Asian Steamed Vegetables With Sesame Sauce

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!

Various steamed vegetables on a plate.

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!



  • Vegetables – your preferred vegetables to steam.
  • Toasted Sesame SeedsSesame Seeds that has been toastedused 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 VinegarRice Vinegar distilled from rice used in Asian cuisine. Can sub with distilled white vinegar.
  • Salt – sea salt preferred.
  • Sweetener – use your preferred sweetener. 

🥢 Ingredient 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.

Various steamed vegetables on a plate.

Essential Kitchen Equipment


Step 1 Begin by grinding down toasted sesame seeds until they achieve a paste-like, floury texture.

Sesame seeds ground down into paste.

🌰 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.

Sesame sauce in a mixing bowl.

🍶 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.

Steamed vegetables served with sesame 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. If you’re in the mood for soup, try Japanese Chicken Soup or Japanese Meatball Soup to complete your dining experience.

Various steamed vegetables on a plate with a sesame seed dipping sauce.

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

Steamed vegetables served with sesame sauce.

Asian Steamed Vegetables With Sesame Sauce

Explore the delectable world of Asian steamed vegetables, a simple and healthy dish bursting with natural flavors.
4.50 from 12 votes
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: Asian, Japanese
Keyword: Asian sauce for steamed vegetables, Asian steamed vegetables
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Print Recipe
Calories: 142kcal





  • Gather all the ingredients.
    Ingredients for steamed vegetables with sesame sauce.
  • Use a mortar and pestle to grind down the Toasted Sesame Seeds until flour like texture is achieved.
    Sesame seeds ground down into paste.
  • Grind down garlic or use a garlic press and set aside.
    Grated garlic.
  • 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.
    Grated garlic.
  • In a pot, add enough water to fill ~1/2 inch from the bottom. Bring water to a boil and place steaming rack inside.
    Steaming rack in a pot.
  • Once water is boiling, steam vegetables as follows: root vegetable 9 minutes, hard green vegetables 6 minutes, soft leafy vegetables 3 minutes.
    Vegetables being steamed.
  • Plate all veggies and serve with side dipping sauce.
    Steamed vegetables served with sesame sauce.


Calories: 142kcal | Carbohydrates: 8g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 1034mg | Potassium: 515mg | Fiber: 3g | Sugar: 1g | Vitamin A: 7970IU | Vitamin C: 26mg | Calcium: 84mg | Iron: 3mg
*Values Based Per Serving
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  1. 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?

    • LowCarbingAsian

      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.

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