Teppanyaki Vegetables in Teriyaki Glaze

Steps

1. Step 1

   Make the teriyaki: in a small bowl, stir together the soy sauce, mirin, brown sugar, grated ginger and grated garlic. In a second small bowl, stir the cornstarch into the water until smooth and set both aside.

   5 min

   • 1/4 cup soy sauce
   • 2 tbsp mirin
   • 1 tbsp brown sugar
   • 1 tsp fresh ginger
   • 1 clove garlic
   • 1 tsp cornstarch
   • 1 tbsp water
2. Step 2

   Cut all the vegetables and keep them in separate piles: broccoli into small florets, zucchini into 1/2-inch half-moons, onion into 1-inch wedges with the layers separated, mushrooms halved. Have everything next to the stove before you start cooking, since the cooking goes fast.

   10 min

   • 1 lb broccoli
   • 2 medium zucchini
   • 1 large yellow onion
   • 8 oz cremini mushrooms
3. Step 3

   Heat a large skillet or griddle (12-inch, cast iron or stainless) over medium-high heat until hot, about 2 minutes. Add 1 tablespoon of the neutral oil, then the broccoli and onion. Spread them out and let them sit undisturbed for 2 minutes to catch some color, then stir and cook 2 minutes more. Season with a little salt and pepper.

   6 min

   • 1 lb broccoli
   • 1 large yellow onion
   • 1 tbsp neutral oil, such as canola
   • salt
   • black pepper
4. Step 4

   Push the vegetables to one side, add the remaining 1 tablespoon neutral oil and the mushrooms in the clear space. Cook without stirring for 2 minutes until browned, then add the zucchini and cook everything together, stirring now and then, until the zucchini is just tender and browned at the edges, 3 to 4 minutes.

   6 min

   • 2 medium zucchini
   • 8 oz cremini mushrooms
   • 1 tbsp neutral oil, such as canola
5. Step 5

   Stir the cornstarch slurry into the soy sauce mixture, then pour it over the vegetables. Toss constantly for 1 to 2 minutes, until the sauce thickens and coats everything in a shiny glaze. Turn off the heat, drizzle over the sesame oil and toss once more.

   2 min

   • 1/4 cup soy sauce
   • 1 tsp cornstarch
   • 1 tbsp toasted sesame oil
6. Step 6

   Pile onto a platter and scatter the sesame seeds and sliced scallions over the top. Serve right away, while the edges are still crisp.

   • 1 tbsp toasted sesame seeds
   • 2 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026