Welcome to the world of Teppanyaki BBQ Vegetables Recipe! The stunning, sizzling, and sensational recipe that will teleport you to the Japanese streets. The aroma and flavor of this delightful dish will take you on an unforgettable journey to the rich cultural heritage of Japan.
Imagine chopping some fresh vegetables: red pepper, white cabbage, spring onions, and more. Then cooking them on an iron griddle, known as Teppan, over medium-high heat spiced up with light soy sauce, dry sherry, white wine vinegar, and sesame oil – the ultimate experience for your taste buds!
Not only are these hibachi vegetables a gorgeous sight to behold but they also offer endless taste possibilities. Whether you’re a vegetable lover or newbie trying to make healthier dietary habits – this bbq recipe has something for everyone!
So come on – join me on this journey because we have got lots of ideas got left unexplored in the kitchen. Perfect your teppanyaki cooking skills to impress your friends with a little help from this recipe article!
Why You’ll Love This Recipe
Are you tired of the same old grilled vegetable recipe? Look no further than this Teppanyaki BBQ Vegetables recipe. This dish is not only visually stunning with vibrant colors and varying textures, but it also has a unique umami flavor that is sure to impress even the toughest critics.
This recipe’s star ingredients include red capsicum, spring onions, zucchini, carrots, and white cabbage. But what makes this dish truly stand out is the combination of mirin, dry sherry, light soy sauce, and white wine vinegar that create a sweet and savory marinade for the vegetables.
The cooking method also adds to the dish’s appeal. Using a teppanyaki grill or BBQ gives the vegetables a charred exterior while keeping them juicy and tender on the inside. Plus, it’s a great way to switch things up from your typical oven roasting or pan frying.
Not only is this recipe delicious and impressive but it’s also versatile. You can easily make substitutions or variations depending on what you have on hand or your personal taste preferences. The possibilities are endless, whether adding mushrooms or onions to the mix or mixing up the marinade ingredients to make it your own.
Overall, this Teppanyaki BBQ Vegetables recipe will take your grilling game to the next level with its bold flavors and striking appearance. Don’t wait any longer to give it a try!
Let’s talk about the ingredients for this delicious Teppanyaki BBQ Vegetables recipe. Here’s everything you’ll need:
| Quantity | Ingredient |
| 2 | Cabbage, white, julienned |
| 2 | Carrots, julienned |
| 4 | Zucchini, thinly sliced |
| 1 | Red capsicum, thinly sliced |
| 4 | Spring onions, chopped |
| 1 | Small red onion, thinly sliced |
| 1 cup | Mushrooms, sliced |
| 2 tbsp | Mirin |
| 2 tbsp | Dry sherry |
| 2 tbsp | Light soy sauce |
| 1 tbsp | White wine vinegar |
| 1 tsp | Sesame oil |
Most of these ingredients can be found at your local grocery store. However, mirin, dry sherry, light soy sauce, and sesame oil might be more difficult to find. You can try an Asian market or an online store to purchase these ingredients. Trust me, obtaining these items are worth it for their unique flavors!
The Recipe How-To
Before we begin, allow me to introduce you to the traditional Japanese style of grilling called “Teppanyaki”. The word refers to grilling on an iron plate and was first made popular by Japanese steak houses. Today, it has become a common way to cook Asian-inspired dishes all around the world. So, without further ado, let’s fire up the grill and get into this tasty recipe for Teppanyaki BBQ Vegetables.
First off, thinly slice 1 small red onion and quarter 4 spring onions lengthways crosswise into ¼ inch thick pieces. Next, slice mushrooms and cut 1 small red capsicum (red bell pepper) into bite-size pieces. Then, cut 2 carrots and 1 zucchini into thin pieces about ¼ inch thick half moons, making sure not to make them too thin. Lastly, julienne 2 cups of white cabbage.
Heat up your Teppanyaki grill or BBQ grill on medium-high heat to start cooking your vegetables. Drizzle some vegetable or olive oil onto your grill or flat pan before placing the onions onto it. Then add in your sliced vegetables starting with capsicum and mushrooms first for a few minutes until they soften a bit. Raise heat to high (this will give you that delicious char) before adding in the remaining sliced vegetables. Keep stirring until all gets cooked through – this should take about 5 minutes.
Once lightly charred add in the white cabbage julienned 2 carrots and 1 zucchini sliced into thin pieces covered (with a lid) for two minutes before adding half of the sauce over ingredients:*
- 1/4 c mirin
- 1/4 c soy sauce
- 2 tbsp dry sherry
- 2 tbsp white wine vinegar
- 1 tsp sesame oil
Keep cooking for another minute, then turn off heat.
