If you love the garlic-butter flavor and charred crunch of hibachi vegetables from Japanese steakhouses, this easy recipe brings it home in 20 minutes! Whether you’re using a flat-top griddle or cooking on the stovetop, I’ve got you covered with step-by-step instructions. A perfect side for any hibachi-style meal.
⭐️⭐️⭐️⭐️⭐️ One reader raved: “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!!” ~ Mindy
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, use the Jump to Recipe to head straight there!
What is Hibachi?
Hibachi means “fire bowl” in Japanese and originally referred to a charcoal-heated container used for indoor warmth. In North America., though, it’s often used to describe teppanyaki—a style of cooking on a flat, super-hot iron grill, like at Benihana.
Teppanyaki combines teppan (iron plate) and yaki (grilled), and was popularized in the U.S. by Japanese chefs creating an interactive dining experience (source). While they’re different, both styles bring bold, sizzling flavors, and now, with a Blackstone or cast iron, you can make hibachi-style veggies right at home!
Why You Will Love This Hibachi Vegetables Recipe
I tested this recipe on both my Blackstone and a cast-iron skillet, because not all of us have a teppanyaki grill in the backyard. Searing at 400°F gives the veggies that perfect char and tender-crisp bite.
I’ve been on a bit of a hibachi kick, and after a few rounds of tweaking, I landed on the right mix, saucy goodness and timing.
This recipe came together easily and was written with real-life cooking in mind. I even added stovetop tips for those of us not grilling outdoors.
And because I like to keep things easy, you’ll find swaps for frozen veggies, tips on garlic and butter amounts, and shortcuts so anyone can pull this off, even on a weeknight.
Vegetable Hibachi Ingredients
Chop your veggies into bite-sized pieces for even cooking and noshing!
- Broccoli florets: Use fresh broccoli florets for a vibrant and nutritious addition to the dish. If necessary, use frozen broccoli, but note that the texture will change.
- Mushrooms: Use your favorite variety, such as white button mushrooms, baby bella mushrooms, 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. Feel free to use your favorite color!
- Onions: Thinly slice onions; use sweet, red, or yellow onion.
- 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. Sesame oil imparts a traditional Asian flavor, but feel free to use your favorite oil if preferred. I like avocado oil.
- Garlic: A must-use in any Asian recipe.
- 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.
Get the full recipe in the recipe card below.
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How to Make Hibachi Vegetables
On The Blackstone
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.
Pro Tip: Have all your veggies chopped, your sauces measured, and all seasonings ready; place everything on a large baking sheet and bring it out to the preheated griddle set to medium-high heat.
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 continue sauteing and stir-frying for an additional 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 and enjoy them immediately.
On The Stovetop
Heat a large skillet or wok over medium-high heat. I love using a heavy-duty cast-iron skillet when making on the stovetop, as it mimics a flattop griddle. Add oil to the pan and allow it to heat up.
Follow the above recipe for sautéing the veggies, then add the butter, kosher salt, black pepper, and soy sauce or an alternative if using, and give it all a good stir.
Remove from heat and enjoy immediately or cover to keep warm.
Variations & Substitutions For Hibachi Veggies
These variations are meant to inspire your creativity and suit your dietary preferences or restrictions. Don’t be afraid to experiment:
- Different 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 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, such as tofu cubes, seafood, 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, soy and butter) and a little more sauce to taste, and you have a great meal prep meal for the week!
Hibachi Vegetables Recipe Tips
- Preheat first: A hot pan = that perfect char. No one wants soggy veggies.
- High heat, quick cook: Keeps the colors bright and the veggies crisp—Benihana-style!
- Cut evenly: Same size = even cooking and better texture.
- Don’t overdo it: Aim for crisp-tender, not mushy.
- Go light on seasoning: Start small—you can always add more soy sauce, but you can’t take it out.
- Serve right away: These veggies are best hot off the grill.
- Finish strong: A sprinkle of sesame seeds and green onions makes it look as good as it tastes.
What to Serve with This Hibachi Vegetables 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 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.
What to Pair With Hibachi Vegetables
When making this on the Blackstone griddle, it is an easy meal to prepare simultaneously. Check out this amazing dish below: Hibachi Steak and Shrimp and Easy Hibachi Fried Rice.
Favorite Blackstone Tools
How to Store Hibachi Vegetables
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.
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 different texture.
Yes, you can substitute sesame oil with other oils like vegetable oil, avocado 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.
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, and fried rice with scrambled egg!
More Easy Asian Inspired Recipes
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!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the 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.
Notes
- 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
Casey
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!!
Chenee
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.
Kim
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!
Kushigalu
Healthy and flavorful recipe with vegetables. Thanks for sharing.
Thanks, Kushigalu
Tayler
I made these hibachi vegetables with dinner last night and they were fantastic! Even better than the restaurant!
So glad you loved them!
Mindy
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!!