Perfect Hibachi Vegetables Recipe (Benihana Copycat)
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Make this Benihana Hibachi Vegetables recipe and you will think you are at your favorite Hibachi restaurant! Loaded with tender zucchini, crisp broccoli, bell peppers, onions and mushrooms in a quick sauce. With easy instructions to make on your flat top griddle or on the stovetop.
I have been on a hibachi kick lately, I mean who can resist the fresh flavors of hibachi steak with hibachi fried rice the perfect meal to make in the comfort of your own home. Feels like you are at a fancy restaurant enjoying this hibachi dinner.
If you are looking for a healthy and easy side dish these copycat Benihana vegetables will complete your hibachi dinner!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, feel free to click “Jump to Recipe” right under the title of this post, and you’ll head straight there!
Why You Will Love Benihana Hibachi Vegetables Recipe
- Flavor Boost: The flat top griddle cooking technique elevates the taste and texture of Benihana’s Hibachi Vegetables.
- Smoky: Expertly charred, these veggies have a delightful smoky flavor that adds depth to each bite.
- Healthy: Vibrant colors and sizzling presentation make Benihana’s Hibachi Vegetables a feast for the eyes.
Simple Ingredients
- Broccoli florets: Use fresh broccoli florets for a vibrant and nutritious addition to the dish. If necessary use frozen.
- Mushrooms: Use your favorite variety, such as button or shiitake, and cut them into quarters or slices according to your preference.
- Red Bell Pepper: Slice a red bell pepper into thin strips for a pop of color and sweet flavor.
- Onions: Thinly slice onions, use sweet, yellow or red onions.
- Zucchini: Cut zucchinis into rounds and halve them, providing a tender and mild taste to the dish.
- Green Onions: Trim and separate the whites and greens of 3-4 green onions.
- Sesame Oil and Butter: Butter and toasted sesame oil add rich and nutty flavors.
- Garlic: A must use in Asian recipes.
- Soy Sauce: Try low-sodium soy sauce, tamari, liquid aminos, or coconut aminos for a savory and umami-rich seasoning.
- Garnish: Finish off the dish with a sprinkle of sesame seeds and additional green onions for a visually appealing and flavorful touch.
Fave Flat-Top Hibachi Grill
- Large professional flat top surface
- This griddle is perfect for breakfast, lunch, and dinner (pancakes anyone?)
- Easy to clean
- Easy to assemble
- Natural Gas Conversion kit (sold separately)
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How to Make Hibachi Vegetables on the Blackstone Griddle
Step 1 | Preheat and prep
Preheat your Blackstone or flat-top grill to approximately 400°F (200°C) and apply oil to the grilling area where the vegetables will be cooked.
Chefs Tip
- Have all of your veggies chopped, your sauces measured and all seasonings with you; place everything on a large baking sheet, bringing it out to the medium-high heat preheated griddle.
Step 2 | Stir fry the veggies
Add the onions (including the white parts of the green onions) and broccoli to the griddle. Stir-fry for about 3-4 minutes until tender, during last minute, add the garlic and saute until fragrant, about a minute.
Add the remaining vegetables to the griddle and continuing sauteing stir frying for an additoinal 3-4 minutes until they reach a crisp-tender texture.
Step 3 | Season the veggies
Toss the vegetables with butter, salt, pepper, and soy sauce. Stir everything together to combine the flavors. Transfer the cooked vegetables to a plate, enjoy immediately.
How to Make Benihana Vegetables on the Stovetop
Heat a large frying pan or wok over medium high heat, I love using a heavy duty cast iron skillet when making on the stovetop as it mimics the Blackstone grill. Add oil to the pan and allow it to heat up.
Follow above recipe for sauteing the veggies and then add the butter, kosher salt, black pepper and soy sauce or alternative if using and give it all a good stir.
Remove from heat and enjoy immediately or cover to keep warm.
Variations & Substitutions
Remember, these variations and substitutions are meant to inspire your creativity and suit your dietary preferences or restrictions. Don’t be afraid to experiment and make the recipe your own!
- Vegetable Variations: Try adding or substituting vegetables such as snow peas, yellow squash, asparagus, snap peas, bok choy, baby corn, bean sprouts or thinly sliced carrots. Bottom line, make it yours, use your favorite vegetables.
- Seasoning Options: Consider using teriyaki sauce, garlic powder, ginger sauce or a dash of chili flakes for a hint of spice.
- Protein Addition: Add your favorite protein like; tofu cubes, shrimp, chicken strips, or thinly sliced beef. Cook the protein separately before adding it to the hibachi style vegetables.
- Gluten-Free: To make the recipe gluten-free, replace regular soy sauce with tamari sauce or coconut aminos, which are gluten-free alternatives.
- Vegan or Dairy-Free: If you prefer a vegan or dairy-free version, omit the butter or substitute it with a non-dairy alternative such as vegan butter or olive oil.
- Grilling Method: Adapt the recipe for grilling by using a cast iron griddle placed directly on the grates of the grill.
- Hibachi Noodles and Veggies: Now we’re talking! Cook up some udon noodles, ramen noodles, or even some linguine then add to the stir fry at the very end, toss in a couple of tablespoons of Benihana garlic butter (a mixture of garlic and butter) and a little more sauce to taste and you have a great meal prep meal for the week!
Top Tips
- Get sizzling: Make sure your pan or griddle is preheated to achieve that mouthwatering char and prevent any veggie sogginess.
- Heat it up: Cook your veggies on high heat for a shorter time to maintain their vibrant colors and crispness. It’s the secret to that Benihana style of cooking!
- Cut Evenly: Uniformly sized veggies cook evenly, giving you the perfect blend of flavors and textures in every bite.
- Stay crisp-tender: Don’t overcook those beauties! Keep them crisp-tender for a delightful crunch and a burst of freshness.
- Season with caution: Start with a little salt, pepper, and soy sauce, and adjust to taste. Remember, you can always add more, but you can’t take it back!
- Serve Hot: Benihana Vegetables are at their best when enjoyed straight from the grill.
- Garnish: Sprinkle sesame seeds and some reserved green onion slices for that picture-perfect finishing touch.
Frequently Asked Questions
While fresh vegetables are recommended for optimal flavor and texture, you can use frozen vegetables as a substitute if needed. However, keep in mind that frozen vegetables may release more moisture and could result in a slightly different texture.
Yes, you can substitute sesame oil with other oils like vegetable oil or olive oil. Just be aware that using a different oil may slightly alter the flavor profile of the dish.
It is best to serve these delicious grilled hibachi vegetables immediately. However, you can partially prepare the vegetables in advance by chopping and prepping them. When ready to serve, complete the cooking process quickly for the best results.
What We Serve with Hibachi Vegetables
When making this on the Blackstone griddle this is an easy meal to make at the same time. Check out this amazing dish below; Hibachi Steak and Shrimp and Easy Hibachi Fried Rice.
What to Serve with this Hibachi Vegetable Recipe
This Benihana Hibachi Vegetables recipe pairs well with a variety of dishes to create a complete and satisfying meal. Here are some suggestions for what you can serve alongside them:
- Hibachi-style Proteins: For a classic hibachi experience, serve the vegetables with grilled shrimp, chicken, beef, or tofu.
- Fried Rice: Whip up a batch of flavorful fried rice to accompany the hibachi vegetables. Try our Hibachi Chicken Fried Rice or this easy fried rice recipe as a couple of options.
- Noodles or Rice Noodles: Serve the vegetables over cooked noodles or rice noodles for a hearty and satisfying dish. You can toss the noodles with a soy-based sauce or stir-fry them with the vegetables for added flavor.
- Sushi or Sashimi: Create a Japanese-inspired feast by serving the hibachi vegetables alongside sushi rolls or sashimi. The freshness of the raw fish and the flavors of the vegetables complement each other well.
- Asian-inspired Salad: Pair the hibachi vegetables with a refreshing Asian-inspired salad, such as this Glass Noodle Salad.
Favorite Blackstone Tools
Storage Tips
Fridge: Allow the cooked vegetables to cool down to room temperature before storing them, then transfer the vegetables to an airtight container or a resealable plastic bag and refrigerate 3-4 days.
Freezer: While I don’t recommend freezing these leftover vegetables as they will lose their texture and some flavor, they may be frozen up to 3 months after cooling and storing in an airtight container.
Reheat: When ready to enjoy the leftovers, reheat them in a hot-skillet with a little oil or microwave until heated through. It’s important to note that reheated vegetables may not retain the same crispness as when freshly cooked, but they will still be delicious.
Best Main Dishes to Serve with Benihana Vegetables
Go simple and pair with an easy Chicken Fried Rice on the Blackstone or go big and make it a full on Japanese restaurant style meal; complete with Hibachi steak and shrimp, fried rice with scrambled egg and these tender charred veggies.
Easy Hibachi Steak and Shrimp Recipe with Fried Rice
Easy Hibachi Steak and Shrimp Recipe. Buttery shrimp and tender steak marinated in soy sauce, accompanied by crisp hibachi vegetables, served on perfectly-fried rice, and topped with creamy Yum Yum sauce!
Best Hibachi Fried Rice Recipe (Benihana Copycat)
Try this delicious homemade Hibachi Fried Rice recipe Benihana style! It combines fluffy rice, crisp veggies, and savory seasonings for an irresistible Japanese steakhouse experience.
Chicken Fried Rice on the Blackstone Griddle
Learn how to make Chicken Fried Rice on Blackstone Griddle! Great flavors, healthy, budget friendly and a 30 minute meal! No Blackstone griddle, no problem!
