Hibachi Vegetables

If you love hibachi-style cooking, this recipe is about to become a weeknight favorite. These Hibachi Vegetables with Trinity Hibachi Seasoning are buttery, savory, and packed with flavor, just like you’d get at your favorite Japanese steakhouse. The best part is you can whip them up in under 20 minutes with just one pan. Tossed in sesame oil, soy sauce, sake, and plenty of hibachi seasoning, these veggies are crisp-tender and full of that signature hibachi taste.

This recipe makes the perfect side dish for steak, chicken, or shrimp, but honestly, it’s good enough to stand alone. Plus, since it’s loaded with fresh vegetables, you’ll feel good piling your plate high. Grab your wok (or your biggest skillet) and let’s bring hibachi night home!

Before You Get Started

• Prep your vegetables ahead of time so everything cooks evenly and quickly.
• A wok works best for this recipe, but a large nonstick skillet will also do the job.
• Don’t skip the butter—it gives you that authentic restaurant-style richness.
• If you don’t have sake, you can swap in a splash of rice vinegar or leave it out.

What You Need To Make Hibachi Vegetables with Trinity Hibachi Seasoning

Here’s what you’ll need to recreate this hibachi-style side dish (exact amounts are in the recipe card below):

• A mix of fresh vegetables like onion, cabbage, broccoli, zucchini, squash, and carrots
• Green onions for brightness
• Sesame oil, olive oil, and butter for richness
• Soy sauce and sake for depth of flavor
• Trinity Hibachi Seasoning for that perfect hibachi taste

How To Make Hibachi Vegetables with Trinity Hibachi Seasoning

1. Prep all your vegetables: chop the onions, mince carrots, shred cabbage, slice squash and zucchini, and cut broccoli into florets.
2. Heat sesame oil and olive oil in a wok or large skillet over medium-high heat.
3. Add in all the vegetables and stir-fry for 3–4 minutes, tossing frequently.
4. Add butter to the pan and stir until the vegetables are coated.
5. Sprinkle generously with Trinity Hibachi Seasoning, then pour in soy sauce and sake. Toss everything together.
6. Cook another 5 minutes until the vegetables are tender but still crisp.
7. Taste, adjust seasoning if needed, and serve hot.

FAQs

Can I make this without sake?

Yes! You can skip it or swap in a splash of rice vinegar or even chicken broth.

What vegetables work best in hibachi?

Classic hibachi vegetables include onion, zucchini, squash, carrots, broccoli, and cabbage. You can also use mushrooms or snap peas if you’d like.

Can I make this ahead of time?

This dish is best served fresh, but you can chop the veggies in advance to make it even quicker on busy nights.

Hibachi Vegetables with Trinity Hibachi Seasoning

A restaurant-style hibachi side dish you can make right at home! Loaded with fresh veggies, buttery richness, and a bold splash of soy and sake, all brought together with Trinity Spice Company’s Hibachi Seasoning.

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Ingredients

  

• 1 bundle green onions chopped
• 1 handful carrot sticks minced
• 1 Vidalia onion cut into chunks
• 1 small head of cabbage shredded
• 1 yellow squash sliced into half-moons
• 1 zucchini sliced into half-moons
• 1 head broccoli cut into florets
• 3 tbsp sesame oil
• 3 tbsp olive oil
• 5 tbsp unsalted butter
• 4 tbsp Trinity Hibachi Seasoning plus more to taste
• 4 tbsp soy sauce
• 4 tbsp sake

Method

 

1. Prep all the vegetables: chop green onions, mince carrot sticks, chunk the Vidalia onion, shred cabbage, slice squash and zucchini, and cut broccoli into florets.
2. Heat sesame oil and olive oil in a wok or large nonstick skillet over medium-high heat.
3. Add all the vegetables and stir-fry for 3–4 minutes, tossing frequently so they cook evenly.
4. Drop in the butter and stir to coat the vegetables.
5. Sprinkle with Trinity Hibachi Seasoning, then add soy sauce and sake. Toss to combine.
6. Continue cooking for another 5 minutes, or until vegetables are tender but still crisp.
7. Taste, adjust seasoning if needed, and serve hot.