Description
Enjoy the rich, buttery flavors of Japanese steakhouse hibachi-style vegetables at home. Sautéed zucchini, squash, mushrooms, and onions are cooked to perfection with a blend of butter, oil, and soy sauce, creating a smoky, caramelized finish. Ready in under 15 minutes, this dish is a perfect side for hibachi rice, steak, shrimp, or chicken.
Ingredients
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1/2 onion, sliced
- 1 cup mushrooms, sliced
- 1 tbsp butter
- 1 tbsp oil (avocado or vegetable)
- 2 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat the Pan: In a large skillet or wok, heat butter and oil over medium-high heat.
- Sauté the Onion: Add sliced onion and cook until slightly translucent.
- Cook the Vegetables: Add zucchini, squash, and mushrooms. Stir frequently.
- Season & Finish: Stir in soy sauce, salt, and black pepper. Cook until vegetables reach desired tenderness.
- Serve & Enjoy: Garnish with sesame seeds or green onions if desired. Serve warm.
Notes
- For best results, use high heat to achieve a good sear.
- Avoid overcrowding the pan to prevent steaming instead of caramelizing.
- Use tamari or coconut aminos as a gluten-free soy sauce alternative.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: Japanese-Inspired