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Laura

Japanese Steakhouse Hibachi Zucchini

Tender-crisp zucchini and sweet onions are quickly sautéed with garlic, ginger, soy sauce, teriyaki, and sesame for an easy Japanese steakhouse-style side dish.
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Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese-inspired
Calories: 132
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini Cut into 2-inch batons
  • 1 medium yellow onion Cut into thin wedges
  • 1 tablespoon neutral cooking oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic Finely minced
  • 1 teaspoon fresh ginger Finely grated
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon teriyaki sauce
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes Optional
  • 1 teaspoon toasted sesame seeds
  • 2 tablespoons green onions Sliced, for serving

Equipment

  • large skillet or wok
  • Chef's knife
  • Cutting board
  • Wooden spatula

Method
 

  1. Wash and dry the zucchini. Trim the ends and cut into evenly sized 2-inch sticks.
  2. Heat the oil and butter in a large skillet or wok over medium-high heat. Add the onion and cook for 2 minutes.
  3. Add the garlic and ginger and stir for 30 seconds until fragrant.
  4. Add the zucchini in a single layer and cook for 2 minutes without stirring too often.
  5. Stir and cook for 3 to 4 minutes, until the zucchini is tender-crisp and lightly browned.
  6. Add the soy sauce, teriyaki sauce, black pepper, and red pepper flakes. Toss well and cook for 1 minute.
  7. Remove from heat and garnish with sesame seeds and green onions. Serve immediately.

Notes

  • Use a wide, hot pan to encourage browning.
  • Do not overcrowd the skillet or the zucchini may steam.
  • For a vegan version, replace the butter with additional oil.
  • Use tamari and gluten-free teriyaki sauce when needed.