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Vegetable teppanyaki recipe
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Lightly Fried Japanese Vegetable Teppanyaki

Preparing vegetable teppanyaki is relatively easy and the only hard part
comes in form of preparing the vegetables. It is important that they
are sliced accordingly so as to cook evenly.
Course Side Dish
Cuisine Japanese
Keyword Teppanyaki, Vegan, Vegetable
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 4 people
Author Joost Nusselder
Cost $7


  • Teppan plate
  • or: wok


  • 1/4 white cabbage julienned
  • 1 zucchini thinly sliced
  • 2 carrots julienned
  • 1 cup spring onions chopped
  • 1 small white onion sliced
  • 1 small red capsicum (pepper) sliced
  • 1 tbsp rice wine vinegar
  • 1 tbsp mirin
  • 1 tbsp light soy sauce
  • salt to taste
  • 1 tsp sesame seeds toasted


  • Heat up a teppan/large griddle to high temperature.

  • Add sesame and wait until it is near smoking point before adding the
    vegetables. Leave it in the teppan or wok until one side partly
    turns brown, then remove them from the plate and set aside.

  • Create a mixture of the light soy sauce, rice wine vinegar and mirin
    then sprinkle it over the vegetables. Stir the vegetables to create
    some moisture. Cook the vegetables for up to 2 minutes while making sure
    they are still crispy.

  • Add salt to taste then serve with toasted sesame seeds.

  • Serve with cooked or fried rice or as a side dish