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Japanese Steakhouse Hibachi Zucchini

Delicious Japanese Steakhouse Hibachi Zucchini Recipe in 20 Minutes

Enjoy restaurant-quality Japanese Steakhouse Hibachi Zucchini in just 20 minutes, balancing vibrant flavors and healthy ingredients.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 98
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large zucchini green or yellow
  • 1 tablespoon oil
  • 2 tablespoons butter salted or unsalted, replace with oil for vegan
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 cup sliced onions
  • 2 teaspoons soy sauce use tamari for gluten free
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper powder
  • chopped scallion greens for garnishing
  • toasted white sesame seeds for garnishing

Equipment

  • Wok

Method
 

  1. Rinse zucchini and wipe them with a kitchen cloth. Discard ½-inch of top and bottom. Cut them into 2-inch long batons (batons are stick cut about 8 mm in thickness).
  2. Heat oil and butter in a large wok over medium-high heat.
  3. Add ginger and garlic and sauté for 4-5 seconds.
  4. Add zucchini and onions and sauté for a minute.
  5. Add soy sauce, salt, and pepper powder, and mix well.
  6. Cook uncovered for 6-8 minutes until the liquid released by zucchini is evaporated and they are slightly charred, stirring frequently.
  7. Garnish with chopped scallion greens and toasted white seeds and serve hot.

Nutrition

Serving: 1servingCalories: 98kcalCarbohydrates: 9gProtein: 3gFat: 6gSodium: 373mgFiber: 2gSugar: 6g

Notes

Feel free to customize this recipe by adding other vegetables or spices to suit your taste preferences.

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