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Please read my (https://www.justonecookbook.com/privacy-policy/) disclosure policy . Healthy and full of flavor, this dashi-infused Steamed Vegetables with Miso Sesame Sauce is the quickest way to get vegetables on your plates. Served with an umami-packed dipping sauce, you will want to eat another serving! (Steamed vegetables on donabe steamer along with dipping sauce.) How do you eat your vegetables every day? Do you eat it as a salad, stir fry, roasted or steamed, or try to avoid it altogether? Today’s recipe will convince you to eat more of them. You’ll learn how to steam vegetables correctly and whisk together the most delicious miso sesame sauce that makes everything taste even better. The prep requires little effort that you can steam the veggies while you’re working on other dishes. Sounds great for a weeknight meal, isn’t it? Let’s get started. (Steamed vegetables on donabe steamer along with dipping sauce.) How to Steam Vegetables Perfectly Every Time Steaming vegetables is one of the best ways to cook vegetables as steam cooking helps to preserve all the important nutrients and fiber of the vegetables. However, they can be easily overcooked. When the vegetables are over-cooked and mushy, they lose their texture and colors which can be unappetizing. How do we avoid that? I’m here to guide you on how to perfectly steam any vegetable in a few easy steps. 1. Steam vegetables in stages based on their texture Texturally speaking, we can group the vegetables into two types: tender vs hard. The harder and denser vegetables require a longer cooking time, while tender vegetables cook a lot faster, so it’s always important to cook them at stages. When you’re steaming vegetables, start with root vegetables such as sweet potato and carrot first, and after several minutes, you can add in tender vegetables like broccoli and zucchini into the basket. 2. Cut vegetables into uniform sizes Each vegetable, whether hard or tender, requires the same amount of time to steam. To achieve the perfect crisp-tender texture, you need to cut them into uniform sizes so they cook roughly at the same rate. One trick to shorten the overall steaming time is to cut the hard vegetables slightly smaller or thinner so that they cook faster. 3. Stop steaming slightly earlier I also like to take vegetables out of the steamer when they are still a little bit crunchy. The residual heat will cook the vegetables slightly more so you don’t have to steam the vegetables until completely done. By the time you sit at the table, they might be gone mushy. (Steamed vegetables on donabe steamer along with dipping sauce.) How Long to Steam Vegetables Here’s a quick guide on steaming times for vegetables. Asparagus: 5-8 minutes Broccoli: 3-5 minutes (florets) 7 minutes (stems) Cabbage: 3-5 minutes Carrots: 8-13 minutes Corn on cob (1-2 inches): 8-10 minutes Cauliflower: 3-5 minutes (florets), 7 minutes (stem) Gobo slices: 5-10 minutes Green beans: 4-6 minutes Kabocha: 10-15 minutes Potatoes: 10-15 minutes Spinach: 2-3 minutes Sweet potatoes: 10-15 minutes Zucchini: 5-8 minutes If you want to cook several kinds of vegetables in a batch, here’s an easier method that I follow: Leafy veggies: 2-3 minutes Mushrooms: 3-5 minutes “Fruit” vegetables (corn, cucumber, eggplant, pumpkin, zucchini, etc): 5-8 minutes Root vegetables: 8-10 minutes Potatoes and sweet potatoes: 10-15 minutes. I usually adjust the steaming time based on how I cut the vegetables (slices vs. peels – see my recipe for gobo and carrot) and how big/small I cut them. (Steamed vegetables ingredients on bamboo baskets.) Make Miso Sesame Sauce for Steamed Vegetables Steamed vegetables are absolutely wonderful on their own or with a very little seasoning. However, I do like to serve steamed vegetables with different Japanese-style dipping sauces once in a while, and one of our favorites is Miso Sesame Sauce . For this Steamed vegetable recipe, I partner with Hikari Miso® and used Hikari Miso® Organic Miso – White Miso. It is made of 100% USDA Certified Organic rice and soybeans and is additive-free. It has a light yellow color original to Shinshu-style miso. A high volume of rice koji produces a mild taste and smooth texture. If you’re interested to try it out, you can purchase Hikari