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4.5 from 4 votes

Japanese Steakhouse Hibachi Style Zucchini & Onions

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Asian
Servings: 4


  • 2 tbsp canola oil
  • 1 medium white onion, sliced into wedges
  • 2-3 medium zucchini, thinly sliced (lengthwise) with a mandoline
  • 2 tbsp thick teriyaki sauce
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame seeds
  • white pepper, to taste


  • Add the oil to a large skillet, or wok, and heat over medium. When the oil's nice and hot, add in the onions, breaking them apart and stirring while they cook- for about 5 minutes.
  • Stir in the zucchini, and cook an additional minute or so. 
  • Add the sauces & seeds, stir to evenly combine and coat the veggies. Cook, stirring occasionally, until the zucchini's tender- about another 5 minutes.
  • Season with pepper, to taste, and serve.


As written the recipe only calls for squash and onions, but if you're like us and love mushrooms- stir in a heaping 1/2 cup when you add the zucchini.