Vegetables Commonly Used in Hibachi
Hibachi is a style of Japanese cuisine that uses a Grill to cook small portions of food at a time. As such, many different types of vegetables can be used. Here is a list of common vegetables used in Hibachi.
Carrots
Carrots are a classic root vegetable in hibachi. They are high in Vitamin A, Vitamin C, and Vitamin K. They can be added either cubed or sliced, and added towards the beginning of the cooking process.
Bell Peppers
Bell peppers are a sweet vegetable that can add quite a bit of flavor to hibachi. They should be cut into thin strips, and can be added to the grill at any point during the cooking process.
Onions
Onions, although not as sweet as bell peppers, add a lot of flavor to hibachi. They are a member of the allium family and are low in calories, but high in nutrients. Onions should be cut into thin slices and added to the Grill towards the beginning.
Mushrooms
Mushrooms are an edible fungi and can add texture, as well as nutrition, to hibachi dishes. They should be cut into slices and added in the middle of the cooking process.
Zucchini
Zucchini is a summer squash that adds crunch and color to hibachi dishes. It should be cut into thin slices and added towards the end of the cooking process.
Firm Tofu
Firm tofu is a vegan-friendly protein that can be added to hibachi dishes. It should be cut into small cubes and added towards the end of the cooking process.
Snow Peas
Snow peas are a sweet and crunchy vegetable that can be added to hibachi dishes. They should be cut into thin slices and added towards the end of the cooking process.
Broccoli
Broccoli is a member of the cruciferous vegetable family and is a great source of many vitamins and minerals. It should be cut into small florets and added towards the middle of the cooking process.
Summary
In conclusion, many different types of vegetables can be used in hibachi dishes. Some of the most common are carrots, bell peppers, onions, mushrooms, zucchini, firm tofu, snow peas, and broccoli. Each vegetable should be cut according to its function in the dish (cubes, slices, florets, etc) and added to the grill at the appropriate time.
