Hibachi Veggies Recipe
The hibachi veggies you love from Japanese steakhouses like Benihana are easier than you think to recreate at home. This colorful mix of zucchini, mushrooms, squash, and onions sizzles in a buttery soy sauce blend that packs umami in every bite.
Ingredients
- 1 tablespoon butter
- 2 tablespoons vegetable oil or olive oil
- 1 cup onion quartered and thinly sliced
- 2 cups zucchini cut into strips
- 2 cups yellow squash cut into strips
- 1 cup mushrooms sliced
- 2 teaspoons soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Heat a skillet over medium-high heat.
- Add butter and let it melt, then add vegetable oil.
- Add onions and sauté for about 2 minutes.
- Add zucchini, yellow squash, and mushrooms; stir continuously for even browning.
- Season with soy sauce, salt, and pepper.
- Cook for 8–10 minutes until golden and slightly softened.
- Serve warm with hibachi chicken or fried rice.
Notes
Garnish with green onions or sesame seeds. Swap in bell peppers or water chestnuts for variety. Coconut aminos and sesame oil work well for gluten-free or dairy-free versions.