Vegan Hibachi Recipe (Japanese Fried Rice)

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Vegan hibachi meal with fried rice, sautéed vegetables, teriyaki tofu, and, of course, yum yum sauce made at home! It tastes exactly like your classic Japanese restaurant dish, but without the meat!

Hibachi: What is it?

Hibachi is a traditional Japanese cooking technique that requires heating a stovetop with a heatproof spherical pot/container called a ‘Hibachi,’ which literally translates to ‘fire bowl.’

It’s typically linked with Japanese Teppanyaki establishments, where food is cooked on a super-hot, big iron hot plate instead of frying pans, pots, or woks, generally, table-side for visitors to see.

Sadly, Teppanyaki restaurants aren’t always vegan-friendly.  It’s also not simple to imitate their cooking techniques at home (unless you have a large iron hot plate, in which case, keep going!).

Fortunately, you can enjoy superb restaurant-quality Hibachi-style Japanese fried rice at home, using only a few simple kitchen utensils. It’s also better for you than takeout (double yeah!)

Tips to Make the Best Vegan Hibachi

vegan hibachi recipe

  • Prepare the rice the evening before or the morning of since it will need to be chilled. When you use cold rice, it becomes drier and less starchy, with a firmer consistency.
  • To enable the flavors to emerge, make the yum yum sauce the night beforehand or the morning of. You’ll also need some roasted garlic butter, so make it ahead of time as well.
  • Compress the tofu to remove excess water, cover it in a clean towel, and store it in the refrigerator for at least one day.
  • If you’re using a large enough skillet or griddle, cook the fried rice in two batches. Working with a lesser quantity of rice can keep it from becoming mushy. It’s well worth the additional seven minutes!
  • Add additional plant-based scramble to make a more typical fried rice. The Just folded egg is perfect – it is the one I use. All you must do is cook the rice according to the package directions, then chop it into small bits prior to putting it in it the rice. I’d advise using two folded eggs and an additional tablespoon of soy sauce if you do this.

See Also: Vegan Taiyaki Recipe (Japanese Fish Waffle)

List of Ingredients

Preparing the Roasted Garlic Butter

  • ¼ teaspoon Ground Ginger
  • 1 Bulb Garlic
  • ½ cup Vegan Butter

The Yum Yum Sauce

  • 1 tsp Paprika
  • 1 tsp Sugar
  • 1 tsp Garlic Powder
  • 2 tsp Tomato Paste
  • 2 tsp Rice Wine Vinegar
  • 1 cup Vegan Mayo

The Vegetables

  • 1 tsp Sesame Oil
  • 1 tbsp Soy Sauce
  • 1 cup White Onion Sliced
  • 2 cups Broccoli Florets
  • 1 Zucchini Sliced
  • 8 Ounces Mushrooms Quartered


The Fried Rice

vegan hibachi recipe

  • 1 tbsp Avocado Oil
  • 2 tbsp Vegan-Friendly Sake
  • 3 tbsp Soy Sauce
  • ¼ cup White Onion Diced
  • 1 cup Frozen Peas & Carrots
  • 4 cups Cooked White Rice Chilled

The Teriyaki Tofu

  • 1 tbsp Avocado Oil
  • 1 tbsp Soy Sauce
  • 1 tbsp Cornstarch
  • ¼ cup Teriyaki Sauce
  • 1 Block Extra-Firm Tofu


Rice with Roasted Garlic Butter (Make the Evening Before)

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Arrange the whole garlic head on a small baking sheet. Preheat the oven to 350°F and roast for half an hour. While the garlic is roasting, prepare the rice per the package directions, chill, and store in the refrigerator until ready to use. (I started with 12 cups dry rice and cooked it with three cups water and one tablespoon vegan butter, yielding around 4 cups cooked rice.)
  3. Extract the roasted garlic cloves from the peel and mash with a fork after the garlic has cooled enough to handle. Combine the butter and powdered ginger in a mixing bowl. To blend, whisk everything together thoroughly. Keep refrigerated until ready to use.

See Also: Vegan Takoyaki Recipe

The Yum Yum Sauce – Get Ready the Evening Prior

Combine all of the ingredients, plus 1 tbsp and melted butter, with roasted garlic. Stir everything together and put it in the fridge to let the flavors meld.

The Teriyaki Tofu – Compress the Evening Before

  1. While the garlic is roasting, compress the tofu to expel extra water for at least half an hour. Then, wrap in a clean towel and keep refrigerated until ready to use.
  2. Chop the tofu into cubes the day before. Stir in the soy sauce. Toss in the cornstarch to cover. In a griddle over medium-high heat, heat the oil and add the tofu. Cook for 12-15 minutes, turning every so often to ensure even browning. Throw in the teriyaki sauce, stir well, and heat for another minute to thicken and caramelize the sauce.

I Strongly Advise Splitting Quantities in Half and Preparing in Two Batches When Making Fried Rice

In a big pan or wok, heat one tablespoon of avocado oil over high heat. Add the onion and frozen veggies once the pan is heated and simmer for 1 minute. Cook for 4 minutes with the rice and four tablespoons of roasted garlic butter. Sauté for another two min after adding the soy sauce and sake—salt and pepper to taste. To keep the fried rice warm, pack it tightly into bowls.

See Also: Vegan Purin Recipe (Japanese pudding recipe)

Sautéing Vegetables

In a large pan, warm sesame oil over medium-high heat. Sauté for 6-8 minutes, or until the broccoli is soft and the liquid has gone, adding the vegetables, soy sauce, and two tablespoons roasted garlic butter—salt and pepper to taste.

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Vegan Hibachi Recipe

Wrapping UP

So let me know in the comments section how this vegan hibachi recipe turned out for you.

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1 year ago

Did you mean 12 oz. dry rice, not 12 cups??