Hibachi Zucchini Recipe
Description:
Hibachi zucchini is a popular side dish served at Japanese steakhouses. It’s quick to make, light, flavorful, and cooked with a perfect balance of garlic, soy sauce, and sesame oil. Often sautéed on a flat-top grill, it’s tender yet slightly crisp and pairs wonderfully with hibachi chicken, steak, or fried rice.
Time Required:
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 4
Ingredients:
2 medium zucchini, sliced into thick half-moons
1 tablespoon vegetable oil (or canola)
1 tablespoon sesame oil
1 tablespoon soy sauce (low-sodium preferred)
1 teaspoon garlic, minced
½ small onion, sliced
Salt and black pepper to taste
Optional: sesame seeds, for garnish
Optional: a dash of teriyaki or butter for extra flavor Instructions:
Prepare the veggies:
Wash the zucchini and cut into thick half-moons (about ½-inch thick).
Thinly slice the onion.
Heat the pan:
In a large skillet or wok over medium-high heat, add the vegetable oil and sesame oil.
Sauté the vegetables:
Add the onions and cook for 1–2 minutes until they begin to soften.
Add the zucchini and cook for 4–5 minutes, stirring occasionally until slightly tender but still crisp.
Add flavor:
Stir in minced garlic and soy sauce.
Cook for 1 more minute, until garlic is fragrant and zucchini is lightly caramelized.
Season with salt and pepper to taste.
Optional additions:
Add a dab of butter or a splash of teriyaki sauce at the end for restaurant-style richness.
Sprinkle with sesame seeds before serving.
Serve hot:
Serve alongside hibachi rice, chicken, steak, or tofu.
Nutrition Information (Per Serving):
Calories: 90
Protein: 2g
Fat: 7g
Carbohydrates: 6g
Fiber: 2g
Sugar: 3g
Sodium: 300mg (based on low-sodium soy sauce)
Tip: For a low-fat version, reduce oil by half and use a non-stick skillet.
Questions & Answers
Q1: Can I use other vegetables?
A: Yes! Mushrooms, onions, squash, and carrots also work well with the hibachi style.
Q2: How do I make it like Benihana?
A: Use a bit of butter along with soy sauce, and cook on high heat for caramelization. Some recipes add a splash of sake or mirin for sweetness.
Q3: Is this dish vegan?
A: Yes, as long as you don’t add butter. Use plant-based butter or omit it entirely.
Q4: Can I make this in advance?
A: It’s best fresh, but you can refrigerate leftovers for up to 3 days. Reheat quickly in a skillet to retain texture.
Q5: What protein goes well with hibachi zucchini?
A: It pairs well with hibachi chicken, shrimp, steak, or tofu.