Go Back
–+ servings
japanese hibachi zucchini with chili oil

Japanese Hibachi Zucchini

This stovetop version of hibachi zucchini is super easy with a savory sauce, perfectly seared zucchini, and is done in 15 minutes.
No ratings yet
Print Pin
Course: Appetizer, Side Dish
Cuisine: Asian, Japanese
Keyword: hibachi, teriyaki, vegetables, zucchini recipe
Prep Time: 2 minutes
Cook Time: 13 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 139kcal

Equipment

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
    how to slice zucchini in quarters and long strips
  • 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
    asian sauce for stir fry
  • 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
    making japanese hibachi zucchini on stovetop
  • 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.
    pour sauce over zucchini in pan
  • Plate and garnish – Remove from the pan immediately. Garnish with sesame seeds, chili oil, or enjoy as is with a drizzle of extra sauce.
    plated japanese hibachi zucchini recipe

Notes

Optional garnishes: sesame seeds, hot crunchy chili oil, scallions, or an extra drizzle of sauce.
 
High heat is key – This is what gives you that hibachi sear and keeps the zucchini crisp-tender. Use the avocado oil.
Don’t overcrowd – Work in batches if needed. Too much zucchini at once = steaming instead of searing.
Serve immediately.

Nutrition

Nutrition Facts
Japanese Hibachi Zucchini
Amount per Serving
Calories
139
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
5
g
Sodium
 
787
mg
34
%
Potassium
 
476
mg
14
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
4
g
8
%
Vitamin A
 
340
IU
7
%
Vitamin C
 
30
mg
36
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.