This Japanese hibachi zucchini recipe is easy to make, lip-smacking with a savory sauce, and it’s like you sat at a Japanese steakhouse and watched the chef toss zucchini with that signature sizzle. Japanese zucchini is crisp yet tender, never soggy, and seared to golden perfection. You don’t need a restaurant flat-top grill to make it. With a carbon steel pan or stainless steel frying pan on your stovetop, you can recreate that same flavor and texture at home in under 15 minutes.
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This recipe for Japanese zucchini also doubles as a Japanese teriyaki zucchini because of the light, glossy sauce. It’s vegan, can easily be made gluten-free, and makes the perfect vegetable side dish to serve at family dinners, weeknight meals, or even gatherings where you want to impress friends with something simple but irresistible.
I have to confess…I can eat a pound of zucchini this way!
What is Hibachi?
“Hibachi” originally refers to a small Japanese heating device that burns charcoal. But in the U.S., the word “hibachi” has become shorthand for Japanese steakhouse-style cooking—where chefs grill meats, fried rice, and vegetables on a hot flat iron surface, often with theatrical flair. One of the standout vegetables served at hibachi restaurants is zucchini.
At home, you don’t need a commercial hibachi grill. A carbon steel frying pan or stainless steel pan gives the same sear —without needing a restaurant setup.
Why You’ll Love This Hibachi Japanese zucchini
- Crisp yet tender – never mushy, perfectly cooked through.
- Restaurant-style flavor – seared, caramelized edges coated in a glossy soy-sesame sauce.
- Quick + Easy – only 15 minutes, minimal prep, and no knife skills needed beyond slicing zucchini.
- Vegan & gluten-free option – just swap tamari or coconut aminos for soy sauce (I use GF soy sauce).
- Versatile side dish – pairs with rice, noodles, salmon rice bowls, or grilled protein.
Ingredients
- 1.5 lbs fresh zucchini – sliced in quarters lengthwise, then into 4-inch strips. Leave skin on for color and texture.
- 1 tbsp avocado oil – high-heat friendly and neutral flavor.
For the sauce:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp toasted sesame oil
- 2 tsp mirin (sweet Japanese rice wine)
- 1 tsp brown sugar
- ¼ tsp garlic powder
- Dash of onion powder
- Dash of white pepper
- ½ tsp cornstarch
Optional garnishes: sesame seeds, hot crunchy chili oil, scallions, or an extra drizzle of sauce. I even put Trader Joe’s hot chili oil, and it was awesome!
Equipment
- Carbon steel frying pan (or stainless steel pan)
- Long metal tongs
- Small bowl
- Whisk
Instructions: How to Make Hibachi Japanese zucchini
- Slice the zucchini – Quarter lengthwise, then cut into 4-inch strips. Keep the skin on for color and structure.
- Make the sauce – In a small bowl, whisk together soy sauce, sesame oil, mirin, brown sugar, garlic powder, onion powder, white pepper, and cornstarch until smooth.
- Heat the pan – Place your carbon steel or stainless steel frying pan over high heat until hot. Add avocado oil.
- Sear the zucchini – Place zucchini flesh-side down. Let sear undisturbed for 3.5 – 4 minutes until golden brown.
- Rotate and sear – Using metal tongs, gently flip to the other flesh side. Cook another 3.5 – 4 minutes until browned.
- Toss and sauce – Toss zucchini for 1 minute, then pour in the sauce. Stir and coat for about 2 minutes until the sauce thickens slightly and clings to the zucchini.
- Plate and garnish – Remove from the pan immediately. Garnish with sesame seeds, chili oil, or enjoy as is with a drizzle of extra sauce.
Notes & Best Tips
- High heat is key – This is what gives you that hibachi sear and keeps the Japanese zucchini recipe crisp-tender.
- Don’t overcrowd – Work in batches if needed. Too much zucchini at once = steaming instead of searing.
- Serve right away – Zucchini continues to soften after cooking. Plate and serve immediately for the best texture.
Add-Ins & Variations
- Onion + zucchini – Just like at hibachi restaurants, toss in sliced onions for added sweetness.
- Spicy version – Add chili flakes or drizzle with Sriracha.
- Teriyaki-style – Double the mirin and sugar in the sauce for a sweeter glaze.
- Protein boost – Toss in pre-frozen tofu, tempeh, or seared Shiitake mushrooms for a more filling vegan dish.
How to Serve
- As a side to rice, easy fried rice, or pancit noodles.
- With grilled protein (simple oven-baked salmon, tofu steak, or even hibachi shrimp).
- At a party or dinner gathering, this dish is simple, but looks and tastes restaurant-worthy.
Common Questions
How do I keep my Japanese zucchini recipe from getting soggy?
High heat + not overcrowding the pan. Sear quickly, don’t steam.
Can I make hibachi zucchini without mirin?
Yes—swap with a splash of rice vinegar plus a pinch of sugar.
Can I use olive oil instead of avocado oil?
No because it doesn’t have the high smoke point. Avocado oil handles high heat better and won’t smoke as easily.
Is this recipe gluten-free?
Yes! Just use tamari or coconut aminos instead of soy sauce.
This stovetop hibachi-style Japanese zucchini recipe is the easiest way to enjoy these healthy vegetables at home. Perfectly seared, never soggy, and coated in a glossy soy-sesame sauce—it’s a simple dish that can make everyday dinners feel elevated and like you’re at a Japanese restaurant.
Japanese Hibachi Zucchini
Equipment
- Carbon steel frying pan (or stainless steel pan)
- small bowl
- whisk
Ingredients
- 1½ lbs fresh zucchini sliced in quarters lengthwise then into 4-inch strips. Leave skin on for color and texture.
- 1 tbsp avocado oil high-heat friendly
For the sauce:
- 3 tbsp soy sauce
- 2 tbsp toasted sesame oil
- 2 tsp mirin
- 1 tsp brown sugar
- ¼ tsp garlic powder
- Dash of onion powder
- Dash of white pepper
- ½ tsp cornstarch
Instructions
- Slice the zucchini – Quarter lengthwise, then cut into 4-inch strips. Keep the skin on for color and structure.1½ lbs fresh zucchini
- Make the sauce – In a small bowl, whisk together soy sauce, sesame oil, mirin, brown sugar, garlic powder, onion powder, white pepper, and cornstarch until smooth.3 tbsp soy sauce, 2 tbsp toasted sesame oil, 2 tsp mirin, 1 tsp brown sugar, ¼ tsp garlic powder, Dash of onion powder, Dash of white pepper, ½ tsp cornstarch
- Heat the pan – Place your carbon steel or stainless steel frying pan over high heat until hot. Add avocado oil.Sear the zucchini – Place zucchini flesh-side down. Let sear undisturbed for 3.5 – 4 minutes until golden brown.1 tbsp avocado oil
- Rotate and sear – Using metal tongs, gently flip to the other flesh side. Cook another 3.5 – 4 minutes until browned.Toss and sauce – Toss zucchini for 1 minute, then pour in the sauce. Stir and coat for about 2 minutes until the sauce thickens slightly and clings to the zucchini.
- Plate and garnish – Remove from the pan immediately. Garnish with sesame seeds, chili oil, or enjoy as is with a drizzle of extra sauce.
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