Hibachi Vegetables Recipe

Name: Tokyo Express Japanese Steakhouse & Seafood Restaurants Hibachi Vegetables Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cups zucchini; 1 cups yellow squash; 0.75 cups carrot; 0.5 cups onion (yellow or sweet), large; 1 cups shiitake mushrooms (or cremini), sliced; 1 cups bean sprouts; 0.5 cups snow peas or sugar snap peas, trimmed; 0.25 cups green onions (scallions), sliced on bias; 3 tbs soy sauce (regular or low-sodium); 1 tbs mirin or dry sherry; 1 tsp sesame oil; 2 tbs vegetable oil (or neutral high-heat oil); 1 tbs butter (optional, for authentic hibachi flavor); 1 tsp garlic, minced; 0.5 tsp fresh ginger, grated; 0.5 tsp sugar; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 1 tbs toasted sesame seeds (optional garnish); 2 to taste lemon wedges (optional)

Inspired by Tokyo Express Japanese Steakhouse & Seafood Restaurant

Time25m

Serves4

Make Hibachi Vegetables Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

1 cups zucchini

1 cups yellow squash

3/4 cups Carrot

1/2 cups onion (yellow or sweet), large

1 cups shiitake mushrooms (or cremini), sliced

1 cups Bean sprouts

1/2 cups snow peas or sugar snap peas, trimmed

1/4 cups green onions (scallions), sliced on bias

Sauce & Seasoning

3 tbs soy sauce (regular or low-sodium)

1 tbs mirin or dry sherry

1 tsp Toasted sesame oil

2 tbs vegetable oil (or neutral high-heat oil)

1 tbs butter (optional, for authentic hibachi flavor)

1 tsp Garlic, minced

1/2 tsp Fresh ginger, grated

1/2 tsp sugar

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

1 tbs toasted sesame seeds (optional garnish)

2 to taste lemon wedges (optional)

Method

Prep

Prepare vegetables

Wash all vegetables. Slice zucchini and yellow squash into 1/4-inch half-moons; slice carrots thinly on a diagonal or use a peeler for ribbons so they cook quickly. Cut onion into 1/2-inch wedges. Remove stems from mushrooms and slice caps if large. Trim pea pods and thinly slice green onions on a bias. Rinse and drain bean sprouts thoroughly.

Make sauce

In a small bowl combine soy sauce, mirin (or sherry), sesame oil, minced garlic, grated ginger, sugar, and black pepper. Stir until sugar dissolves. Set aside.

Cook

Heat the pan

Heat a large cast-iron skillet, griddle, or heavy-bottomed sauté pan over medium-high to high heat until very hot (2–4 minutes). Add vegetable oil and swirl to coat the surface.

Start with firmer vegetables

Add carrots and onion wedges to the hot pan in a single layer. Let them sear undisturbed for 30–45 seconds so they develop a little color, then stir-fry for 1–2 minutes until they begin to soften but still have bite.

Add remaining vegetables

Push the carrots and onions to the side and add zucchini, yellow squash, mushrooms, and peas. Stir and cook for 1–2 minutes until vegetables are bright and starting to soften. Add bean sprouts and green onions and toss to combine; cook another 30–60 seconds. The goal is crisp-tender vegetables with some char — avoid overcooking.

Finish with sauce and butter

Pour the prepared sauce evenly over the vegetables. Add butter (if using). Toss and stir continuously for 30–45 seconds so the sauce reduces slightly and coats the vegetables. Taste and adjust seasoning: add a pinch more salt or 1 tsp soy sauce if needed.

Add sesame and serve

Remove pan from heat. Sprinkle toasted sesame seeds and a few turns of black pepper over the vegetables. Serve immediately with lemon wedges on the side to squeeze over if desired.