Miso from a majority of Japanese/Asian grocery stores or on (https://amzn.to/2wkhE7V) Amazon . It is my favorite brand of miso paste. There is also a variety of miso, each with a different flavor you can use for various purposes. (Hikari Miso Organic Series) The nutty flavor and savoriness of the sauce go terrifically well with vegetables. The key is to lightly dip the steamed vegetables into the sauce, without overcoating them. You want to enjoy the natural sweetness of the vegetables and the sauce is to enhance the eating pleasure. (Steamed vegetables with dipping sauce.) Additional Tips to Make Perfectly Steamed Vegetables 1. Use a large pot with the lid It’s always better to use a bigger pot where steam can go around the vegetables. 2. Add 1-2 cups of water You’ll need at least 1 inch deep of water, just enough to steam the vegetables. You can use the leftover water for cooking. In fact, we use (https://www.justonecookbook.com/how-to-make-dashi-jiru/) dashi (Japanese soup stock) to create dashi-infused steam to cook the vegetables in this recipe. 3. Add vegetables after boiling It’s important to add the vegetables after the water is completely boiling. If you add the vegetables while the water has yet to boil, the newly created steam will turn back into water droplets when it touches cold vegetables. As a result, vegetables will get more watery. Therefore, add the vegetables when there is plenty of steam coming out from the steamer. 4. Keep on medium-high heat You want to make sure lots of steam is continuously being created, and your heat setting should be on medium-high. When you add the vegetables, the temperature will drop quickly, so keep the heat on high for 2-3 minutes first. 5. Use a bamboo skewer to check doneness Don’t rely on the cooking time so much. Even with the same vegetables, steaming time can be different based on how you cut the vegetables. The best way is to use a bamboo skewer and see if it goes through. (Steamed vegetables on donabe steamer along with dipping sauce.) How to Steam Vegetables without a Steamer The most common way to steam vegetables is by using a pot with a good fitting lid and a metal steamer basket. What if you don’t have a steamer? Don’t worry! You can still enjoy this steamed vegetable recipe without it. Here’s a fantastic hack I learned from a friend: (Steamed Vegetables with Miso Sesame Sauce | Easy Japanese Recipes at JustOneCookbook.com) Make three tennis-size balls with aluminum foil and place them on the bottom of your cast iron pot. (Steamed Vegetables with Miso Sesame Sauce | Easy Japanese Recipes at JustOneCookbook.com) Add 1-2 inches of water and place a ceramic plate on top of the tinfoil balls! (Steamed Vegetables with Miso Sesame Sauce | Easy Japanese Recipes at JustOneCookbook.com) This is not from my friend’s method, but if your lid is flat, cover it with a large kitchen towel so condensation won’t drop on the food and make it watery. My Donabe Steamer (Steamed Vegetables with Miso Sesame Sauce | Easy Japanese Recipes at JustOneCookbook.com) I purchased (https://toirokitchen.com/collections/donabe-and-iga-yaki-collection-from-iga-japan/products/mushi-nabe) this donabe steamer at Toiro Kitchen & Supply in Los Angeles. The owner Naomi-san has a beautiful (https://toirokitchen.com/) online shop where they ship worldwide. Steamed vegetables are great all year round, but it’s more fun to serve at a table with a portable stovetop, especially in fall and wintertime. Colorful, bright, and extremely nutritious, they are what good eating is about. And don’t forget to enjoy the vegetables with the lip-smacking miso sesame sauce! (Steamed vegetables on donabe steamer along with dipping sauce.) Wish to learn more about Japanese cooking? Sign up for ourfree (https://www.justonecookbook.com/subscribe/) newsletter to receive cooking tips & recipe updates! And stay in touch with me on (https://www.facebook.com/justonecookbook) Facebook , (https://www.pinterest.com/justonecookbook/) Pinterest , (https://www.youtube.com/user/justonecookbook?sub_confirmation=1) YouTube , and (https://www.instagram.com/justonecookbook/) Instagram . (Steamed vegetables on donabe steamer along with dipping sauce.) Steamed Vegetables with Miso Sesame Sauce (Mushi Nabe) 4.58 from 33 votes Healthy and full of flavor, this dashi-infused