Description
This Hibachi Zucchini recipe is a quick and flavorful Japanese steakhouse-style side dish that’s buttery, garlicky, and ready in just 20 minutes.
Ingredients
- 2 large zucchini (green or yellow)
- 1 tablespoon oil
- 2 tablespoons butter (salted or unsalted, or replace with oil for vegan)
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 cup sliced onions
- 2 teaspoons soy sauce (or tamari for gluten free)
- ¼ teaspoon salt
- ¼ teaspoon black pepper powder
- Chopped scallion greens and toasted white sesame seeds for garnish
Instructions
1. Rinse zucchini well and pat dry with a kitchen towel. Cut off about ½ inch from each end, then slice into 2-inch batons about 8 mm thick. Do not peel the zucchini, as the skin keeps them firm while cooking.
2. Heat oil and butter in a large wok or skillet over medium-high heat until hot and shimmering.
3. Add minced ginger and garlic, sautéing for 4–5 seconds until fragrant but not burnt.
4. Toss in the zucchini batons and sliced onions, stirring quickly to coat with the aromatics.
5. Add soy sauce, salt, and black pepper, then stir well to combine.
6. Cook uncovered for 6–8 minutes, stirring frequently, until the liquid from the zucchini evaporates and the edges are lightly charred.
7. Taste test to make sure the zucchini is tender yet still slightly crisp, never mushy.
8. Garnish with scallion greens and toasted sesame seeds. Serve hot alongside rice, noodles, or your favorite hibachi main dish.
Notes
Cut zucchini evenly for uniform cooking.
Use a wok for even heat distribution.
Stir often, but let zucchini sit briefly for char.
Don’t overcrowd the pan to avoid steaming.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Japanese Steakhouse Style
Nutrition
- Serving Size: 1 cup
- Calories: 98 kcal
- Sugar: 6 g
- Fat: 6 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 3 g