Here is my Asian Steamed Vegetables With Sesame Sauce recipe, a delightful and healthy dish that brings together a medley of fresh Asian vegetables, all perfectly steamed and served with a homemade sesame sauce crafted from real, natural ingredients! If you’re looking for a simple yet flavorful way to enjoy your veggies, this recipe is a must-try. It’s easy to make, bursting with authentic Asian flavors, and a wholesome addition to any meal!
Table of Contents
Why I Love This Recipe
As a devoted cook of healthy meals, I have a deep appreciation for my Asian Steamed Vegetables With Sesame Sauce recipe! It’s the definition of simplicity and flavor, offering a delightful way to prepare a diverse selection of Asian-style vegetables. These veggies, each with its unique texture and taste, come together where they’re gently steamed to perfection!
What truly elevates this dish is the homemade Sesame Sauce I crafted – where a blend of real, natural ingredients like ground toasted sesame seeds, Japanese miso, soy sauce, and a hint of garlic are all mixed into this sauce. The result? Tender, juicy vegetables bathed in a nutty, savory, umami-packed sauce with a delightful touch of sweetness. Whether you’re in search of a vegan-friendly side dish or a hassle-free way to savor the goodness of real, simple ingredients, this recipe is an absolute must-try!
Ingredients
Ingredients
- Vegetables – your preferred vegetables to steam.
- Toasted Sesame Seeds – Sesame Seeds that has been toasted, used as the base of the sauce.
- Garlic – grated using a hand grater.
- Miso – awase brown Miso works best.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine.
- Rice Vinegar – Rice Vinegar distilled from rice used in Asian cuisine. Can sub with distilled white vinegar.
- Salt – sea salt preferred.
- Sweetener – use your preferred sweetener.
🥢 Miso Note
You have three options for miso paste: White Miso, with its mild, sweet, nutty, and savory notes; Red Miso, known for its robust and salty flavor; and Brown Miso, also called awase miso, which strikes a balanced profile between salty, sweet, and umami richness. Brown Miso is the best choice for this sesame sauce.
Essential Kitchen Equipment
Directions
Step 1 Begin by grinding down toasted sesame seeds until they achieve a paste-like, floury texture.
🌰 Sesame Seed Pro Tip
You can also use a Food Processor to grind the sesame seeds, although it won’t be as effective as using a mortar and pestle, it will be much easier.
Step 2 Then, combine this sesame paste with grated garlic, miso, toasted sesame oil, soy sauce, rice vinegar, boiled Japanese sake, a touch of sweetness, and a pinch of salt.
🍶 Japanese Sake Note
To burn off the alcohol content in the Japanese sake, simply place in a skillet and Boil for 30-45 Seconds before incorporating it into the sesame sauce.
Step 3 Next, steam your choice of vegetables to your preferred level of tenderness and serve with dipping sauce.
Pairing Recommendations
This steamed vegetables recipe pairs exceptionally well with Japanese-style dishes. Consider serving it alongside Japanese Pork Stir Fry or Japanese Chicken Curry for a delicious meal. For a seafood option, my Miso Butter Salmon is highly recommended! If you’re in the mood for soup, try Japanese Chicken Soup or Japanese Meatball Soup to complete your dining experience.
Frequently Asked Questions
How long should I steam the vegetables for the best results?
The steaming time will depend on the type of vegetables you're using. As a general guideline, root vegetables typically require 9 minutes of steaming, hard green vegetables take about 6 minutes, and leafy vegetables only need 3 minutes of steaming to achieve the best results.
What other steamed vegetables well with the sesame sauce?
It's mostly a matter of personal preference, but here are some ideas to consider: corn, carrots, cauliflower, zucchini, green beans, bell peppers, cabbage, and sugar snap peas. These vegetables complement the sesame sauce nicely and add a delightful mix of flavors and textures to your dish.
Can I make the sesame sauce in advance?
Absolutely, you can prepare the sesame sauce in advance, and it holds very well in the fridge when stored properly.
Can I make this as a main dish instead of a side dish?
Yes, you can certainly enjoy this recipe as a main dish if you prefer. It's versatile and delicious enough to be the star of your meal.
Storage Tips
Store the leftovers separately in airtight containers. The steamed vegetables will stay good for 3-5 days in the fridge, while the sesame sauce can be kept for 10-14 days when stored properly.
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Watch How To Make It
Asian Steamed Vegetables With Sesame Sauce
Ingredients
Vegetables
- 6 Spears Asparagus
- 4 Florets Broccoli
- 4 Inch Burdock Root gobo
- 1 Whole Baby Bok Choy
- 4 Whole Cherry Tomatoes
- 1 Cup Spinach Leaves
Sauce
- 3 tbsp Toasted Sesame Seed
- 1 Cloves Garlic
- 1 tbsp Miso
- 1 tbsp Soy Sauce
- 1 tbsp Toasted Sesame Oil
- 2 tbsp Japanese Sake can substitute with dry sherry wine or Chinese cooking wine
- 2 tsp Rice Vinegar can sub with distilled white vinegar
- 1/8 tsp Salt
- 1 tbsp Sweetener your preferred sweetener
Instructions
- Gather all the ingredients.
- Use a mortar and pestle to grind down the toasted sesame seeds until flour like texture is achieved.
- Grind down garlic or use a garlic press and set aside.
- In small mixing bowl, combine ground sesame seeds, ground garlic, miso, toasted sesame oil, soy sauce, rice vinegar, boiled Japanese sake, sweetener and a pinch of salt. Transfer to serving bowl.
- In a pot, add enough water to fill ~1/2 inch from the bottom. Bring water to a boil and place steaming rack inside.
- Once water is boiling, steam vegetables as follows: root vegetable 9 minutes, hard green vegetables 6 minutes, soft leafy vegetables 3 minutes.
- Plate all veggies and serve with side dipping sauce.
Nutrition
*Values Based Per Serving
Why do you need to heat up the sake? What if you don’t? When making large batch can you mix altogether & put in the fridge? How abt storing in freezer? How long can it last in the fridge & freezer?
Hi! We heat the sake to burn off the alcohol. You can omit this step if you don’t mind some alcohol on your sauce, but it will leave a very slight bitter taste. I’ve never stored this sauce in the freezer, but in the fridge in an airtight container, it should last 7-10 days without issues.