Steamed Vegetables with Miso Sesame Sauce is the quickest way to get vegetables on your plates. (https://www.justonecookbook.com/wprm_print/steamed-vegetables-with-miso-sesame-sauce-mushi-nabe) Print (https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F&media=https%3A%2F%2Fwww.justonecookbook.com%2Fwp-content%2Fuploads%2F2019%2F09%2FSteamed-Vegetables-with-Miso-Sesame-Sauce-2-I-1.jpg&description=Steamed+Vegetables+with+Miso+Sesame+Sauce+%28Mushi+Nabe%29&is_video=false) Pin Prep Time: 20minutes mins Cook Time: 10minutes mins Total Time: 30minutes mins Servings: 4 people (as side dish) Ingredients US Customary Metric 1x 2x 3x For the Miso Sesame Sauce ▢ 6 Tbsp (https://www.justonecookbook.com/sesame-seed/) toasted white sesame seeds ▢ 2 cloves garlic ▢ 1 tsp sugar ▢ 2 Tbsp (https://www.justonecookbook.com/miso/) miso ▢ 2 Tbsp (https://www.justonecookbook.com/soy-sauce/) soy sauce ▢ 2 Tbsp (https://www.justonecookbook.com/sesame-oil/) toasted sesame oil ▢ 4 Tbsp (https://www.justonecookbook.com/mirin/) mirin ▢ 2 Tbsp (https://www.justonecookbook.com/rice-vinegar/) rice vinegar (unseasoned) ▢ ¼ tsp (https://www.justonecookbook.com/diamond-crystal-kosher-salt/) Diamond Crystal kosher salt For Steaming ▢ 2 cups (https://www.justonecookbook.com/how-to-make-dashi-jiru/) dashi (Japanese soup stock) (use standard (https://www.justonecookbook.com/how-to-make-dashi/) Awase Dashi , (https://www.justonecookbook.com/dashi-packet/) dashi packet or (https://www.justonecookbook.com/dashi-powder/) powder , or (https://www.justonecookbook.com/vegan-shiitake-kombu-dashi/) Vegan Dashi ; or substitute water) For the Vegetables (customize as you like) ▢ 1 Japanese sweet potato (Satsumaimo) ▢ ½ (https://www.justonecookbook.com/gobo-burdock-root/) gobo (burdock root) ▢ ¼ (https://www.justonecookbook.com/kabocha/) kabocha squash ▢ 1 carrot ▢ 1 ear sweet corn ▢ 10 asparagus spears ▢ 1 head broccoli ▢ 1 head cauliflower ▢ 5 leaves (https://www.justonecookbook.com/napa-cabbage/) napa cabbage ▢ 10 cherry tomatoes Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click (https://www.justonecookbook.com/ingredient-substitution-for-japanese-cooking/) here . Cook Mode Prevent your screen from going dark Instructions To Prepare the Miso Sesame Sauce Gather all the ingredients for the Miso Sesame Sauce. (Steamed Vegetables Ingredients 1) Grind 6 Tbsp toasted white sesame seeds with a pestle and mortar. (Steamed Vegetables 1) Crush 2 cloves garlic . Add 1 tsp sugar and 2 Tbsp miso and combine well. (Steamed Vegetables 2) Add 2 Tbsp soy sauce , 2 Tbsp toasted sesame oil , 4 Tbsp mirin , and 2 Tbsp rice vinegar (unseasoned) . Mix well. (Steamed Vegetables 3) Check the taste and add kosher salt, if necessary. I added ¼ tsp Diamond Crystal kosher salt . (Steamed Vegetables 4) To Prepare the Vegetables Prepare all the ingredients. Make 2 cups dashi (Japanese soup stock) ; otherwise, use water instead. (Steamed Vegetables Ingredients 2) Cut 1 Japanese sweet potato (Satsumaimo) into ¼-inch (6-mm) slices (uniform, smaller pieces will cook faster than larger pieces). Soak in water to remove the starch. Drain and set aside. (Steamed Vegetables 5) Wash ½ gobo (burdock root) really well and peel it thinly with a peeler. Soak in water immediately to keep it from changing color; after a few minutes, change the water once and soak again. Drain and set aside. (Steamed Vegetables 6) Discard the seeds from ¼ kabocha squash and slice thinly. (Steamed Vegetables 7) You can either cut 1 carrot into ¼-inch (6-mm) slices or use a peeler to peel the carrot. (Steamed Vegetables 8) Cut 1 ear sweet corn into pieces 1 inch (2.5 cm) thick. (Steamed Vegetables 9) Hold each of the 10 asparagus spears and snap and discard the shorter bottom end. Cut the asparagus in half lengthwise. (Steamed Vegetables 10) Cut 1 head broccoli and 1 head cauliflower into florets. (Steamed Vegetables 11) Cut 5 leaves napa cabbage into bite-size pieces. (Steamed Vegetables 12) To Steam Pour the dashi in your steamer pot, cover the lid, and bring it to boil on medium-high heat. Make sure you have at least 1–2 inches of dashi or water in your steamer or pot. Insert the steamer basket. Check that the surface of the dashi (or water) is not touching the basket. If it is, then remove some of the liquid. (Steamed Vegetables 13) When