These fabulous Japanese steakhouse style Hibachi Zucchini and Onions are super easy to make at home! The sliced zucchini and onions are pan fried then flavored with teriyaki, soy sauce and some red pepper flakes for the perfect hibachi dinner side dish!
Hibachi Zucchini with onions is a quick and easy side dish for your hibachi style family dinners!
Hibachi Zucchini Recipe
My family is absolutely hooked on all things hibachi inspired! It’s been a long-standing favorite as both my husband and I frequented the local Benihana restaurant in Portland, Oregon, while growing up.
We were lucky enough to catch quite a few of the actual, authentic Benihana recipes when they shared them on their website in the early 2000’s. Those recipes are no longer up, but you can find those recipes here on the blog too!
This hibachi zucchini recipe is one of my personal favorites for a side dish whenever we make our hibachi dinners! I serve it with my hibachi chicken dinner, and love it with my hibachi steak and shrimp as well.
How to Make Hibachi Zucchini {Japanese Steakhouse Style Zucchini & Onions}
Prepare your vegetables by washing and trimming the zucchini. Cut each zucchini into 2 inch long chunks, then cut each of those 2 inch pieces into 6 wedges. Trim the ends from a medium sweet onion and cut into roughly 1 – 1 1/2 inch sized chunks.
Heat your wok ( large skillet or frying pan, blackstone grill ) with the cooking oil over medium high heat. Add the prepared cut zucchini and onions, and cook for 2 minutes, stirring occasionally.
Add the teriyaki and soy sauce, along with the crushed red pepper flakes and pepper for seasoning. Continue to cook the Japanese steakhouse style zucchini and onions for an additional three to four minutes, or until they have reached your desired level of tenderness. *You can cut larger pieces of zucchini or cook for a shorter time if you like some firmness in your cooked zucchini.
Once cooked, remove from heat and serve immediately. Garnish with sesame seeds ( toasted or raw ) and/or cut green onions.
Fantastic stir-ins include: mushrooms, broccoli, yellow squash, a drizzle of sesame seed oil, or chili paste.
Serve over Jasmine rice, with easy fried rice or hibachi noodles. Enjoy!
Hibachi Zucchini
Ingredients
- 3 medium zucchini (cut into 2 inch long segments, that are then cut into 6 wedges)
- 2 Tbsp cooking oil (Benihana suggests Safflower oil)
- 1 medium onion (yellow, sweet onion)
- 2 Tbsp teriyaki sauce
- 1 Tbsp soy sauce
- 1/4 tsp crushed red bell pepper flakes (or more, to taste)
- 1/4 tsp pepper
- 1 tsp sesame seeds (optional, for garnish)
Instructions
- Wash and trim ends of zucchini, then cut length into 2 inch long pieces. Cut each 2 inch round section into 6 wedges. Cut sweet onion into large chunks, roughly 1-1 1/2 inch in size.
- Heat cooking oil in a wok or large skillet or frying pan over medium high heat. Add cut zucchini and onions, then cook for 2 minutes, stirring occasionally.
- Add the teriyaki sauce and soy sauce, then seasoning (red pepper flakes and pepper). Continue to cook the zucchini and onions for an additional 3-4 more minutes, or until they have reached your desired level of tenderness.
- Remove from heat and serve immediately. Garnish with sesame seeds, if desired.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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