These Benihana copycat hibachi vegetables are a quick and delicious way to get a serving of veggies on your table. Packed with crisp zucchini, tender mushrooms, and savory onions, these vegetables come together with minimal ingredients and effort.
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Why You'll Love This Recipe
A hibachi favorite: These Benihana hibachi vegetables are the perfect side dish to serve with other hibachi-style favorites, like Benihana's hibachi steak, and hibachi fried rice. You can have all the mains and sides in no time!
Familiar flavors: Like most hibachi and Benihana recipes, the base of these vegetables is their iconic soy and garlic butter. The flavor combination is classic!
Completely customizable: This recipe uses zucchini, mushrooms, and onions, but the options are endless. Use what is in season or what you have on hand!
Ingredient Notes
- Cremini mushrooms: Cremini mushrooms are sometimes labeled as baby portobello mushrooms. They are slightly meatier than regular white button mushrooms, making them a great choice for this recipe.
- Sweet onion: I specifically recommend using a sweeter onion like Vidalia onions. They become even more sweet and caramelized as they cook in the garlic butter and teriyaki sauce.
- Teriyaki sauce: Storebought teriyaki sauce is completely fine to use for these vegetables. Teriyaki sauce is made with soy sauce, mirin, sake, and sugar. This adds a touch of sweetness and tanginess to the dish.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Zucchini: Substitute zucchini with yellow summer squash or broccoli.
- Cremini mushrooms: Substitute with shitake or regular white button mushrooms. You can also cut larger portobello mushrooms into smaller pieces if you want to keep the meatiness.
- Sweet onion: Regular yellow onion or red onion are fine substitutions for sweeter Vidalia onions.
Variations
- Extra vegetables: Add chunks of cabbage, bok choy, or any other vegetables to the mix to bulk up this side dish.
- Spicy: For some added spice, add a spoon of sambal oelek or chili garlic sauce to this classic hibachi vegetable recipe.
- Protein: Add pieces of firm tofu to these teppanyaki-style vegetables to turn this side dish into a main dish instead.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Prep garlic butter: Prepare a batch of Benihana copycat garlic butter.
Sear the Zucchini
Heat a 12" cast iron skillet over medium-high heat. Add 2 tablespoon of neutral cooking oil, such as vegetable, peanut, or canola oil.
Add the zucchini to the skillet and let it sear on all sides.
Saute Remaining Vegetables
Once the zucchini has seared on all sides and started to soften, add the mushrooms and onions to the skillet. Saute for 3-4 minutes until the onions, mushrooms, and zucchini are seared.
Season the Vegetables
Season the vegetables with the homemade garlic butter and teriyaki sauce. Toss the vegetables to coat with the sauce, and remove from the heat.
Expert Tips
Do not stir: Avoid stirring or tossing the vegetables unnecessarily. You want to get a nice sear on all the vegetables, so it is best to leave them alone.
Hold the salt: Zucchini and mushrooms both have a lot of water in them. If you salt the vegetables too early, the vegetables will not sear and they will steam instead.
Cut in uniform pieces: Try to cut the vegetables into similar-sized pieces so that they cook in the same amount of time.
Make Ahead & Storage
- The soy garlic butter can be made up to 1 week in advance.
- These vegetables taste best when they are cooked fresh.
- The zucchini and mushrooms will become slightly soggy as they sit in the fridge.
- Leftover cooked vegetables will keep in the fridge for 1-2 days. Reheat leftovers in a skillet to evaporate extra moisture.
Serving Suggestions
- Appetizer: Start the meal off with a house salad dressed with Benihana's ginger dressing, and classic hibachi onion soup.
- Mains: Hibachi vegetables go perfectly with many Asian-inspired mains. Some of my suggestions include Benihana copycat steak, Teppanyaki-style chicken, Hawaiian pineapple teriyaki chicken, szechwan chicken, panda express copycat teriyaki chicken or teriyaki chicken rice bowls. For some extra kick, PF Chang's spicy chicken is a great option, too.
- Sides: Pair these savory vegetables with other sides, like jasmine rice, Benihana hibachi fried rice, sheet pan pineapple fried rice, and soy sesame broccoli.
- Sauces: Serve these vegetables with your favorite dipping sauces, including Benihana's classic mustard dipping sauce, Benihana copycat Ginger Dressing, or chili garlic sauce.
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Benihana Copycat Hibachi Vegetables
Equipment
Ingredients
- 2 Zucchini - cut into short sticks
- 2 cups Cremini mushrooms - quartered
- 1 Sweet onion - cut into chunks
- 1 tablespoon Teriyaki sauce
- 1 tablespoon Benihana garlic butter
Instructions
- Prepare one batch of Benihana copycat garlic butter.
- Heat a 12" cast iron skillet over medium-high heat. Add 2 tablespoon of neutral cooking oil, such as vegetable, peanut, or canola oil.
- Add the zucchini to the skillet and let it sear on all sides.2 Zucchini
- Once the zucchini has seared on all sides and started to soften, add the mushrooms and onions to the skillet. Saute for 3-4 minutes until the onions, mushrooms, and zucchini are seared.2 cups Cremini mushrooms, 1 Sweet onion
- Season the vegetables with the homemade garlic butter and teriyaki sauce. Toss the vegetables to coat with the sauce, and remove from the heat.1 tablespoon Teriyaki sauce, 1 tablespoon Benihana garlic butter
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