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I am a big fan of vegetables.  There are so many ways you can consume vegetables.  You can eat them raw, barbecued, boiled and stir-fried, but I actually have never really steamed vegetables before.  I was looking for inspiration at Nami’s JOC website when I saw this recipe and thought it would be a great alternative way to prepare vegetables.  So I used her recipes as a base and enhanced a few things for my liking and for making it keto.  So if you are one of those that do not like eating vegetables, perhaps you can give this one a try and see if you may like it.  You never know until you try!!

The keto meter (carb count) for this dish would depend on what vegetables you consume.  If you are aiming to go as low as possible, skip the gobo and tomatoes.  If you are lowcarbing, then enjoy as shown. This dish is steamed vegetables infused in a light dashi flavor, but the sauce….the sauce is where it is at!  It is just this savory bowl of goodness that I cannot describe.  It pretty much combines the essential ingredients used in Japanese cooking into 1 sauce, so it is 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 10M

Cook Time 10M

Total Time 20M

Net Carb/Serv ~10g with sauce (keto version would be 5g)

Servings 1-2

Steamed Veggie w Sesame Sauce

The BEST Asian Low-Carb/Keto Sesame Sauce recipe for dipping steamed vegetables. The sauce is so addicting and delicious! Net Carb / Serving 5g - 10g. Step by step directions with pictures makes this recipe so quick and easy.

5 from 2 votes

Course: Side Dish

Cuisine: Asian

Keyword: asianvegetables, ketosesamesauce, ketovegetables, lowcarbvegetables

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2

Print Recipe

Ingredients

Vegetables

• 1/2 Cup Bonito Flakes
• 4-8 Spears Asparagus
• 5-10 Florets Broccoli
• 4 Inch Burdock Root (Gobo)
• 1-2 Whole Baby Bok Choy
• 4 Whole Cherry Tomatoes

Sauce

• 3 tbsp Toasted Sesame Seed
• 1 Clove Garlic
• 1 tbsp Miso
• 1 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 2 tbsp Japanese Sake
• 1 tbsp Rice Vinegar
• 1/8 tsp Salt
• 4 tsp Swerve or Monkfruit

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.
• Heat oil in a small fry pan on high, add Japanese sake. Once it starts boiling, remove from heat and side aside.
• In mortar and pestle, add all the elements of the sauce. Ground garlic, miso, sesame oil, soy sauce, rice vinegar, heated Japanese sake, Swerve and pinch of salt. Combine well.
• Prepare all vegetables to your liking.
• In a deep fry pan, add enough water to bring up 1/2 inch. Add bonito flakes and put a cooking rack inside the fry pan (if you do not have a cooking rack, you can improvise with a ceramic bowl and wire mesh/aluminum foil). Cover and bring water to boil to steam.
• Once water is steaming add burdock root and cover and cook for 3 minutes.
• Next, add tomato and asparagus and cover and cook for 3 minutes.
• Last, add broccoli and bok choy and cover and cook for 3 minutes.
• Plate all veggies and serve with side dipping sauce (note the dipping sauce is 2-3 servings)

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