Welcome to a culinary journey that’s all about sizzle, flavor, and the delightful art of hibachi cooking. As a seasoned chef and avid food blogger, I’m thrilled to introduce you to a recipe that brings the garden to your plate – Hibachi Vegetables and Sprouts. It’s a dish that turns ordinary veggies into something extraordinary.
Hibachi Vegetables and Sprouts Recipes
Hibachi Vegetables and Sprouts
- Prepare all the ingredients in advance and have them lined up for quick succession in cooking and to maximize the use of heat and flavors in the pan or skillet, which serves as your “hibachi” or grill.
- Heat a large heavy skillet or large wok over medium-high heat.
- Heat the vegetable oil and sesame oil in a warmed skillet.
- Add the onion, zucchini, mushrooms, butter, soy sauce, salt, and pepper, and saute until the veggies are tender (about 5-10 minutes).
- Transfer the cooked vegetables to serving dish.
- Do not clean the pan. The oils and seasonings left on the skillet will add to the overall flavor of the next dish. Keep it warm and follow immediately with the next dish. You may need to scrape off charred bits, if any.
For bean sprouts
- Melt the butter in the same skillet and add the bean sprouts. Saute for lminute.
- Drizzle with soy sauce and sesame oil as you saute until the sprouts are translucent but still crisp (about 1 minute).
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Oven-Roasted Hibachi Vegetables and Sprouts
- 4 cups of mixed vegetables (bell peppers, zucchini, carrots, broccoli, and snap peas), sliced
- 2 cups of bean sprouts
- 3 tablespoons of soy sauce
- 2 tablespoons of sesame oil
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- Salt and black pepper, to taste
- 2 tablespoons of vegetable oil
- Sesame seeds for garnish
- Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Prepare the Vegetables and Sprouts:
- In a large mixing bowl, combine the sliced mixed vegetables and bean sprouts.
- Make the Sauce:
- In a separate bowl, whisk together the soy sauce, sesame oil, minced garlic, and minced ginger.
- Toss and Season:
- Drizzle the vegetable oil over the mixed vegetables and bean sprouts. Toss them to ensure even coating. Season with a pinch of salt and black pepper to taste.
- Roasting Time:
- Spread the vegetables and sprouts evenly on a baking sheet. Roast them in the preheated oven for about 20-25 minutes. Toss the veggies halfway through for even cooking.
- Sauce It Up:
- Remove the roasted vegetables and sprouts from the oven and immediately drizzle the prepared soy sauce and sesame oil mixture over them. Toss to combine, ensuring the sauce is well-distributed.
- Garnish and Serve:
- Transfer the roasted Hibachi vegetables and sprouts to a serving platter. Garnish with sesame seeds. Serve immediately, and enjoy your oven-roasted Hibachi delight.
Tips for making Hibachi Vegetables and Sprouts
- Uniform Slicing: When slicing your mixed vegetables, aim for uniform sizes. This ensures even roasting and a consistent texture.
- The Perfect Roast: Keep an eye on your veggies during roasting. They should be tender with slightly crispy edges. Overcooking can result in mushy vegetables.
- Sauce Timing: Wait until the very end to add the soy sauce and sesame oil mixture. This helps maintain the vegetables’ crispiness while infusing them with flavor.
- Use a High-Quality Baking Sheet: Invest in a high-quality baking sheet to avoid uneven cooking and sticking. A non-stick sheet is preferable.
- Overcrowding the Sheet: Overcrowding the baking sheet can lead to steaming instead of roasting. Give your vegetables some space to breathe.
- Soggy Veggies: Adding the sauce too early can cause your vegetables to become soggy. Always add the sauce after roasting to maintain the desired texture.
- Skipping the Toss: Make sure to toss your veggies halfway through roasting to ensure even cooking and browning.
Recommended Sides and Garnishes:
- Steamed Rice: Serve your oven-roasted Hibachi Vegetables and Sprouts over a bed of fluffy jasmine rice for a complete meal.
- Soy Sauce: Offer a small bowl of extra soy sauce at the table for those who prefer an extra dash of flavor.
- Pickled Ginger: Pickled ginger adds a delightful tang and complements the hibachi flavors perfectly.
Different Ways to Serve:
- Hibachi Bowl: Create a hibachi-style bowl by adding grilled chicken or tofu to the dish for extra protein.
- Hibachi Stir-fry: Turn your leftovers into a delicious stir-fry by adding cooked noodles or more vegetables and stir-frying in a hot pan with a little soy sauce.
FAQs about Hibachi Vegetables and Sprouts
- Can I store leftover oven-roasted Hibachi Vegetables and Sprouts? Absolutely! Store any leftovers in an airtight container in the refrigerator. They should stay fresh for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes.
- Can I use frozen vegetables for this dish? While fresh vegetables are ideal, you can use frozen ones in a pinch. Just be sure to thaw and pat them dry to avoid excess moisture.
- Can I adjust the level of spiciness in the dish? Certainly! If you like it spicy, add a dash of red pepper flakes to the sauce mixture. Adjust the amount to suit your heat tolerance.
- What other vegetables can I use for this recipe? You can get creative with your vegetable choices. Bell peppers, zucchini, carrots, broccoli, snap peas, and even mushrooms work well in this dish.
- Can I make the dish ahead of time for a party? Certainly! You can roast the vegetables in advance and add the sauce just before serving. This makes it a convenient choice for parties and gatherings.
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I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.