Save A vibrant, flavorful bowl featuring sautéed vegetables in a classic hibachi style, served over steamed rice with a savory garlic-ginger sauce.
I first made these hibachi veggie bowls on a busy weeknight when I craved something wholesome but fast. The aroma filled my kitchen and just the sizzle of vegetables brought back memories of Japanese steakhouse dinners with my family.
Ingredients
- Broccoli florets: 1 cup
- Zucchini, sliced: 1 cup
- Mushrooms, sliced: 1 cup
- Red bell pepper, sliced: 1
- Carrots, julienned: 1 cup
- Small onion, sliced: 1
- Soy sauce: 2 tbsp (use gluten-free if needed)
- Mirin or rice vinegar: 1 tbsp
- Sesame oil: 1 tbsp
- Garlic, minced: 2 cloves
- Fresh ginger, grated: 1 tsp
- Sugar or maple syrup: 1 tsp
- Vegetable oil: 2 tbsp
- Unsalted butter (optional): 1 tbsp (omit for vegan)
- Cooked jasmine or sushi rice: 4 cups
- Toasted sesame seeds: 1 tbsp
- Sliced scallions: 2 tbsp
Instructions
- Make the Sauce:
- In a small bowl, whisk together all sauce ingredients and set aside.
- Sauté Aromatics:
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add onions and carrots, stir-fry for 2 minutes.
- Add Vegetables:
- 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.
- Toss with Sauce:
- Pour the sauce over the vegetables and toss to coat evenly. Stir-fry for another 2 3 minutes until heated through.
- To Serve:
- Serve hot over bowls of steamed rice. Garnish with toasted sesame seeds and sliced scallions.
Save These hibachi bowls are now a family favorite : everyone enjoys making their own and customizing toppings for a fun dinner together.
Required Tools
Large skillet or wok, spatula, mixing bowls, rice cooker or pot are essential for easy prep and cooking.
Allergen Information
Contains soy (soy sauce), sesame, and dairy (butter if used). For gluten-free, substitute tamari or certified gluten-free soy sauce and check all ingredient labels.
Nutritional Information
Per serving: 320 calories, 10 g total fat, 52 g carbohydrates, 7 g protein.
Save Make this vibrant Japanese hibachi veggie bowl tonight and enjoy every bite : it's a fresh, flavorful bowl perfect for sharing or meal prep.
Recipe FAQ
- → Can I make this vegan?
Yes, simply omit butter or use a plant-based alternative for a fully vegan bowl.
- → What vegetables work best?
Use broccoli, zucchini, mushrooms, carrots, onion, and bell pepper; swap depending on season or preference.
- → Is the sauce gluten-free?
If you use tamari or certified gluten-free soy sauce, the sauce is suitable for gluten-free diets.
- → How do I add extra protein?
Try adding tofu cubes or edamame during sautéing for a protein boost without changing the dish's flavor.
- → How do I make it spicy?
Drizzle sriracha or chili oil over individual servings just before eating for extra heat.
- → Which rice is best to serve?
Jasmine or sushi rice works well, giving a fluffy base that soaks up the savory sauce beautifully.