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Steamed Vegetables (Basic Steaming)

When I first tried simple vegetables steamed in Mushi Nabe, I was so surprised how pure and delicious they tasted. Mushi Nabe cooks vegetables fast and really brings out their natural flavors well. All I need to do is just get the seasonal high quality vegetables I like and steam in Mushi Nabe. Try those vegetable simply with a quick dipping sauce of some sea salt and extra virgin olive oil, or your choice of dipping sauce.


Donabe steamer, Mushi Nabe (large)


3 - 4 as an appetizer


  • Satsuma-imo (Japanese sweet potato), cut into 1/4" (6 mm)-thick 
  • Cauliflower, cut into large bite-size florets
  • Small carrots
  • Broccolini, cut thick stems into about 1/4" (6 mm) slices
  • Cherry tomatoes
Or your choice of ingredients to steam, such as potatoes, asparagus, zucchini, kabocha, green beans, mushrooms, etc.


    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, first, arrange the satsuma-imo and cook for 4 - 5 minutes, then add the cauliflower and carrots to cook for additional 2-3 minutes. Finally, add the broccolini and cherry tomatoes and cook for 2 more 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, 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, shio-koji, 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.

    Once the water starts boiling, Mushi Nabe is ready.

    The vegetables develops natural sweet flavor while retaining good texture. Different ingredients are cut into appropriate sizes. 

    All the vegetables are ready. Enjoy simply with olive oil and salt or your choice of dipping sauce.

    • 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 ml1
    • 1 inch (1") = 2.5 cm
    • 1 ounce (1 oz) = 30 ml