Japanese hibachi vegetable recipes | Delicious & healthy
“Hibachi” is a Japanese term for cooking food on a traditional and large cooking grill.
This cooking device is mobile and makes it perfect for locals to prepare delicious Japanese street food in front of the customers.
This portable food system uses heated charcoal as fuel, which is used for grilling meat, vegetables, and seafood dishes.
Just like every other cuisine, Japanese cuisine is a combination of both traditional and modern food. And this blend is what makes it so beloved, even in the States!
However, to enjoy the authentic and real flavors with the Japanese touch that we all love so much, people love the hibachi style of cooking the best.
Hibachi-style cooking isn’t only limited to Japan, it’s even popular in all western parts of the world!
It’s considered the main preference of people when opting for Japanese food.
Take a look at how hibachi’s done in a restaurant:
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- 1 Hibachi vegetables recipes
- 2 Hibachi grilled vegetable recipe
- 3 Vegetable hibachi recipe 2 (Homemade)
- 4 Nutritional facts for vegetable hibachi
- 5 Hibachi vegetables: Recipe 3
- 6 Tip for amazing hibachi fried rice
- 7 Hibachi noodles and vegetables: Recipe 4
- 8 What vegetables go with hibachi?
- 9 Best way to cut zucchini for hibachi
- 10 How to cut hibachi onions
- 11 What is vegetable hibachi?
- 12 Make some Japanese hibachi vegetables for dinner
Hibachi vegetables recipes
In this article, I want to show you how to make a great vegetable recipe for all of you who want a break from grilled meats. Or you can use it as the perfect side dish!
Hibachi grilled vegetable recipe
Ingredients
- 2 large onions sliced
- 1 large zucchini sliced
- 2 tbsp garlic powder
- 1 cup large mushrooms in parts
- 2 tbsp butter optional
- 1 tbsp vegetable oil
- 2 carrots sliced lengthwise
- 1 small broccoli sliced
- 2 tbsp soy sauce
- 2 tbsp teriyaki sauce
- salt & pepper to taste
- ½ tbsp sesame seeds
Instructions
- Slice all of the ingredients and marinate the zucchini in the oil with garlic powder. You can marinade all of the vegetables, but I personally like to keep the rest in a more natural flavor.
- Heat up your hibachi grill with your binchotan charcoal. That would, of course, be ideal. But if you don't have those, don't worry. You can also grill these veggies on any type of grill or melt butter in a pan over medium heat level.
- First, add sliced onion to the grill. Make sure the slices are large enough not to fall through the grates (as with all of the vegetables). Grill them for about 3 minutes.
- Add the other vegetables to the grill or pan for about 4 minutes each while the onion's been on the grill for 3 minutes. If you're using a pan or wok, and are stir-frying, make sure you fry them separately.
- Finally, mix the grilled vegetables up in a bowl and add the soy sauce, teriyaki sauce, and some salt and pepper to taste. I do like to keep the broccoli with a nice bite and will often keep it separate from the mixing bowl and without sauce, just to give the dish more of a crunch.
- Give it a final touch by sprinkling your sesame seeds on top.
- Your vegetable hibachi is ready!
Note: This is a just simple vegetable hibachi. You can choose from so many other delicious vegetables that are fantastic grilled and mixed in with some of the sauce.
Heat is really important in hibachi-style cooking, as you can read in my article about hibachi temperature here. You should definitely check that out to learn more about temperature control when cooking.
Vegetable hibachi recipe 2 (Homemade)
Local street food sellers don’t use a specific unit of measurement to make their delicious dishes. Everyone follows a different procedure and style, which makes them unique.
However, all of them use the same basic ingredients. It’s just the sauces and cooking techniques that make them stand apart. Since vegetable hibachi is made at an extremely hot temperature, and it takes a maximum of 15 minutes to prepare it, you should always make sure that you have all the ingredients ready.
I’ll assume that you’ll be using a pan for this homemade-style hibachi recipe. But the traditional grill will also work, of course. Just keep an eye on the sizes of your sliced vegetables so they’ll be able to fit on the grill.
Ingredients
The homemade style uses what you have on hand at the time, so it’s kind of like leftover day. Or you can use whatever’s seasonal and you can pick up at the market.
Therefore, there are no formal restrictions for ingredients. The basic and necessary ingredients are given below:
- 1 cup of sliced bell peppers
- 2 cups of sliced mushrooms
- 2 cups of broccoli florets
- 1 cup of sliced carrot
- Teriyaki sauce
- Soy sauce
- Sesame oil
- Sesame seeds
Directions
- Heat the pan for some time by adding sesame oil.
- Stir-fry the broccoli and carrots in the hot pan for about 3 minutes. Take out these tenderly fried vegetables and put them in a separate bowl.
- Cook the mushrooms on their own and tenderize them until they have a golden-yellow color. Add them to the mixture of broccoli and carrots.
- And lastly, just heat the bell peppers. When everything’s prepared, mix them up and add teriyaki sauce, soy sauce, salt, and pepper according to your taste.
- Give a final touch to the vegetable hibachi by adding sesame seeds!
You can also add some of these grilled Japanese eggplants. They’re a great side dish and a pretty decent meat substitute because of all of their protein. I have 6 recipes in that post you can try!
Side servings
Although you can certainly eat it as a side dish, vegetable hibachi acts as the main course. It can be served with a lot of appetizing and mouthwatering sides like boiled rice (with one of these sauces!), bun, bread, coleslaw, etc.
