Enjoy umami flavors at home with this simple Hibachi Vegetables recipe—no teppanyaki grill required!
We loved going to Japanese steakhouses when my children were young. It was a staple of every birthday. The teppanyaki-grilled steak, chicken, and hibachi vegetables were always a hit, with plenty of leftovers for dinner the next night.
If you’ve never been to Benihana or other similar-styled restaurants, you’re missing quite a show. A chef in a tall white hat prepares the meal tableside as everyone sits around a large teppanyaki grill. We’ve watched chefs juggle eggs, make onion ring volcanoes, toss shrimp tails in the air, and catch them in their hats—it’s always a good time.
While I can’t perform any fancy tricks like those chefs, I can recreate a similar meal, complete with delicious hibachi-style vegetables. I’ll even customize the veggies to my tastes. For example, I usually add carrots and broccoli, so feel free to throw in your favorites! I’ve even added green beans and asparagus based on what I had on hand. Sliced bell peppers are another excellent option.
This recipe is also easy to tweak for different dietary needs—switch to gluten-free soy and teriyaki or double the olive oil and skip the butter if you’re dairy-free. However you make it, these hibachi vegetables bring the fun and flavor of a Japanese steakhouse to your own kitchen!
How to cook like a teppanyaki chef at home
When preparing the meal in the kitchen, feel free to use either a wok or a large skillet. However, a flat-top griddle is ideal for making a hibachi-style dinner. Get yourself a couple of spatulas so that you can work the food with two hands. Don’t worry if you’re clumsy or feel awkward; no one will notice! They’ll be having too much fun watching what you do.
Prep your steak, chicken, shrimp, or other proteins and vegetables ahead of time, placing each in individual bowls around your griddle in the order you’ll use them. That way, once the griddle is hot, you’re ready to go.
I recommend cooking the veggies first and portioning them onto each person’s plate before cooking the protein. That way, you get the kids to start eating their vegetables before they fill up on everything else! Then, make the proteins that require the longest cooking times first, finishing with those that need the shortest cooking times.
For the rice, I recommend using a slow cooker, Instant Pot, or rice cooker ahead of time, so that it’s ready when you are done cooking. Have fun and know that each time you do this, your skills will improve. You may even be able to catch that shrimp tail one day!
How do I store leftovers?
Allow leftover hibachi vegetables to cool to room temperature, then store them in an airtight container in the refrigerator for up to 4 days. Reheat them in a skillet over medium-high heat (the optimum method), in the microwave, or in an air fryer.
Serving suggestions
Before serving your hibachi vegetables, start your meal the way they do at the restaurant with this Miso Soup Recipe. Next, bring out a simple salad of lettuce, tomatoes, and cucumbers, accompanied by a Sesame-Ginger Dressing. For an authentic steakhouse feel, make some Chicken Fried Rice. The most important thing to remember is that you want some Yum Yum Sauce to spoon over all your food. Other dishes that go great with these hibachi veggies include Beef Teriyaki and Sesame Noodles.
Ingredients
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons vegetable or olive oil
- 2 teaspoons garlic minced
- 1 small yellow onion roughly chopped
- 1 zucchini cut into strips
- 1 cup sliced carrots
- 2 cups broccoli florets
- 6 ounces mushrooms quartered
- 1 tablespoon soy sauce
- 2 tablespoons teriyaki sauce
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Heat a large skillet or wok over medium-high heat. Add butter and oil until butter melts and starts to froth. Add minced garlic and chopped onion, stirring for about 2 minutes until the onion softens.
- Add the zucchini, carrots, broccoli, and mushrooms to the skillet. Stir for about 1 minute, then pour in the soy sauce and teriyaki sauce. Season with salt and pepper. Continue to cook, stirring frequently, for about 10 minutes until the vegetables are tender-crisp.
- Transfer the vegetables to a serving dish. If using, sprinkle with sesame seeds. Serve hot, either on their own or alongside hibachi rice or noodles.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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