steam is coming out from the pot strongly, reduce the heat to medium and place in the steamer basket the hard vegetables, such as the sweet potatoes and root vegetables. I also added kabocha squash and corn here as the rest of ingredients are fairly fast to cook. Cover the pot and set timer for 5 minutes. (Steamed Vegetables 14) Then, add the “flowering” vegetables such as asparagus, broccoli, and cauliflower. Add the bottom part of the napa cabbage at this time. I also added the carrot ribbons here. Set the timer for 3 minutes. (Steamed Vegetables 15) Lastly, add the leafy part of the napa cabbage and 10 cherry tomatoes . Cook for 2 more minutes. (Steamed Vegetables 16) Insert a bamboo skewer to check the doneness of the denser vegetables. If it goes through, it’s ready to eat! Stop the steaming when the vegetables are still a bit crunchy since the residual heat will continue to cook the vegetables. (Steamed Vegetables 17) Serve the steamed vegetables with Miso Sesame Sauce and enjoy! During the meal, you can continue to steam the vegetables. Keep an eye on the dashi/water inside the pot. Make sure you are not running out of dashi/water. If it’s too little, add more dashi/water. (Steamed Vegetables 18) Nutrition Calories: 327 kcal · Carbohydrates: 48 g · Protein: 13 g · Fat: 11 g · Saturated Fat: 2 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Sodium: 560 mg · Potassium: 1541 mg · Fiber: 12 g · Sugar: 15 g · Vitamin A: 12488 IU · Vitamin C: 200 mg · Calcium: 293 mg · Iron: 5 mg Author: Namiko Hirasawa Chen Course: Appetizer, Main Course, Side Dish Cuisine: Japanese Keyword: miso, sesame seed, steamed vegetables ©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy (https://staging.justonecookbook.com/content-permissions/) here . Did you make this recipe? If you made this recipe, snap a pic and hashtag it (https://www.instagram.com/explore/tags/justonecookbook) #justonecookbook ! 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(0) (1) (2) (3) (4) (5) () (Name*) () Name* () (Email*) Email* () (Website) Website (comment) (Post Comment) (0_0) Label Rate This Recipe! Rate This Recipe! (0) (1) (2) (3) (4) (5) () (Name*) () Name* () (Email*) Email* () (Website) Website (comment) (Post Comment) (wpdiscuzuniqueid) (20) 20 Comments Inline Feedbacks View all comments (Comment search...) (Content) (Author) (E-mail) (Custom Fields) (All) Yannic (https://twitter.com/intent/tweet?text=Hi! I’m gonna try this tomorrow, can I use the... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F%23comment-509730) (Share On Twitter) (May 08, 2024 9:32 am) 5 months ago Hi! I’m gonna try this tomorrow, can I use the remaining dashi after steaming the veggies with it? (0) 0 Reply Naomi (JOC Community Manager) Admin (https://twitter.com/intent/tweet?text=Hi, Yannic! Thank you for trying Nami’s ... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F%23comment-509736) (Share On Twitter) Reply to Yannic (May 08, 2024 11:30 pm) 5 months ago Hi, Yannic! Thank you for trying Nami’s recipe.Yes, however, it depends on the veggies you use; the flavor and taste will differ, so please taste it first before using the remainder of the dashi. We hope this helps! (1) 1 Reply Yannic (https://twitter.com/intent/tweet?text=Awesome, thanks for the quick response! &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F%23comment-509741) (Share On Twitter) Reply to Naomi (JOC Community Manager) (May 09, 2024 7:49 am) 5 months ago Awesome, thanks for the quick response! (1) 1 Reply Naomi (JOC Community Manager) Admin (https://twitter.com/intent/tweet?text=My pleasure!😃 &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F%23comment-509747) (Share On Twitter) Reply to Yannic (May 09, 2024 10:33 pm) 5 months ago My pleasure!😃 (0) 0 Reply Beth (https://twitter.com/intent/tweet?text=This is great. I made different veggies becaus... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F%23comment-507797) (Share On Twitter) (Feb 14, 2024 12:25 pm) 7 months ago This is great. I made different veggies because I’m on a 90% cruciferous diet (cabbage, spinach, broccoli, broccoil stems, cauliflower) and added some thin carrots, red onion, and mushroom. The sauce was delicious–even without the sesame oil, which is also a no-no for me. Also, I used a tsp of date syrup instead of the sugar. When I have the opportunity I’ll make it with the sweet potatoes as well. So very good. Thanks a million.