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Japanese Hibachi Veggie Bowls

Featured in: Garden-Inspired Meals

Enjoy vibrant hibachi-style vegetables quickly sautéed with a savory garlic-ginger sauce and served over hot jasmine rice. This dish features a mix of broccoli, zucchini, mushrooms, red bell pepper, carrots and onions, stir-fried to tender-crisp excellence. A classic soy-sesame sauce infuses irresistible flavor, while optional butter adds richness—easily omitted for a vegan bowl. Garnish generously with toasted sesame seeds and sliced scallions, and swap veggies or add tofu for extra protein. Simple tools and minimal prep keep this meal weeknight-friendly, bringing Japanese-inspired flavor straight to your table in just 35 minutes.

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Updated on Mon, 27 Oct 2025 13:34:00 GMT
Vibrant Japanese Hibachi Veggie Bowls with colorful vegetables over steaming jasmine rice. Pin
Vibrant Japanese Hibachi Veggie Bowls with colorful vegetables over steaming jasmine rice. | toastybasil.com

A vibrant, flavorful bowl featuring sautéed vegetables in a classic hibachi style, served over steamed rice with a savory garlic-ginger sauce.

I first made these Japanese Hibachi Veggie Bowls on a rainy evening when craving restaurant flavors at home. The sizzling aroma took me back to teppanyaki dinners shared with friends.

Ingredients

  • Broccoli florets: 1 cup, fresh
  • Zucchini: 1 cup, sliced
  • Mushrooms: 1 cup, sliced
  • Red bell pepper: 1, sliced
  • Carrots: 1 cup, julienned
  • Onion: 1 small, sliced
  • Soy sauce: 2 tbsp, use gluten-free if needed
  • Mirin or rice vinegar: 1 tbsp
  • Sesame oil: 1 tbsp
  • Garlic: 2 cloves, minced
  • Fresh ginger: 1 tsp, grated
  • Sugar or maple syrup: 1 tsp
  • Vegetable oil: 2 tbsp, for sautéing
  • Unsalted butter: 1 tbsp, optional (omit for vegan)
  • Cooked jasmine or sushi rice: 4 cups, to serve
  • Toasted sesame seeds: 1 tbsp, for garnish
  • Sliced scallions: 2 tbsp, for garnish

Instructions

Make the sauce:
In a small bowl, whisk together all sauce ingredients and set aside.
Sauté onions and carrots:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add onions and carrots. Stir-fry for 2 minutes.
Add remaining vegetables:
Add broccoli, zucchini, mushrooms, and bell pepper. Stir-fry for 5-6 minutes until vegetables are just tender but still crisp.
Add butter:
Push vegetables to the sides of the pan. Add butter (if using) to the center and let it melt.
Pour sauce and finish stir-fry:
Pour the sauce over vegetables and toss to coat evenly. Stir-fry for another 2-3 minutes until heated through.
Serve:
Serve hot over bowls of steamed rice. Garnish with toasted sesame seeds and sliced scallions.
Pin
| toastybasil.com

These veggie bowls have become a go-to for Saturday family lunches, especially when everyone craves something satisfying and nutritious. Even picky eaters enjoy loading up their bowls.

Required Tools

Large skillet or wok, spatula, mixing bowls, rice cooker or pot.

Nutritional Information (per serving)

Calories: 320, Total Fat: 10 g, Carbohydrates: 52 g, Protein: 7 g.

Serving Suggestions

Pairs well with a crisp Japanese lager or a chilled glass of green tea.

Sizzling Japanese Hibachi Veggie Bowls topped with savory garlic-ginger sauce and sesame. Pin
Sizzling Japanese Hibachi Veggie Bowls topped with savory garlic-ginger sauce and sesame. | toastybasil.com

Enjoy every bite of these hibachi veggie bowls. A simple yet satisfying homemade Japanese meal in just over 30 minutes.

Recipe Q&A

→ Can I use other vegetables in this bowl?

Yes, you can substitute with seasonal vegetables like snap peas, bok choy, or cauliflower for variety.

→ How do I make this dish vegan?

Simply omit the butter or use a plant-based alternative to keep the bowl fully vegan-friendly.

→ Is it possible to add protein?

Absolutely. Add cooked tofu, edamame, or tempeh for extra protein and a heartier meal.

→ Which rice is best for serving?

Jasmine or sushi rice works well for flavor and texture, but brown rice can be used for added nutrition.

→ Can the sauce be made gluten-free?

Swap in tamari or certified gluten-free soy sauce for a simple gluten-free modification to the dish.

→ What kitchen tools are required?

You need a large skillet or wok, spatula, mixing bowls, and a rice cooker or pot for preparation.

→ How can I make the dish spicier?

Add a drizzle of sriracha or chili oil before serving for a spicy kick to your hibachi veggie bowl.

Japanese Hibachi Veggie Bowls

Sautéed vegetables hibachi-style with garlic-ginger sauce over rice for a vibrant, flavorful vegetarian bowl.

Prep duration
20 min
Cooking duration
15 min
Complete duration
35 min


Skill level Easy

Origin Japanese

Yield 4 Portions

Dietary specifications Vegetarian

Components

Vegetables

01 1 cup broccoli florets
02 1 cup zucchini, sliced
03 1 cup mushrooms, sliced
04 1 red bell pepper, sliced
05 1 cup carrots, julienned
06 1 small onion, sliced

Sauce

01 2 tablespoons soy sauce (gluten-free if required)
02 1 tablespoon mirin or rice vinegar
03 1 tablespoon sesame oil
04 2 cloves garlic, minced
05 1 teaspoon fresh ginger, grated
06 1 teaspoon sugar or maple syrup

For Sautéing

01 2 tablespoons vegetable oil
02 1 tablespoon unsalted butter (omit for vegan preparation)

To Serve

01 4 cups cooked jasmine or sushi rice
02 1 tablespoon toasted sesame seeds
03 2 tablespoons sliced scallions

Directions

Step 01

Prepare the Sauce: Whisk together soy sauce, mirin or rice vinegar, sesame oil, minced garlic, grated ginger, and sugar or maple syrup in a small mixing bowl. Set aside.

Step 02

Sauté Initial Vegetables: Heat vegetable oil in a large skillet or wok over medium-high heat. Add onions and carrots, stir-frying for 2 minutes until slightly softened.

Step 03

Add Remaining Vegetables: Incorporate broccoli, zucchini, mushrooms, and bell pepper. Continue stir-frying for 5 to 6 minutes until vegetables are tender yet crisp.

Step 04

Finish Sautéing with Butter: Move vegetables to the edge of the pan, add unsalted butter to the center if using, and allow it to melt.

Step 05

Combine Vegetables with Sauce: Pour the prepared sauce over the vegetables, tossing to evenly coat. Stir-fry for an additional 2 to 3 minutes until heated through.

Step 06

Serve and Garnish: Ladle sautéed vegetables over bowls of steamed rice, finishing with toasted sesame seeds and sliced scallions as garnish.

Necessary tools

  • Large skillet or wok
  • Spatula
  • Mixing bowls
  • Rice cooker or pot

Allergy information

Review each component for possible allergens and if uncertain, we recommend consulting with a healthcare professional.
  • Includes soy (soy sauce), sesame, and dairy (butter if used); opt for gluten-free soy sauce or tamari as needed and verify labels for allergy concerns.

Nutrient breakdown (per portion)

These values are provided as a general guide and shouldn't replace professional medical advice.
  • Calories: 320
  • Fat: 10 g
  • Carbs: 52 g
  • Protein: 7 g