Benihana Style Teppanyaki Vegetables
This recipe is an attempt to replicate the side vegetables you get at teppanyaki restaurants like Benihana of Tokyo and Kobe Steakhouse. Creating your own onion volcano is up to you.
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Ingredients
- 2 zucchini
- 1 large or two medium carrots
- 1 large yellow onion, slivered
- 4 ounces mushrooms, sliced
- 1 tablespoon Roasted Garlic Compound Butter
- Olive oil as needed
Steps
- Cut the carrots and zucchini into 2-inch long sticks about ½-inch wide.
- Parboil the carrots in salted water until fork tender. Drain and shock with cold water twice to prevent further cooking.
- Get a cast iron skillet or wok hot and cover the bottom with oil.
- When the oil is shimmering, add the onions and zucchini and stir fry until the zucchini is tender and everything has some nice golden-brown color.
- Add the carrots, mushrooms, and butter.
- Stir fry until the water from the mushrooms has evaporated and everything is heated through.
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Recipe Tags
Vegetable
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