(5 stars) (0) 0 Reply Naomi (JOC Community Manager) Admin (https://twitter.com/intent/tweet?text=Hi Beth! We are so happy to hear you enjoyed N... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F%23comment-507849) (Share On Twitter) Reply to Beth (Feb 16, 2024 4:02 am) 7 months ago Hi Beth! We are so happy to hear you enjoyed Nami’s recipe!Thank you so much for sharing your experience with us.Happy Cooking! (0) 0 Reply Soo (https://twitter.com/intent/tweet?text=Will steaming with stock instead of water make... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F%23comment-496667) (Share On Twitter) (Aug 11, 2023 12:52 am) 1 year ago Will steaming with stock instead of water make a difference to the taste of the veg? (0) 0 Reply Naomi (JOC Community Manager) Admin (https://twitter.com/intent/tweet?text=Hi Soo, Thank you so much for reading NamiR... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F%23comment-496688) (Share On Twitter) Reply to Soo (Aug 11, 2023 5:17 am) 1 year ago Hi Soo, Thank you so much for reading Nami’s post and trying her recipe.The flavor from stock would taste in the veggie, and you may notice the difference. But water would work too.We hope this helps! (0) 0 Reply Tanuja (https://twitter.com/intent/tweet?text=What should be the texture of the sesame seeds... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F%23comment-426798) (Share On Twitter) (Apr 21, 2021 5:19 pm) 3 years ago What should be the texture of the sesame seeds once ground? I only have a coffee grinder so not sure if they should be powder form or more like a paste (0) 0 Reply Naomi (JOC Community Manager) Admin (https://twitter.com/intent/tweet?text=Hi Tanuja, The sesame seed can ground up to Po... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F%23comment-426877) (Share On Twitter) Reply to Tanuja (Apr 23, 2021 4:39 pm) 3 years ago Hi Tanuja, The sesame seed can ground up to Powderly or leave some texture if you prefer.We hope this helps! (0) 0 Reply Tanuja (https://twitter.com/intent/tweet?text=Thank you, Naomi! Sorry one more question R... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F%23comment-426916) (Share On Twitter) Reply to Naomi (JOC Community Manager) (Apr 24, 2021 3:52 pm) 3 years ago Thank you, Naomi! Sorry one more question – is there anything I can use to substitute the mirin? (0) 0 Reply Naomi (JOC Community Manager) Admin (https://twitter.com/intent/tweet?text=Hi Tanuja! You are welcome! To substitute the ... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F%23comment-426956) (Share On Twitter) Reply to Tanuja (Apr 25, 2021 12:52 pm) 3 years ago Hi Tanuja! You are welcome!To substitute the Mirin, you can use sake/water + sugar.The ratio of sake/water and sugar should be 3 to 1. For example, for 1 Tbsp (or=3 tsp) sake/water, mix with 1 tsp of granulated sugar. Another alternative is to mix chicken broth with sugar. We hope this helps! (0) 0 Reply Tanuja (https://twitter.com/intent/tweet?text=Could I use your sake/water + sugar substitute... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F%23comment-426769) (Share On Twitter) (Apr 20, 2021 9:03 pm) 3 years ago Could I use your sake/water + sugar substitute instead of the mirin for this? Love all your recipes so far! (0) 0 Reply Naomi (JOC Community Manager) Admin (https://twitter.com/intent/tweet?text=Hi Tanuja! Yes, you can use sake/water + sugar... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F%23comment-426876) (Share On Twitter) Reply to Tanuja (Apr 23, 2021 4:35 pm) 3 years ago Hi Tanuja! Yes, you can use sake/water + sugar instead of mirin.The ratio of sake/water and sugar should be 3 to 1. For example, for 1 Tbsp (or=3 tsp) sake/water, mix with 1 tsp of granulated sugar. Another alternative is to mix chicken broth with sugar. We hope this helps! (0) 0 Reply Sarah (https://twitter.com/intent/tweet?text=Hi Nami! This looks like such a simple yet de... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F%23comment-383410) (Share On Twitter) (Aug 26, 2020 8:14 pm) 4 years ago Hi Nami! This looks like such a simple yet delicious meal! Sometimes simplicity is the best way to enjoy food’s natural flavors 🙂 Are you using the medium or large mushi nabe? I’m thinking about getting one! Sarah (0) 0 Reply Namiko Hirasawa Chen Author (https://twitter.com/intent/tweet?text=Hi Sarah! Yeah, it’s easy and simple, an... