Hibachi Vegetables

Bring the flavors of Japanese hibachi cooking to your table with this vibrant and easy-to-make Hibachi Vegetables recipe. Packed with colorful zucchini, tender mushrooms, crisp broccoli, sweet carrots, and savory onions, this stir-fried medley is cooked to perfection in a rich blend of sesame oil, butter, and soy sauce. Infused with the irresistible aroma of fresh garlic and topped with a bright splash of lemon juice and nutty sesame seeds, these vegetables offer a savory-sweet flavor profile that pairs beautifully with rice, noodles, or your favorite grilled proteins. Ready in just 30 minutes, this dish is a quick, healthy, and versatile addition to any meal. Perfect for fans of Japanese cuisine, this hibachi-inspired side is sure to become a family favorite!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 medium Zucchini
• 200 grams Mushrooms
• 200 grams Broccoli
• 1 large Carrot
• 1 medium Onion
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 2 tablespoons Butter
• 2 cloves Garlic
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Lemon juice
• 1 tablespoon Sesame seeds

Directions

Step 1

Start by preparing the vegetables. Slice the medium zucchini into half-moon shapes, slice the mushrooms, chop the broccoli into small florets, julienne the large carrot, and slice the medium onion into thin wedges.

Step 2

Mince the garlic cloves and set aside.

Step 3

Heat a large skillet or griddle over medium-high heat and add the sesame oil and 1 tablespoon of butter. Allow the butter to melt and combine with the oil, creating a rich cooking base.

Step 4

Add the sliced onion and julienned carrot to the skillet. Stir-fry for about 2 minutes until the onions become slightly translucent.

Step 5

Add the broccoli florets to the skillet. Stir-fry for another 3 minutes while covering the skillet for a short period to help steam the broccoli.

Step 6

Add the sliced zucchini and mushrooms to the skillet. Continue stir-frying for an additional 3-4 minutes until the mushrooms are tender and the zucchini is slightly golden.

Step 7

Add the minced garlic to the skillet along with the remaining 1 tablespoon of butter. Stir well to ensure the garlic is evenly distributed.

Step 8

Pour the soy sauce over the vegetables, and season with salt and black pepper. Stir to combine all ingredients and allow them to cook for another minute.

Step 9

Squeeze the lemon juice over the vegetables and give a final toss to coat everything in the sauce.

Step 10

Taste and adjust seasoning if necessary. Sprinkle the sesame seeds over the top before serving.

Step 11

Serve the hibachi vegetables hot as a delicious side dish or a healthy main course.

Nutrition Facts

Serving size	924.7 grams (924.7g)

Amount per serving	% Daily Value*
Calories	796

Total Fat 51.90g	67%
Saturated Fat 16.90g	85%
Polyunsaturated Fat 12.20g
Cholesterol 66mg	22%
Sodium 5006mg	218%
Total Carbohydrate 64.60g	23%
Dietary Fiber 14.70g	53%
Total Sugars 31.70g
Protein 22.20g	44%

Vitamin D 5IU	23%
Calcium 227mg	17%
Iron 5mg	25%
Potassium 2567mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 10.9%

Carbs: 31.7%