Benihana Copycat Hibachi Vegetables
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.
Servings: 4 Servings
Calories: 80kcal
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
Video
Notes
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.
Nutrition
Calories: 80kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 211mg | Potassium: 526mg | Fiber: 2g | Sugar: 8g | Vitamin A: 284IU | Vitamin C: 22mg | Calcium: 41mg | Iron: 1mg