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F%23comment-383754) (Share On Twitter) Reply to Sarah (Aug 28, 2020 4:30 pm) 4 years ago Hi Sarah! Yeah, it’s easy and simple, and as you said, when ingredients are good, it tastes amazing as it is! This mushi nabe is… I think medium?? (0) 0 Reply Virginia (https://twitter.com/intent/tweet?text=We love this sauce, and the tips on steaming t... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F%23comment-345404) (Share On Twitter) (Jul 25, 2019 12:45 pm) 5 years ago We love this sauce, and the tips on steaming the veggies are so useful (even though I’ve been steaming veggies for decades)! I’m wondering whether you think it would work to use a tablespoon or two of tahini instead of pulverizing the sesame seeds? We don’t have a suribachi, and I can’t get a good paste from the sesame seeds with our smooth mortar and pestle. I would appreciate any thoughts you might have on this. Thank you!(5 stars) (0) 0 Reply Namiko Hirasawa Chen Author (https://twitter.com/intent/tweet?text=Hi Virginia! Thank you for your kind words. We... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F%23comment-346955) (Share On Twitter) Reply to Virginia (Aug 02, 2019 7:44 am) 5 years ago Hi Virginia! Thank you for your kind words. Well, you “can”. But the tahini paste is different from when you grind your sesame seeds (see the right image of Step 2). The taste is slightly different too, but if you want to substitute, that’s the closest thing. The texture of ground sesame seeds is nice in the sauce too. You can put the sesame seeds in the bag and use a rolling pin to roll or pound too. I would say tahini and ground sesame seeds are kind of different, although they are both made from sesame seeds… So I would not substitute. 🙂 (0) 0 Reply Lion (https://twitter.com/intent/tweet?text=Nami, this is delicious. I am starting to thin... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F%23comment-323322) (Share On Twitter) (Jan 08, 2019 12:02 am) 5 years ago Nami, this is delicious. I am starting to think maybe this is a recipe where I can use the dashi pouches I bought on clearance at the Asian grocery store, since the dashi flavor steamed into the veggies is subtle. I spent too much time making real ichiban and niban dashi today. Lol. I really love this dish as a way to eat many veggies and to make them easily and quickly, especially since these will stay good in the fridge for several days and can go with basically any meal. I had to try it with all of the veggies this time to find out which ones I really like the most. The sweet potato was probably my favorite because the sweetness pairs well with the salty sauce, but I LOVED all of the veggies (except the cauliflower, which I just liked, haha). I accidentally threw away the leftover gobo from New Year’s so I didn’t get to use it in this. D: But I had some snow peas and threw those in for the last couple minutes and they were great!(5 stars) (0) 0 Reply Namiko Hirasawa Chen Author (https://twitter.com/intent/tweet?text=Hi Lion! I’m so happy to hear you enjoy... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fsteamed-vegetables-with-miso-sesame-sauce%2F%23comment-323467) (Share On Twitter) Reply to Lion (Jan 08, 2019 4:18 pm) 5 years ago Hi Lion! I’m so happy to hear you enjoyed this recipe! We love this dish a lot, especially fall/winter time as I just keep the donabe in the middle to cook the veggies while we eat the other food. 🙂 Yeah, dashi pouch is perfect for this – since the dashi is not direct taste (like in soup), it’s just the steam if you don’t use the leftover dashi – you will need to keep adding water if you steam a lot of food. My favorite is also satsumaimo too. I take up 1/3 of space for MY satsumaimo. LOL. Gobo is delicious, as it goes well with sesame seed/miso sauce. Thank you for trying this recipe! (0) 0 Reply (https://www.justonecookbook.com/about/) (Namiko Chen of Just One Cookbook) Meet The Author Namiko Chen I’m Nami, a Japanese home cook based in San Francisco. Have fun exploring the 1000+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. 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