Pin it A vibrant, flavorful bowl featuring sautéed vegetables in a classic hibachi style, served over steamed rice with a savory garlic-ginger sauce. This Japanese Hibachi Veggie Bowl brings restaurant-inspired flavors right to your kitchen and makes a satisfying meal any night of the week.
I first made this hibachi veggie bowl when I was craving Japanese cuisine but wanted something fresh and light with no fuss. The sizzling skillet aromas and crisp vegetables always remind me of ordering hibachi at our favorite spot and watching the chef work their magic.
Ingredients
- Broccoli florets: 1 cup
- Zucchini: 1 cup, sliced
- Mushrooms: 1 cup, sliced
- Red bell pepper: 1, sliced
- Carrots: 1 cup, julienned
- Onion: 1 small, sliced
- Soy sauce: 2 tbsp (use gluten-free if needed)
- Mirin or rice vinegar: 1 tbsp
- Sesame oil: 1 tbsp
- Garlic: 2 cloves, minced
- Fresh ginger: 1 tsp, grated
- Sugar or maple syrup: 1 tsp
- Vegetable oil: 2 tbsp
- Unsalted butter: 1 tbsp (optional, omit for vegan)
- Cooked jasmine or sushi rice: 4 cups
- Toasted sesame seeds: 1 tbsp
- Sliced scallions: 2 tbsp
Instructions
- Mix Sauce:
- In a small bowl, whisk together all sauce ingredients and set aside.
- Sauté Onion & Carrot:
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add onions and carrots, stir-fry for 2 minutes.
- Add Remaining Veggies:
- Add broccoli, zucchini, mushrooms, and bell pepper. Stir-fry for 5-6 minutes until vegetables are just tender but still crisp.
- Add Butter:
- Push vegetables to the sides of the pan, add butter (if using) to the center and let it melt.
- Add Sauce:
- Pour the sauce over the vegetables and toss to coat evenly. Stir-fry for another 2-3 minutes until heated through.
- Serve:
- Serve hot over bowls of steamed rice. Garnish with toasted sesame seeds and sliced scallions.
Pin it Whenever I make these bowls, my family loves to gather around the kitchen island, watching the rainbow of veggies sizzle as we chat and laugh. It is a wonderful way to enjoy a healthy meal together, with everyone adding their favorite toppings at the end.
Required Tools
Large skillet or wok, spatula, mixing bowls, rice cooker or pot
Nutritional Information
Calories: 320, Total Fat: 10 g, Carbohydrates: 52 g, Protein: 7 g (per serving)
Serving Suggestions
Serve the hibachi veggie bowl with a crisp Japanese lager or cold green tea. For extra protein, add tofu or edamame on top, or spice it up with chili oil or sriracha drizzle.
Pin it Enjoy creating your own hibachi veggie masterpiece right at home. It is healthy, fun, and bursting with vibrant flavors every time!
Common Questions
- → How can I make this vegan?
Omit butter or replace it with plant-based margarine; all other ingredients are naturally vegan.
- → Are there gluten-free options?
Use tamari or certified gluten-free soy sauce instead of regular soy sauce for a gluten-free version.
- → Can I add extra protein?
Add sautéed tofu, edamame, or tempeh for increased protein and texture in each bowl.
- → Which vegetables work best?
Broccoli, zucchini, mushrooms, onions, carrots, and bell peppers are recommended, but seasonal swaps are encouraged.
- → What can I serve alongside?
A crisp Japanese lager or cold green tea pairs perfectly, and spicy condiments can be added for extra heat.
- → How do I achieve authentic hibachi flavor?
Use high heat, a combination of sesame oil and butter, and caramelize vegetables without overcooking for genuine taste.