Hibachi Vegetables

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Delicious grilled Hibachi Vegetables are the perfect side for any of your hibachi style dinners! Use your favorite vegetables, or use the broccoli, carrots, celery, bok choy, and onion as I do here!

Delicious hibachi style seared vegetables are a great way to round out your hibachi dinner!!
So, up next, is this hibachi style vegetables recipe followed by some mains. Hibachi steak and shrimp is what my family and I enjoyed with this hibachi dinner, and it will be added next!!


In addition to the vegetables mentioned in the recipe here, I also like to add zucchini, snow peas, bean sprouts, mushrooms, green onion, water chestnuts, and yellow squash to name a few. Use your favorite vegetables to make this vegetable side dish even better!

The vegetables used at each Japanese steakhouse restaurant tend to be their house blend, and will vary based on the restaurant.

Your local hibachi restaurants may serve different vegetables, so this recipe is undoubtedly slightly different in the mix of vegetables. The cooking style, oils, and flavors are what I have observed at my favorite hibachi restaurant and made at home for many years!

MAKING HIBACHI COOKING OIL

This base cooking oil used by hibachi chefs is a combination of 4 basic ingredients. Hibachi cooking oil is made with sesame seed oil, olive oil, rice cooking wine, and soy sauce.
Combine the two oils, rice cooking wine and the soy sauce in a sealable container like a jar or squeeze bottle for ease of storage and use. Shake to combine before using.

HOW TO MAKE HIBACHI VEGETABLES

After washing and slicing your vegetables, bring a griddle surface, wok, or a large skillet with two tablespoons of the hibachi cooking oil to medium high heat.

Once the oil is shimmering, add the garlic and ginger and sauté for 2 – 3 minutes. Add the remaining vegetables ( unless you are using bean sprouts or mushrooms, save them until the last two minutes of cooking time as they cook quickly ) including chopped broccoli, sliced onion, sliced celery, sliced carrots, and chopped bok choy.

Add freshly ground black pepper and some freshly squeezed lemon juice. Continue to cook the vegetables over medium high heat, adding more hibachi cooking oil as needed.

Combine butter and soy sauce, add to vegetables at the last 2 minutes of cooking. Cook until vegetables have reached your desired level of tenderness, about 5 minutes. *Use unsalted butter or low sodium soy sauce, if desired.

Remove from heat and serve garnished with optional sesame seeds.

HOW TO STORE HIBACHI VEGETABLES

Refrigerate any unused hibachi vegetables in an air tight container, for up to 3 – 4 days. However, the vegetables are best used within the first day or two of being refrigerated.

REHEATING LEFTOVER HIBACHI VEGETABLES

A quick stove top heating is the best way to reheat your hibachi vegetables ( the same is true of pretty much any take-out, homemade Chinese, or Japanese style foods ). Heat a large skillet or wok on high heat, use a touch of my hibachi cooking oil, and turn the vegetables for about 2 minutes or until they are heated through completely.

Hibachi Vegetables

 
Delicious grilled Hibachi Vegetables are the perfect side for any of your hibachi style dinners! Use your favorite vegetables, or use the broccoli, carrots, celery, bok choy, and onion as I do here!
 
5 from 1 vote
 
Author: Angela @ BakeItWithLove.com
Course: Side Dish, vegetable side dish
Cuisine: Japanese
Keyword: hibachi, Hibachi Cooking Oil, Hibachi Vegetables, teppanyaki, vegetable side dish
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 4 servings
Calories: 223kcal

Ingredients

Hibachi Cooking Oil

  • 1 Tbsp sesame seed oil
  • 2 1/2 Tbsp olive oil (extra virgin)
  • 1/4 cup rice cooking wine
  • 2 Tbsp soy sauce

Hibachi Vegetables

  • 1 Tbsp garlic (minced)
  • 1/2 Tbsp ginger (fresh, peeled and finely minced)
  • 2 cups broccoli (washed and chopped)
  • 3 medium carrots (washed and sliced)
  • 4 ribs celery (washed and sliced)
  • 3 leaves bok choy (washed and chopped)
  • 1 medium white onion (quartered and sliced)
  • 1 tsp black pepper
  • 1/2 lemon
  • 1 Tbsp soy sauce
  • 1 Tbsp butter (softened at room temperature)
  • sesame seeds (optional, garnish)

Instructions

Hibachi Cooking Oil

  • Combine ingredients in a jar or squeeze bottle that you can seal with a lid to shake up the contents, and for storing any unused portion (if desired).
  • Shake container before using to cook hibachi style foods, such as these hibachi vegetables, noodles, rice, chicken, steak, or seafood.

Hibachi Vegetables

  • After preparing your vegetables, bring a griddle surface, wok, or a large skillet to medium high heat.
  • Once the oil is shimmering, add the garlic and ginger and sauté for 2 - 3 minutes. Add the remaining vegetables ( unless you are using bean sprouts or mushrooms, save them until the last two minutes of cooking time as they cook quickly ) including chopped broccoli, sliced onion, sliced celery, sliced carrots, and chopped bok choy.
  • Add freshly ground black pepper and some freshly squeezed lemon juice. Continue to cook the vegetables over medium high heat, adding more hibachi cooking oil as needed. *Use unslated butter or low sodium soy sauce, if desired.
  • Remove from heat and serve garnished with optional sesame seeds.

Notes

How To Store Hibachi Vegetables

Refrigerate any unused hibachi vegetables in an air tight container, for up to 3 – 4 days. However, the vegetables are best used within the first day or two of being refrigerated.
 

Reheating Leftover Hibachi Vegetables

A quick stove top heating is the best way to reheat your hibachi vegetables ( the same is true of pretty much any take-out, homemade Chinese, or Japanese style foods ). Heat a large skillet or wok on high heat, use a touch of my hibachi cooking oil, and turn the vegetables for about 2 minutes or until they are heated through completely.

Nutrition

Nutrition Facts
Hibachi Vegetables
 
Amount Per Serving
Calories 223Calories from Fat 144
 
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Cholesterol 8mg3%
Sodium 867mg38%
Potassium 508mg15%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 6g7%
Protein 4g8%
 
Vitamin A 8663IU173%
Vitamin C 59mg72%
Calcium 77mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.