Hibachi Vegetables Recipes

JAPANESE STEAKHOUSE HIBACHI CHICKEN AND STEAK WITH VEGTABLES

Steps:

• Bring 2 1/2 cups water to a rolling boil. Once boiling, add the 2 Cups rice and remove form heat, cover and simmer for 20 minutes. Then remove cover and let stand 5 minutes for rice to absorb remaining water.
• While waiting for the water to boil and rice to simmer, add all the ingredients for the white sauce in a medium bowl, whisk together and chill covered until ready to serve.
• Hibachi Chicken or Steak: Slice the meat and vegetables into bite size pieces. Spread 1 Tb vegetable oil in 2 separate large skillets over medium high heat. Now in one large skillet, melt 1 TB butter and then add 1 TB soy sauce and the chicken or steak and saute over medium/high heat and add a dash of salt and pepper. Stir often.
• In the other large skillet, add portions of the bite sized vegetables (onion and zucchini, not mushrooms) with 1 TB butter, 2 TB soy sauce, dash salt and pepper. (1 TB butter, 2 TB soy sauce, dash salt and pepper for each 1 to 2 cup portion, or unless the portions are small use like 1/2 the ingredients). Cook each portion for about 7 to 8 minutes or until desired tenderness. Cook in portions unless you have a hibachi grill or large enough skillet to cook all the vegetables at once. Stir occasionally. I'm usually cooking for 6 so I have to cook portions separately or else half the vegetables will end up being over cooked while the other half is not cooked at all. Once you've made this recipe more than once you will be able to cook more at a time, just don't overwhelm yourself.
• When the chicken (add a little lemon juice at the end) or steak is done, add mushrooms and 1 TB butter, 1 TB soy sauce or more if you have decided to cook a lot of mushrooms.
• Continue to stir both pans.
• Spoon the vegetables into even portions onto everyone's plates, and the meat into even portions then use one of the meat or vegetable's now empty skillet for the rice.
• Toss the scrambled eggs, grated carrots, peas, diced onion with the cooked rice and melt about 1 1/2 or 2 TB butter in the skillet and spoon (slotted spoon) the rice mixture over into the skillet with melted butter, frying it over medium high heat. Add soy sauce and salt and pepper. Cook for about 8 or so minutes stirring as often as you can to keep rice from burning.
• Serve in even portions to everyone's plates.
• Serve white/orange dipping sauce as you'd like. In my family we use generous amounts over the entire plate.

JAPANESE HIBACHI VEGETABLES RECIPE

Steps:

• Heat vegetable oil and butter in a large wok over medium-high heat.
• Add garlic and ginger and sauté for 4-5 seconds.
• Add zucchini, onions, broccoli florets, and mushroom, and saute for a minute.
• Now add salt, pepper, and soy sauce and mix well.
• Cook uncovered for 6-8 minutes until the liquid released by the vegetables is evaporated and the vegetables are slightly charred, stirring frequently.
• Serve hot.

HIBACHI VEGETABLES

Steps:

• Over medium-high heat melt butter, add oil and saute garlic and onions for 2 minutes until soft.
• Add zucchini, carrots, broccoli and mushrooms.
• Pour in soy sauce, teriyaki sauce and season with salt and pepper to taste.
• Cook for 10 minutes until tender.
• Dish and serve hot sprinkled with toasted sesame seeds and hibachi rice or hibachi noodles.
• Enjoy!

BEST HOMEMADE HIBACHI RECIPES: HIBACHI FRIED RICE (+MORE GREAT RECIPES!)

Steps:

• Combine ingredients in a jar or squeeze bottle that you can seal with a lid to shake up the contents, and for storing any unused portion ( if desired ).
• Shake container before using to cook hibachi style foods, such as this hibachi fried rice, noodles, vegetables, chicken, steak, or seafood.
• Set all prepared ingredients near workspace as this is cooked on high heat. Using a large wok is preferable, but a large skillet or frying pan will work. Bring wok or skillet to high heat with hibachi cooking oil blend or alternative ( cottonseed, canola, peanut oil ).
• Cook the egg in the heated oil, quickly breaking the cooked egg apart and moving to the sides once cooked. Add vegetables and saute for about 2-3 minutes. *Reduce heat in small increments as needed if cooking too hot.
• Heat butter for 10-20 seconds in the microwave and stir in the soy sauce ( add garlic or garlic powder, if desired ).
• Add the cooled rice to the wok or frying pan, then the butter sauce. Fry for an additional 5 minutes, or until the rice and vegetables are well combined, coated with butter, and everything is heated through.
• Serve immediately, garnish with sliced green onion or sesame seeds.

15 BEST WAYS TO COOK HIBACHI AT HOME

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a hibachi recipe in 30 minutes or less!

HIBACHI VEGETABLES

Steps:

• Heat the wok or large skillet over medium-high heat. Add the butter and once it melts add in the oil.
• Add the onion and saute for 2 minutes until it begins to soften and become translucent.
• Add in the prepared zucchini, yellow squash, and mushrooms.
• Next, add in the soy sauce and salt and black pepper to taste. Continue to cook, stirring frequently until the vegetables soften to your preference, about 10 minutes.
• Serve warm with hibachi style fried rice and yum yum sauce. Store any leftovers in the refrigerator in an airtight container up to 3 days.

HIBACHI SHRIMP AND VEGETABLES

Steps:

• Remove shells and tails from shrimp.
• Slice onion and zucchini.
• Place 2 pans on the stove and turn them to medium-high heat.
• Drizzle olive oil into both of the pans.
• Wait about 3 minutes for pans to become hot.
• Add butter, shrimp, and vegetables into separate pans.
• Add soy sauce and lemon juice.
• Stir regularly.
• After 6 minutes or until hot throughout, turn off heat for vegetables.
• After 4-6 minutes or until pink throughout, turn off heat for shrimp.
• Combine on plate and enjoy!

HIBACHI VEGETABLES IN 20 MINUTES

Steps:

• In a small bowl, combine sauce ingredients with whisk. Set aside.
• Place sesame oil and olive oil in a deep sauté pan at medium-high heat. When pan sizzles when a drop of water falls on it, add your onions and cook until just translucent (about 4-5 minutes). Add in garlic and stir until just aromatic (less than a minute). Add the rest of the vegetables and stir frequently until they become tender, about 7-8 minutes.
• Pour sauce over vegetables and stir to combine. Add butter just before turning off heat. Serve vegetables over jasmine rice, remaining sauce, and top with sesame seeds.

HIBACHI VEGETABLES RECIPE

Steps:

• Over medium-high heat melt butter, add oil and saute garlic and onions for 2 minutes until soft.
• Add zucchini, carrots, broccoli and mushrooms.
• Pour in soy sauce, teriyaki sauce, and season with salt and pepper to taste.
• Cook for 10 minutes until tender.
• Dish and serve hot sprinkled with toasted sesame seeds. Enjoy!