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Steamed Vegetables (Basic Steaming)

Try with your choice of seasonal vegetables

Equipment

Donabe steamer, "Mushi Nabe" (large)

Servings

3-4 as an appetizer

Ingredients

Rainbow selection
  • 1 small orange bell pepper, cut into strips
  • 1 small yellow bell pepper, cut into strips
  • 5 oz (150 g) purple cauliflower florets, cut into large bite-size pieces
  • 5 oz (150 g) cherry tomatoes
  • 5 oz (150 g) asparagus tips
  • 5 oz (150 g) wakame seaweed (rehydrated, if using dried kind), cut into bite-size pieces

or your choice of ingredients to steam.

Procedure

Basic steaming procedure
  1. To get "Mushi Nabe" ready, pour water in "Mushi Nabe" up to about 70% full.
  2. Set a steam grate and cover with lid.  Bring water to a boil over upper medium-high heat.
  3. To steam, arrange the ingredients on the steam grate and cover again. Cook over medium-high heat until everything is cooked through. (For above vegetables, cook the bell peppers and cauliflower for 3-4 minutes first, then add the remaining to cook for additional 2-3 minutes.)
  4. Serve immediately with your choice of dipping sauce.
Approximate cooking time
  • Cherry tomatoes, asparagus, broccoli florets, okra, shiitake mushrooms…about 2-3 minutes.
  • Kabocha, satsuma-imo (Japanese sweet potato), and various root vegetables (cut into 1/4-inch thickness)…about 5-7 minutes.
Suggested condiments and sauces

Olive oil with sea salt, flavored salt, or anchovy are quick dipping sauce and complement the natural vegetable flavors so well. Other suggestions include sesame sauce, ponzu, aioli, etc. Check out some of our sauces and condiments recipe page for more ideas.

Set a steam grate and boil the water in "Mushi Nabe" first.

The vegetables develops natural sweet flavor while retaining good texture. Different ingredients are cut into appropriate sizes so that it will take the same amount of time to cook.


Here's an heartier selection of kabu (Japanese turnip), satsuma-imo (Japanese sweet potato), lotus root, kabocha, and brussel sprouts.

  • Be careful with the hot steam at all times.
  • The cooking time varies depending on the type and size of ingredients.
  • Make sure not to clog all the holes with ingredients. You want to leave enough space for the steam to go through the grate. Add more water to the donabe if the water level becomes too low.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml