Making the Benihana hibachi vegetables recipe is easier than you might think. The ingredients are simple and found in your regular grocery store. The trick to making these vegetables taste just like what you get in traditional hibachi restaurants comes down to the preparation and a few pro tips. By the end of this post, you will be eating hibachi style vegetables in the comfort of your own home.

chopped zucchini and onion cooking on flat top griddle

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What Makes Hibachi Vegetables So Good

With just a few simple ingredients you can make an amazing side dish that is loaded with flavor. The secret is how to prepare the veggies for the best results and the hibachi garlic butter that creates that distinct Benihana flavor.

It's an easy recipe and the perfect side shish to go with your favorite hibachi main course. You will be able to make an at-home version just as well as those charming chefs behind their open hibachi grill.

Basic Hibachi Ingredients

cut zucchini and yellow onion with bowls of soy sauce hibachi butter and cooking oil

I think when we want to make a great restaurant copycat recipe, we are expecting there to be something truly special that makes the dish so good. However, that is usually not the case. It's really just about the preparation, heat control, and cooking to the correct doneness (overcooked vegetables are sad vegetables).

All you need to make hibachi restaurant quality veggies are:

zucchini
onion
hibachi butter - this is a must for classic hibachi flavor
soy sauce
black pepper
cooking oil
sesame seeds to garnish

How to Prepare the Vegetables

zucchini being sliced on wood cutting board on granite countertop and Alexis wearing maroon apron

When it comes to hibachi vegetables, the difference is in the details. For the zucchini, I like to cut bite sized pieces and remove the flesh with the seeds. We get the best results when we remove the extra moisture and will have a cooked, but al dente vegetable.

To do this, cut the zucchini in three equal sections. Then, cut those segments into quarters and remove the seeds. Now, cut those pieces into smaller bit sized pieces. This really does make a huge difference compared to diced half moons which is how most people cut zucchini at home.

Hibachi Supplies and Equipment

Flat top griddle or large cast iron pan- I am cooking this recipe on my Traeger Flatrock which I love and it brings me so much joy. If you do not have an outdoor griddle like a Traeger, Blackstone, Cuisenart, etc- you can certainly use a large heavy skillet on your stove top. The reason I recommend a heavy skillet is because it will hold heat better. Hibachi is cooked hot and fast!

Small sheet pans or plates- I love organizing my food just like they do at hibachi restaurants. I prepare and measure each ingredient and have it on its own sheet pan so I don't have to think about anything else when I am outside cooking.

Large stainless steel spatula- very helpful for moving around vegetables while they are cooking. You can also use tongs.

Cooking the Veggies Just Like Benihana

hibachi vegetables cooking on flat top with steak

Let's go step-by-step with a few tips so you can make amazing vegetables tonight that your family will love! Make sure to prepare all of your ingredients first because this is going to cook in a matter of minutes.

First, preheat your cooking surface to medium-high heat. Whether you are cooking on a flat top grill outdoors or using a cast iron skillet on the stove- we need it hot.
After the griddle or large skillet is hot, you can add your vegetable oil. Use a large spatula to move the oil around. Then you can add the diced zucchini and onions.
Spread the vegetables out in a single layer and let them cook like this for 3 minutes before stirring them at all. After building up a little brown color, you can give them a toss.
Let them go for another 3-4 minutes or until they are barely fork tender.
Finish the vegetables with a tablespoon of hibachi garlic butter, soy sauce, and a few drops of sesame oil.
Toss the veggies to coat them evenly and remove them to a serving bowl. Garnish with toasted sesame seeds or green onions if desired.

*pro tip: DO NOT overcook the vegetables. They will continue to cook after you remove them from the heat.

Saving Leftover Hibachi Vegetables

If you have any leftovers after dinner or if you are prepping these ahead of time for some great weekday lunches, transfer the cooked vegetables to an airtight container. I like to save portions of complete meals to make my lunches super fast and easy.

Dipping Sauces That are Served with Hibachi Dinners

plated hibachi on white plates and a wood cutting board

Traditionally, the ginger sauce is meant to accompany the hibachi vegetables and hibachi shrimp. My family prefers this sauce over the other dipping sauces and they use it on everything. My favorite is the mustard sauce and I highly recommend you try mine.

What Other Vegetables Can I Cook Hibachi Style

First, if you have other favorite vegetables in the fridge that need to get used before they go bad, this is a great way to use them up! While Benihana only uses zucchini, onions, and mushrooms in there side dish- there are plenty of vegetables I would deliberately add to make this recipe more.

Different vegetables you can try:

yellow squash
snow peas
bell peppers
broccoli - partially cooked or frozen is recommended
carrots
bok choy

Hibachi Vegetable Recipe Modifications

Soy sauce- if you avoid soy you can certainly substitute for coconut aminos as an alternative

Teriyaki sauce- uf you want more flavor on your side dish, add a couple tablespoons of your favorite teriyaki sauce and let it cook for one minute before removing the veggies to a serving bowl.

More of my Favorite Hibachi Recipes You Need

Benihana Hibachi Vegetable Recipe Card

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5 from 1 vote

Copycat Benihana Hibachi Vegetables Recipe

Zucchini and onions are cut into the perfect bite size pieces and cooked on high heat quickly with garlic butter and soy sauce.

Prep Time10

Cook Time10

Course: Side Dish

Cuisine: Asian

Keyword: hibachi

Servings:

Calories: 120kcal

Equipment

Flat top griddle OR cast iron skillet, large sauce pan
cutting board and sharp knife
Large spatula OR kitchen tongs

Ingredients

1 tablespoon cooking oil
3 zucchini
1 small yellow onion
2 tablespoon hibachi butter
1 tablespoon soy sauce
sesame seeds to garnish

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Instructions

First, preheat your cooking surface to medium-high heat.
After your griddle or large skillet is hot, add the vegetable oil. Use a large spatula to move the oil around. Then you can add the diced zucchini and onions.
Spread the vegetables out in a single layer and let them cook like this for 3 minutes before stirring them at all. After building up a little brown color, you can give them a toss.
Let them go for another 3-4 minutes or until they are barely fork tender.
Finish the vegetables with a tablespoon of hibachi garlic butter, soy sauce, and a few drops of sesame oil.
Toss the veggies to coat them evenly and remove them to a serving bowl. Garnish with toasted sesame seeds or green onions if desired.

Nutrition

Did you make this recipe? Tag me on Instagram @fancy_apron 🙂 or leave a comment below.

Easy Copycat Benihana Hibachi Vegetables Recipe