Congratulations! You have now mastered cooking Teppanyaki BBQ Vegetables like a pro! Serve hot with any protein like chicken or beef or serve it as a side dish for your daily meal.
Note: you can adjust these quantities based on personal taste preferences.
Substitutions and Variations
Are you looking to mix things up a bit? Fear not, as there are several substitutions and variations that can be made to this delightful teppanyaki BBQ vegetables recipe!
Firstly, if you prefer a sweeter taste, swapping the dry sherry for mirin would do the trick. The mirin enhances the savoury flavours while providing an additional sweetness to the marinade.
If you’re out of light soy sauce, tamari or dark soy sauce is a viable alternative as they both have similar levels of saltiness while providing unique flavours. Alternatively, Bragg’s liquid aminos are another substitute that not only maintains the umami elements but also adds in a variant of salty flavours as well.
Not a fan of red capsicum or spring onions? Simply replace with bell pepper or leeks respectively for an exciting spin on the traditional recipe. If zucchini isn’t available, yellow squash or eggplant work surprisingly well as substitutes.
For meat-lovers out there, adding in some chicken or beef teppanyaki to this vegetable recipe will take it up a notch. Alternatively, vegetarians can add tempeh, tofu, or seitan to give it that extra protein boost.
Transform your hibachi vegetables into a vibrant Mediterranean-inspired dish by adding roasted garlic and feta cheese crumbles on top before serving.
The possibilities are endless when it comes to experimenting with this teppan recipe. Give it a try and let your creativity run wild!
Serving and Pairing
Once you’ve successfully created your teppanyaki BBQ vegetables, it’s time to think about how to best serve and pair it. This dish can be enjoyed hot off the grill or even cold, making it perfect for meal prep and on-the-go lunches.
One of my favorite ways to jazz up this dish is by adding a protein such as chicken or beef teppanyaki. The savory flavors of the meat beautifully complement the umami taste of the veggies in a scrumptious medley.
If you’re looking to go the vegetarian route, add some hibachi tofu to the mix. It’s soft and buttery texture pairs perfectly with the crunchy veggies and creates a delightful contrast of flavors.
Alternatively, try serving the vegetables with rice or noodles for a heartier meal. The mild taste of rice acts as a perfect neutral base for absorbing all the flavor from the dish. If you’re going for something lighter, I highly recommend pairing this dish with grilled fish for an explosion of tangy and scrumptious tastes.
To elevate your dining experience, present your teppanyaki BBQ vegetables in a fun and interactive way by serving them on sizzling plates or hibachi grills. This not only adds a theatrical element but also keeps food nice and hot.
In terms of beverages, I suggest pairing this dish with either red or white wine. For those who prefer non-alcoholic beverages, light iced tea or ginger beer will nicely cut through the saltiness of your teppanyaki BBQ veggies.
No matter how you choose to serve or pair your teppanyaki BBQ vegetables recipe but one thing is guaranteed – this recipe will never disappoint!
Make-Ahead, Storing and Reheating
As much as I like to serve my Teppanyaki BBQ Vegetables fresh off the grill, there are times when I can’t avoid leftovers or preparing them in advance for potlucks, picnics or other gatherings. Worry not, for this is one of those recipes that you can safely make ahead and store properly.
To prepare the vegetables ahead of time, simply follow the recipe instructions up to cooking them on the teppanyaki grill. Instead of transferring them onto a serving platter, place the grilled veggies on a baking sheet lined with parchment paper and allow them to cool completely. Once cooled, you can store them in an airtight container in the fridge for up to 3 days.
When it’s time to reheat the vegetables, you can either use a microwave-safe dish to heat them in the microwave on high for 1-2 minutes or until heated through, or heat them back up on the grill over medium-high heat for 2-3 minutes. It’s important to not overheat or overcook them as they may lose their texture and flavor.
For best results, it’s recommended to consume the reheated vegetables immediately after reheating. Avoid reheating multiple times as this would dry out and toughen up the veggies.
Making crowd-pleasing Teppanyaki BBQ Vegetables has never been easier with this making ahead and storing tip up my sleeve!
Tips for Perfect Results
The perfect Teppanyaki BBQ vegetables need a few important techniques to be done the right way. In order to help you achieve the ideal outcome, here are some tips that can improve the quality and taste of your dish.
Firstly, make sure to cut all of your vegetables into thin and uniform slices. This is important because it allows for even cooking and helps to keep the vegetables from becoming too mushy. You can cut them into ¼ inch-thick slices or even thinner if you prefer.
