If you’ve ever sat around a sizzling hibachi grill, you know the vegetables are just as crave-worthy as the steak or shrimp. These hibachi vegetables are buttery, garlicky, and perfectly seasoned—bringing that Japanese steakhouse flavor straight to your own kitchen. This quick, flavorful side, is a must-make recipe.
Our local hibachi restaurant is always a good time. The chefs put on a show, the food never disappoints, and everyone has their favorite part—whether it’s the fried rice, the Yum-Yum sauce, or the sizzling steak and shrimp. But me? I’m all about the vegetables. They’re buttery, garlicky, and packed with umami flavor, with just the right balance of tenderness and crunch. I could honestly eat a whole plate and skip everything else.
The good news is, you don’t have to wait for a special night out to enjoy them. Hibachi vegetables are surprisingly easy to make at home and pair well with so many meals. Whether you’re serving grilled chicken, teriyaki beef, or just want a quick veggie stir-fry, this recipe is a great one to keep in your weekly rotation.
Jump to:
Ingredients
- Olive Oil – Or use your favorite light, neutral flavored oil.
- Garlic – Use fresh garlic for the best flavor. Mincing it finely helps it distribute throughout the dish.
- Onion – A yellow or white onion works well. Slice it into even strips so it cooks at the same rate as the other veggies.
- Carrots – Julienne or thinly slice for quick, even cooking. Pre-cut matchstick carrots can save time.
- Mushrooms – White or cremini mushrooms both work. Slice them evenly so they brown nicely without getting soggy.
- Broccoli – Cut into small, uniform florets so they cook quickly but still have a little bite.
- Soy Sauce – Adds that classic umami flavor. Use low sodium if you’re watching salt intake, or tamari or coconut aminos for a gluten-free option.
- Unsalted Butter – Butter gives the veggies a rich flavor. I prefer to use unsalted butter because soy sauce can be quite salty.
- Sesame Seeds – Toasted sesame seeds add a nutty crunch. They're optional but add a nice finishing touch.
- Salt and Black Pepper – Season to taste at the end. Start light if your soy sauce is salty.
See recipe card below for exact quantities and instructions.
Instructions
- Step 1: Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and cook for 30 seconds until fragrant.
- Step 2: Add sliced onion and carrots, cook for 2 minutes.Then add mushrooms and broccoli. Stir-fry for another 4–5 minutes until tender but still crisp.
- Step 3: Add soy sauce and butter. Stir everything well until the butter melts and coats the vegetables. Season with salt and pepper to taste.
- Step 4: Sprinkle veggies with sesame seeds and season with salt and pepper to taste. Serve while hot. This is great next to grilled meats and/or rice.
Hint: Slice all the vegetables to uniform sizes for even cooking.
Variations/ Substitutions
- Add Zucchini – Zucchini is a popular hibachi veggie that cooks quickly and absorbs flavor well. Slice into half moons or strips.
- Use Bell Peppers – Red, yellow, or orange peppers add color and sweetness to the mix.
- Swap the Sauce – Try teriyaki or a drizzle of hoisin sauce instead of plain soy sauce for a different flavor.
- Spice It Up – Add a pinch of red pepper flakes or a squirt of sriracha for some heat.
- Make It a Meal – Toss in cooked chicken, shrimp, or tofu to turn it into a main dish.
- Add Baby Corn or Snow Peas – For a more stir-fry style dish with added crunch.
If you like this recipe, also try my Easy Pork Stir Fry or Japanese Shrimp Noodle Bowls.
Equipment
If you have a wok, it’s a great option for cooking hibachi vegetables since it distributes heat evenly and allows for quick stir-frying.
But don’t worry if you don’t have one—a large skillet works just fine. I love using my cast iron skillet. Just make sure it’s big enough to give the veggies room to cook without steaming.
Storage
Store leftover hibachi vegetables in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet over medium heat with a splash of oil or water until heated through. You can also microwave them in short bursts, but the texture is best when reheated on the stove.
Top Tips
- Slice all the vegetables about the same size so they cook evenly.
- Cook over medium-high heat so the veggies get a bit of browning without getting soggy.
- Don’t overcrowd the pan—cook in batches if needed to avoid steaming.
- Add the garlic first but watch it closely so it doesn’t burn.
- Wait to add the soy sauce and butter until the end for the best flavor and texture.
- Taste before adding extra salt since soy sauce can be salty on its own.
- Sprinkle sesame seeds just before serving for a little crunch and nutty flavor.
Serving Suggestions
These hibachi vegetables make a great side for all kinds of meals. Serve them with something simple like these easy cast iron skillet chicken breasts for a quick weeknight dinner, or pair them with Air Fryer Steak Bites or Crispy Panko Fried Shrimp for a full hibachi-style spread.
They’re also perfect alongside rice—if you like to meal prep, check out these tips on how to freeze and reheat cooked rice so you always have some ready to go.
FAQ
You can use frozen veggies, just be sure to thaw and pat them dry first to avoid excess moisture in the pan.
You can prep the veggies in advance and store them in the fridge until you’re ready to cook. For the best texture, cook the vegetables just before serving.
Related
Looking for more vegetable recipes? Try these:
If you like this recipe for hibachi vegetables, please give it a 5 star rating below.
RECIPE
Hibachi Vegetables
Ingredients
- 1 tablespoon olive oil
- 1 garlic clove minced
- 1 medium onion peeled and sliced
- 1 cup carrots julienned or thinly sliced
- 1 cup mushrooms sliced
- 2 cups broccoli sliced
- 1 tablespoon soy sauce
- 1 tablespoon unsalted butter
- 1 tablespoon sesame seeds
- salt and black pepper to taste
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and cook for 30 seconds until fragrant.
- Add sliced onion and carrots, cook for 2 minutes.Then add mushrooms and broccoli. Stir-fry for another 4–5 minutes until tender but still crisp.
- Add soy sauce and butter. Stir everything well until the butter melts and coats the vegetables.Season with salt and pepper to taste.
- Sprinkle veggies with sesame seesds and season with salt and pepper to taste. Serve while hot. This is great next to grilled meats and/or rice.
Leave a Reply