Hibachi Vegetable Recipe
Make Hibachi Vegetable Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Sauce & Seasoning
Method
Vegetables
- 1
Prep
Wash all vegetables. Cut the zucchini and yellow squash into 1/4-inch half-moons. Peel the carrot and slice on the diagonal into 1/8–1/4-inch slices. Cut the onion into 1/2-inch wedges. Trim mushroom stems and slice larger caps in half. Cut broccoli into small florets (about bite-sized). Trim and halve green onions lengthwise. Rinse and drain bean sprouts.
- 2
Par-cook broccoli & carrots
Place a medium pot of water on high heat and bring to a boil. Add a pinch of salt and drop in the carrot slices and broccoli florets. Blanch for 1 minute until bright and slightly tender, then transfer immediately to an ice bath or cold water to stop cooking. Drain and set aside. This ensures they cook evenly on the hibachi surface without becoming too soft.
Sauce & Cooking
- 3
Make sauce
Mince the garlic and grate the ginger. In a small bowl combine soy sauce, mirin, minced garlic, grated ginger, sesame oil, and black pepper. Stir to combine and set aside.
- 4
- 5
Cook vegetables
Add the onion wedges and carrots first. Saute, tossing occasionally, for 1–2 minutes until they begin to brown at the edges. Add zucchini, yellow squash, and mushrooms. Spread vegetables out in a single layer as much as possible and let them sear undisturbed for about 1 minute to get char marks, then toss and continue to cook for another 1–2 minutes. Add the blanched broccoli and bean sprouts and toss everything together.
- 6
Finish with sauce
Pour the prepared soy-mirin sauce evenly over the vegetables. Toss and cook for 30–60 seconds until sauce is fragrant and slightly reduced. Taste and adjust seasoning: add up to 1/2 tsp more salt or soy sauce if needed. Turn off the heat and drizzle lemon juice from one wedge over the vegetables for brightness.
- 7
Garnish and serve
Transfer the cooked vegetables to a serving platter. Sprinkle toasted sesame seeds and sliced green onions over the top. Serve immediately with remaining lemon wedges on the side.