Another tip is to use a teppanyaki grill or a griddle pan on medium-high heat when cooking the vegetables. This helps to create the perfect sear on the vegetables while keeping them tender and juicy. Don’t forget to preheat the grill or griddle to avoid any cold spots.
When cooking, start with the harder vegetables like carrots and cabbage, then add softer ones like zucchini and mushrooms later on. This timing ensures that everything will cook through evenly without any overcooked or undercooked parts.
It’s also essential to keep an eye on your veggies while they’re cooking, so they don’t burn. Use tongs or a spatula to toss your vegetables around frequently, spreading them out in a thin layer on the grill or griddle for even cooking.
Next, seasoning is key when it comes to creating exceptional flavor for your Teppanyaki BBQ Vegetables. Use ingredients such as mirin, dry sherry, light soy sauce, white wine vinegar, or sesame oil in moderation, as each adds a unique profile that enhances overall taste.
Finally, don’t shy away from experimenting with substitutions and different combinations of vegetables to achieve your desired taste. There’s no harm in trying new things like adding chicken or beef teppanyaki twist or throwing some homemade stir-fry sauce for more depth in flavor.
By following these tips, you can ensure that your Teppanyaki BBQ Vegetables come out perfectly cooked with outstanding flavors every time!
As a BBQ chef, I always try to make the cooking process as easy as possible for my assistants. However, I understand that there may be some questions regarding this recipe that I didn’t address in the previous sections. So, to help you out, here are some frequently asked questions about the Teppanyaki BBQ Vegetables Recipe. Read on to find some answers to your possible doubts and concerns!
What vegetables are on a teppanyaki grill?
When making vegetable teppanyaki, there are a variety of popular vegetables that are commonly used. These include zucchini, carrots, onions, bean sprouts, white cabbage, mushrooms, beans, and peppers. For those who want to switch it up, other options like eggplant and sweet potatoes can also be added to the mix.
How do you cut vegetables for teppanyaki?
Before anything else, let’s prepare the vegetables for our BBQ dish. First, let’s thinly slice the mushrooms. Next, grab an onion and peel it before thinly slicing it as well. Move on to the zucchini and cut it in half lengthwise. Once done, slice them crosswise into half-moons that are around ¼-inch thick. Lastly, take the carrots and give them a good scrub or peel. Trim the ends, then cut them on the diagonal into ¼-inch-thick slices. With all the vegetables prepared, we’re ready to move on to the next step of the recipe.
What food to cook on teppanyaki grill?
Grilling on a teppan is a versatile option for cooking a range of foods, from meat to veggies, okonomiyaki to yakisoba noodles. But it’s important to note the unique difference of using a teppan compared to a regular grill. The flat surface of the teppan allows the food to soak up all the natural juices and flavors, resulting in perfectly moist and well-seasoned dishes.
What do teppanyaki chefs cook on?
A flat, iron griddle is commonly used for cooking Teppanyaki cuisine.
: In conclusion, this Teppanyaki BBQ Vegetables recipe is a must-try for anyone looking to spice up their next BBQ party. With its unique blend of Japanese flavors and fresh vegetables, you’re sure to impress your guests and create a memorable experience.
Don’t be afraid to experiment with different substitutions and variations like adding chicken, beef, or even some Mediterranean herbs for an extra kick. With its versatile ingredients and easy-to-follow steps, this recipe is perfect for any level of chef.
So fire up the grill, grab your teppanyaki bbq, and give this recipe a try today. Trust me – it’ll become a favorite among your family and friends. And remember, the joy of grilling lies in connecting with others through delicious food, so share this recipe with those you love and enjoy a meal together that they’ll never forget!
Teppanyaki BBQ Vegetables Recipe
- 1 quarter white cabbage
- 2 carrots
- 1 zucchini
- 4 spring onions
- 1 small red capsicum
- 1 teaspoon sesame oil
- 2 teaspoons rice wine vinegar or 2 teaspoons white wine vinegar
- 1 tablespoon light soy sauce
- 2 teaspoons mirin or 2 teaspoons dry sherry
- Peel carrots.
- Remove outer layer of spring onion and ends.
- Deseed and destem capsicum.
- Remove ends of zucchini.
- Julienne all the vegetables.
- Wipe some vegetable oil over the griddle/bbq hotplate.
- Heat the griddle or the bbq hotplate to high.
- Stirfry vegetables for one minute.
- Add sauces.
- Stirfry for another two minutes.
- Taste and add more sauces as required.
YOUR OWN NOTE
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Shara @The Bird BBQ
Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.