More Easy Asian Inspired Recipes
- Ground Pork Stir Fry with Holy Basil (Pad Kra Pao)
- Easy Korean Fried Chicken Recipe (Air Fryer or Oven)
- Easy Homemade Honey Teriyaki Sauce Recipe
- Hot Honey Recipe
- Healthy Crunchy Ramen Noodle Salad
- Asian Marinated Grilled Pork Tenderloin Recipe
Don’t forget to drizzle on some yum yum sauce because, well, it’s called yum yum sauce and it’s delicious on everything! Okay maybe not on Key Lime Pie or Shortbread, but just about everything else.
I hope you loved this Benihana hibachi vegetables recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
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Benihana Hibachi Vegetables Recipe
Equipment
- Blackstone Flat Top Grill
Ingredients
- 1-2 cups Broccoli florets, trimmed to even size, fresh is best, use frozen if you must
- 1 package Mushrooms, button, shitake, or your favorite, cut into quarters or sliced
- 1 large Red Bell Pepper, cut into thin strips
- 1-1 ½ large onions, sliced thin
- 3 medium zucchinis, cut into rounds and then halved
- 3-4 green onions, trimmed and whites and greens separated; save some for fried rice
- 1 tablespoon sesame oil
- 1 tablespoon butter
- 3-4 cloves garlic
- 2 tablespoons soy sauce, sub with low-sodium, Tamari, liquid aminos or coconut aminos
- Garnish with sesame seeds and green onions
Instructions
Blackstone Flat Top Grill Instructions
- Heat Blackstone or flat-top grill to about 400° F (200°C), and spread oil where you will be grilling the vegetables.
- Add the onions (including the white parts of the green onions) and broccoli to the griddle. Stir-fry for about 3-4 minutes until tender, during last minute, add the garlic and saute until fragrant, about a minute. Add the remaining vegetables to the griddle and continuing stir frying for an additional 3-4 minutes until they reach a crisp-tender texture.
- Toss the vegetables with butter, salt, pepper, and soy sauce. Stir everything together to combine the flavors. Transfer the cooked vegetables to a plate, enjoy immediately.
How to Make Hibachi Veggies on Stovetop
- Heat a large frying pan or wok over medium high heat, I love using a heavy duty cast iron skillet when making on the stovetop as it mimics the Blackstone grill. Add oil to the pan and allow it to heat up.Follow above recipe for sauteing the veggies and then add the butter, kosher salt, black pepper and soy sauce or alternative if using and give it all a good stir.
✱ Kathleen’s Tips
- Vegetables: Try adding or substituting vegetables such as snow peas, yellow squash, asparagus, snap peas, bok choy, baby corn, bean sprouts or thinly sliced carrots. Bottom line, make it yours, use your favorite vegetables.
- Seasoning: Try using teriyaki sauce, garlic powder, ginger sauce or a dash of chili flakes for a hint of spice.
- Add Protein: Add your favorite protein like; tofu cubes, shrimp, chicken strips, or thinly sliced beef. Cook the protein separately before adding it to the hibachi style vegetables.
- Gluten-Free: Replace regular soy sauce with tamari sauce or coconut aminos, which are gluten-free alternatives.
- Vegan or Dairy-Free: Omit the butter or substitute it with a non-dairy alternative such as vegan butter or olive oil.
- Grilling Method: Adapt the recipe for grilling by using a cast iron griddle placed directly on the grates of the grill.
- Hibachi Noodles and Veggies: Now we’re talking! Cook up some udon noodles, ramen noodles, or even some linguine then add to the stir fry at the very end, toss in a couple of tablespoons of Benihana garlic butter (a mixture of garlic and butter) and a little more sauce to taste.
- Fridge: Cool cooked vegetables, transfer to airtight container or bag, refrigerate for 3-4 days.
- Freezer: Not recommended, but can freeze in airtight container for up to 3 months (texture and flavor may change).
- Reheat: Use hot skillet with oil or microwave until heated through (expect some loss of crispness).
Nutrition
Nutrition Disclaimer
The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.
I had a blast chopping up and cooking all these colorful veggies. This one’s definitely going in my regular rotation!”
Love hearing that, Casey – thank you!!
I’ve always been a fan of Benihana’s hibachi vegetables, so I’m so excited to enjoy them whenever I want from the comfort of my own kitchen! Thanks for sharing!
That’s what we love about them.
So many colorful vegetables in this recipe make it not only delicious but also pretty. I can’t wait to serve it to my friends!
Thanks, Kim!
Healthy and flavorful recipe with vegetables. Thanks for sharing.
Thanks, Kushigalu
I made these hibachi vegetables with dinner last night and they were fantastic! Even better than the restaurant!
So glad you loved them!
We love Benihana and wanted to recreate the hibachi veggies at home, and this recipe nailed it! I’ve made it twice with a variety of vegetables such as carrots, broccoli, squash etc, and it’s so versatile and delicious! THANK YOU!!
Thank you!!