The quick street-style vegetable hibachi is mostly served alone. But at a traditional and fancy restaurant, it’s served with an appetizing second food course.
Tips and techniques for the recipe:
- Cook the vegetables separately and in stages. Don’t mix all the vegetables in the starting phase.
- For your broccoli and bell peppers to remain crispy, add them at the end of the heating process.
- Use sesame seeds to give it a finishing touch.
- Since mushrooms contain a lot of water, add less oil/butter and sauce while using mushrooms.
- Heat the vegetables for only a few minutes to let them remain crispy.
- Make sure to slice the vegetables into bite-sized pieces.
- It can be made with butter as well as oil.
Nutritional facts for vegetable hibachi
Each serving of vegetable hibachi contains enough calories for an average healthy person. It’s a complete meal and not a snack.
Here are all the nutritional facts for one serving of vegetable hibachi:
| Total Calories | 40 calories per 100 gram serving |
| Fat Content | 2 grams |
| Carbohydrates | 4 grams |
| Protein | 1 gram |
| Sodium | 850 milligrams |
Hibachi vegetables: Recipe 3
This is another basic hibachi vegetable recipe you can try out at home!
Ingredients
- 2 tbsp butter
- 1 tbsp vegetable oil (or one of these substitutes)
- ½ tbsp minced garlic
- ½ sweet onion
- 1 cup sliced carrots
- 1 sliced zucchini
- 2 cups chopped broccoli florets
- 2 tbsp soy sauce
- 4 tbsp teriyaki sauce
- Salt and pepper to taste
Instructions
- Start by heating your butter and oil in a large skillet or a wok over medium to medium-high heat.
- Once the large skillet or wok is hot, and the butter is melted, add the onion and garlic and cook until the onion becomes soft.
- You can then add the remaining vegetables.
- Pour in the soy sauce and teriyaki. Add salt and pepper to taste.
The total time for this hibachi vegetable side dish is about 10 minutes. You just want to cook the vegetables until they’re tender. You can then serve this dish over rice. Fresh-chopped green onion sprinkled over this dish is also good!
Tip for amazing hibachi fried rice
Many say that the success of good rice for hibachi vegetables is making sure you include plenty of butter and soy sauce. It’s also better to rice that’s at least a day old because it won’t clump together, and it fries up nicely.
Jasmine is also one of the best choices for rice when it comes to your hibachi side dishes at home. If you don’t like fried rice, then steamed rice also works.
Hibachi noodles and vegetables: Recipe 4
If you prefer noodles over rice, or you want more of a variety to go alongside your hibachi vegetables, then hibachi noodles are a good contender.
Ingredients
- 1 pound linguine noodles
- 3 tbsp butter
- 1 tbsp minced garlic
- 3 tbsp sugar
- 4 tbsp soy sauce
- 1 tbsp teriyaki sauce
- Salt and pepper to taste
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
Instructions
- Heat up your wok over medium-high heat and melt the butter.
- Once the butter has melted, add the garlic and sauté.
- Toss in the noodles and coat with garlic and butter. The noodles should’ve been boiled until they were al dente.
- Next, add in the sugar, soy sauce, and teriyaki sauce, and stir everything together until combined.
- Season with salt and pepper to taste.
- Remove from heat. To finish the hibachi noodles, drizzle sesame oil all over and then mix.
- You can then sprinkle sesame seeds on top if desired
To the hibachi noodles, you can then add sautéed vegetables, including zucchini, carrots, broccoli, and mushrooms. Season everything with some soy sauce, and salt and pepper to taste.
The vegetables should be cooked on the grill for about 10 minutes or until they’re tender. You can also finish the vegetables off with sesame seeds as well.
The total cook time for this hibachi noodles and vegetables dish is approximately 20 minutes, with about 10 minutes of prep time.
What vegetables go with hibachi?
The best vegetables to use with hibachi are those that grill well, but they don’t have to be large like with a barbecue because it’s cooked on a teppan flat iron griddle. Onions, zucchini, mushrooms, sliced carrots, broccoli, bell peppers, and eggplant are among the most popular.
Best way to cut zucchini for hibachi
The cut zucchini for hibachi is the same as for stir-fry. Cut off both ends, then cut the zucchini in half lengthwise. Put both sides flesh down on the cutting board and cut them into 1/4 inch pieces.
How to cut hibachi onions
Cut off the stem, but leave the root on. Then peel off the onion’s outer layer. Cut the root end off. Cut from the root end straight down through the onion so perfect rings are formed. It’s best to cut them a little thicker so they won’t break and have a nice bite.
What is vegetable hibachi?
Several different vegetables, along with the right sauces when cooked, make for delicious vegetable hibachi. It has multiple flavors, and each restaurant and street food vendor uses their own techniques and methods to prepare it.
Whatever sauce and secret expertise they use, one thing is clear: it’s one of the best dishes in Japan.
Sauces like teriyaki sauce, soy sauce, chili sauce, etc. are used to give vegetable hibachi a flavorful taste.
Since it contains only tendered vegetables, it’s very beneficial for your health. It can be a perfect dish of choice for both vegans and vegetarians (just look out for which sauces you choose so there’s no fish or anything like that used in it).
It’s liked by Japanese people because it’s a very light meal.
Make some Japanese hibachi vegetables for dinner
When taking the time to make any or all of these Japanese hibachi vegetable recipes at home, you’ll find yourself feeling as if you’ve been transported to an authentic hibachi steakhouse. You’ll have all the flavor, without the high price tag!
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Bitemybun's family recipes with complete meal planner and recipe guide.
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Read for free
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
