I’m a big fan of vegetables and I enjoy eating them in many ways! There are days I enjoy it as a salad, other days that I prefer them on the barbecue grill, boiled or stir-fried, but lately I’ve been really appreciating them as a steamed dish!
I was looking for inspiration at Nami’s JOC website when I saw this recipe and thought it’d be a great alternative way to prepare vegetables. It’s a very straight forward and easy dish to prepare since you’re just steaming the vegetables, but the dipping sauce that accompanies this recipe is what makes it! It’s all the goodness of Japanese cuisine squeezed into 1 sauce!
You could also very easily swap out any of the vegetables listed below with your favorites and adjust it to your own low-carb/keto regiment. Most any steamed vegetables will really pair well with the sauce!
So next time you’re looking for a vegetable dish and wanna try something new, give this easy and delicious dish a try!
The low-carb/keto meter (carb count) for this dish would depend on what vegetables you consume. If you’re aiming to go as low as possible, skip the gobo and tomatoes. If you’re low carb, then enjoy as shown.
Just as a guideline, here are the cooking times for different types of vegetables: root vegetable 9 minutes, hard green vegetables 6 minutes, soft leafy vegetables 3 minutes
This dish is steamed vegetables so it’s going to taste like, steamed vegetables but the sauce….the sauce is where it’s at! It’s just this savory bowl of goodness that I can’t describe. It pretty much combines the essential ingredients used in Japanese cooking into 1 sauce, so it’s like a powerful complex taste profile of everything in Japanese cuisine.
There is quite a shopping list to make this sauce. If you live near an Asian market, you should be able to swipe everything up but if you don’t, you can check out the links to the products on Amazon.
You will need a mortar and pestle to grind down the Sesame Seed as well. Also, this dipping sauce is GREAT for shabu shabu (which we will share a recipe for in the near future), so you could always make more and just refrigerate it. Should hold for at least 1 week.
Now, let’s get started!
Prepping Time 10MCook Time 10M
Total Time 20M
Net Carb/Serv ~8g with sauce (as pictured)
Servings 1
Ingredients
Vegetables
- 4-6 Spears of Asparagus
- 2-3 Broccoli Florets
- 4 Inch of Burdock Root (Gobo)
- 1 Baby Bok Choy
- 4 Cherry Tomatoes
- 1/2 Bunch Spinach
Sauce (this makes between 2-3 servings)
- 3 tbsp Toasted Sesame Seed
- 1 Garlic Cloves
- 1 tbsp Miso
- 1 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 2 tbsp Japanese Sake
- 2 tsp Rice Vinegar (can sub with distilled white vinegar)
- 1/8 tsp Salt
- 1 tbsp Swerve/Monkfruit
Directions
1) Gather all the ingredients.
2) Bring Japanese sake to a boil, then remove from heat and side aside.
3) Use a Mortar and Pestle to grind down the Toasted Sesame Seeds until flour like texture is achieved.
4) Grind down garlic or use a garlic press and set aside.
5) In small mixing bowl, combine ground sesame seeds, ground garlic, Miso, Sesame Oil, Soy Sauce, Rice Vinegar, heated Japanese sake, Swerve/Monkfruit and a pinch of salt. Transfer to serving bowl.
6) Prepare all vegetables to your liking.
7) In a fry pan, add enough water to fill ~1/2 inch from the bottom. Add cooking rack inside the fry pan (if you don’t have a cooking rack, you can improvise with a ceramic bowl and wire mesh/aluminum foil). Cover and bring the water to a boil.
8) Once water is steaming, cook vegetables as follows: root vegetable 9 minutes, hard green vegetables 6 minutes, soft leafy vegetables 3 minutes
9) Plate all veggies and serve with side dipping sauce.
Hope you enjoy your low-carb/keto Steamed Veggie w Sesame Sauce!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
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Steamed Veggie w Sesame Sauce
Ingredients
Vegetables
- 4-6 Spears Asparagus
- 2-3 Florets Broccoli
- 4 Inch Burdock Root Gobo
- 1 Whole Baby Bok Choy
- 4 Whole Cherry Tomatoes
- 1/2 Bunch Spinach
Sauce
- 3 tbsp Toasted Sesame Seed
- 1 Cloves Garlic
- 1 tbsp Miso
- 1 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 2 tbsp Japanese Sake
- 2 tsp Rice Vinegar can sub with distilled white vinegar
- 1/8 tsp Salt
- 1 tbsp Swerve/Monkfruit
Instructions
- Gather all the ingredients.
- Bring Japanese sake to a boil, then remove from heat and side aside.
- 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, Sesame Oil, Soy Sauce, Rice Vinegar, heated Japanese sake, Swerve/Monkfruit and a pinch of salt. Transfer to serving bowl.
- Prepare all vegetables to your liking.
- In a fry pan, add enough water to fill ~1/2 inch from the bottom. Add cooking rack inside the fry pan (if you don't have a cooking rack, you can improvise with a ceramic bowl and wire mesh/aluminum foil). Cover and bring the water to a boil.
- Once water is steaming, cook 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.
Video
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