Simple Hibachi Vegetables (Zucchini and Onions)
Make these homemade hibachi vegetables in just 15 minutes! With a simple ingredient list, these sautéed zucchini and onions are just like the hibachi veggies you'd find at a Japanese steakhouse like Benihana!
Servings 4
Equipment
- Large sauté pan or wok
Ingredients
- 2 medium zucchinis
- 1 medium onion
- 1 tablespoon vegetable or olive oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon pepper
Instructions
- Cut the zucchini into sticks about half an inch square by 2-3 inches long. I cut my zucchini in a lengthwise grid of 9 (or 6 for smaller zucchini) and then into 2-3 shorter pieces depending on the length of the zucchini. See post for photos.
- Cut the onion into quarters root to end and then slice into half-inch slices.
- Preheat a sauté pan or wok to medium high. Once hot, add vegetable oil and heat until it shimmers, about 30 seconds to 1 minute.
- Add onions to the pan and cook for about 2 minutes. Then add the zucchini and cook for an additional 4-5 minutes, stirring every minute or so. You want them to get a little brown on them before you add the soy sauce.
- Add soy sauce, sesame oil, salt, pepper, and sesame seeds. Sauté for an additional 1 minutes or so, until vegetables are tender-crisp.
- Enjoy with hibachi fried rice, the protein of your choice, and some Japanese white sauce or ginger sauce for dipping!