Jump to Recipe 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! Hibachi Vegetables Recipe These easy Japanese steakhouse style Hibachi Vegetables are a tasty addition to any meal!! I’ve been busy adding all of our hibachi sauces (ginger dipping sauce, mustard cream sauce, and yum yum sauce) plus my other fabulous hibachi sides (hibachi noodles and hibachi fried rice) here on the blog. So, up next, is this hibachi-style mixed 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!! Delicious hibachi-style seared vegetables are a great way to round out your hibachi dinner!!
Jump to:Hibachi Vegetables Recipe 🥘 Ingredients 🔪 Step-By-Step Instructions 🥡 Storing & Reheating 🍱 More Hibachi Recipes 📋 Recipe 💬 Comments
🥘 Ingredients 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! Hibachi Cooking Oil 1 tablespoon sesame seed oil2 ½ tablespoon olive oil (extra virgin)¼ cup rice cooking wine2 tablespoon soy sauce Hibachi Vegetables 1 tablespoon garlic (minced)½ tablespoon 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 teaspoon black pepper½ lemon1 tablespoon soy sauce1 tablespoon butter (softened at room temperature)sesame seeds (optional, garnish) 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! Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips! 🔪 Step-By-Step Instructions This recipe will serve 4. 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. 🥡 Storing & Reheating 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.
🍱 More Hibachi Recipes Here are a few of my favorite hibachi recipes! Fried RiceSalmonScallopsChickenGinger SauceNoodles
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 19 reviews
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!
Author | Angela
Servings: 4 servings Calories: 223kcal Prep 5 minutes Cooking 8 minutes Total Time 13 minutes
Pin Recipe Share on Facebook Ingredients 1x2x3xHibachi Cooking Oil▢ 1 tablespoon sesame seed oil▢ 2 ½ tablespoon olive oil (extra virgin)▢ ¼ cup rice cooking wine▢ 2 tablespoon soy sauceHibachi Vegetables▢ 1 tablespoon garlic (minced)▢ ½ tablespoon 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 teaspoon black pepper▢ ½ lemon▢ 1 tablespoon soy sauce▢ 1 tablespoon butter (softened at room temperature)▢ sesame seeds (optional, garnish)
InstructionsHibachi Cooking OilCombine 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 VegetablesAfter 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 unsalted butter or low sodium soy sauce, if desired.Remove from heat and serve garnished with optional sesame seeds. Equipment You May NeedBlackstone GrillElectric SkilletKnife Set NotesHow 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. NutritionCalories: 223kcal (11%) | Carbohydrates: 15g (5%) | Protein: 4g (8%) | Fat: 16g (25%) | Saturated Fat: 4g (25%) | Cholesterol: 8mg (3%) | Sodium: 867mg (38%) | Potassium: 508mg (15%) | Fiber: 4g (17%) | Sugar: 6g (7%) | Vitamin A: 8663IU (173%) | Vitamin C: 59mg (72%) | Calcium: 77mg (8%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! hibachi, Hibachi Cooking Oil, Hibachi Vegetables, teppanyaki, vegetable side dish Course Side Dish, vegetable side dishCuisine JapaneseAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
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!
Hibachi Vegetables Recipe
These easy Japanese steakhouse style Hibachi Vegetables are a tasty addition to any meal!! I’ve been busy adding all of our hibachi sauces (ginger dipping sauce, mustard cream sauce, and yum yum sauce) plus my other fabulous hibachi sides (hibachi noodles and hibachi fried rice) here on the blog.
So, up next, is this hibachi-style mixed 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!!
Delicious hibachi-style seared vegetables are a great way to round out your hibachi dinner!!
🥘 Ingredients
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!
Hibachi Cooking Oil
- 1 tablespoon sesame seed oil2 ½ tablespoon olive oil (extra virgin)¼ cup rice cooking wine2 tablespoon soy sauce
Hibachi Vegetables
- 1 tablespoon garlic (minced)½ tablespoon 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 teaspoon black pepper½ lemon1 tablespoon soy sauce1 tablespoon butter (softened at room temperature)sesame seeds (optional, garnish)
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!
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 Step-By-Step Instructions
This recipe will serve 4.
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.
🥡 Storing & Reheating
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.
🍱 More Hibachi Recipes
Here are a few of my favorite hibachi recipes!
- Fried RiceSalmonScallopsChickenGinger SauceNoodles
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 19 reviews
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!
Author | Angela
Servings: 4 servings Calories: 223kcal Prep 5 minutes Cooking 8 minutes Total Time 13 minutes
Pin Recipe Share on Facebook Ingredients 1x2x3xHibachi Cooking Oil▢ 1 tablespoon sesame seed oil▢ 2 ½ tablespoon olive oil (extra virgin)▢ ¼ cup rice cooking wine▢ 2 tablespoon soy sauceHibachi Vegetables▢ 1 tablespoon garlic (minced)▢ ½ tablespoon 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 teaspoon black pepper▢ ½ lemon▢ 1 tablespoon soy sauce▢ 1 tablespoon butter (softened at room temperature)▢ sesame seeds (optional, garnish)
InstructionsHibachi Cooking OilCombine 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 VegetablesAfter 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 unsalted butter or low sodium soy sauce, if desired.Remove from heat and serve garnished with optional sesame seeds. Equipment You May NeedBlackstone GrillElectric SkilletKnife Set NotesHow 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. NutritionCalories: 223kcal (11%) | Carbohydrates: 15g (5%) | Protein: 4g (8%) | Fat: 16g (25%) | Saturated Fat: 4g (25%) | Cholesterol: 8mg (3%) | Sodium: 867mg (38%) | Potassium: 508mg (15%) | Fiber: 4g (17%) | Sugar: 6g (7%) | Vitamin A: 8663IU (173%) | Vitamin C: 59mg (72%) | Calcium: 77mg (8%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! hibachi, Hibachi Cooking Oil, Hibachi Vegetables, teppanyaki, vegetable side dish Course Side Dish, vegetable side dishCuisine Japanese
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 19 reviews
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!
Author | Angela
Servings: 4 servings
Calories: 223kcal
Prep 5 minutes
Cooking 8 minutes
Total Time 13 minutes
Ingredients 1x2x3xHibachi Cooking Oil▢ 1 tablespoon sesame seed oil▢ 2 ½ tablespoon olive oil (extra virgin)▢ ¼ cup rice cooking wine▢ 2 tablespoon soy sauceHibachi Vegetables▢ 1 tablespoon garlic (minced)▢ ½ tablespoon 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 teaspoon black pepper▢ ½ lemon▢ 1 tablespoon soy sauce▢ 1 tablespoon butter (softened at room temperature)▢ sesame seeds (optional, garnish)
InstructionsHibachi Cooking OilCombine 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 VegetablesAfter 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 unsalted butter or low sodium soy sauce, if desired.Remove from heat and serve garnished with optional sesame seeds.
Equipment You May NeedBlackstone GrillElectric SkilletKnife Set
NotesHow 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
Calories: 223kcal (11%) | Carbohydrates: 15g (5%) | Protein: 4g (8%) | Fat: 16g (25%) | Saturated Fat: 4g (25%) | Cholesterol: 8mg (3%) | Sodium: 867mg (38%) | Potassium: 508mg (15%) | Fiber: 4g (17%) | Sugar: 6g (7%) | Vitamin A: 8663IU (173%) | Vitamin C: 59mg (72%) | Calcium: 77mg (8%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Side Dish, vegetable side dishCuisine Japanese
