Taste and adjust seasoning with additional soy sauce or a pinch of salt if needed.

Final touches

Remove vegetables from heat. Sprinkle with toasted sesame seeds and sliced green parts of the scallions. If using, squeeze a lemon wedge lightly over the top for brightness. Serve immediately while hot.