These steamed vegetables may be ordinary but add in the Japanese sesame dipping sauce and POW, you have a veggie dish that’s healthy and irresistibly good!
Steamed vegetables with Japanese sesame sauce is a great alternative way to prepare vegetables. Even non-veggie loving kids love this sauce!
What’s great about this dish is it’s a very straightforward and easy dish to prepare since all it requires is steaming the veggies.
The real star of this dish is the Japanese sesame dipping sauce. It’s all the goodness of Japanese cuisine combined into one sauce.
This recipe is also highly customizable allowing you to add any type of vegetable you prefer. Look below for some vegetable suggestions.
What is steamed veggies with Japanese Sesame Sauce?
Steamed vegetables are dipped in a sauce made from sesame seed, garlic cloves, miso, and soy sauce mixture.
What other kinds of vegetables can I add to this recipe?
Some of our favorite vegetables to steam include:
- Asparagus
- Broccoli
- Baby Boy Choy
- Spinach
- Cauliflower
- Zucchini
- Green beans
How long does the Japanese sesame sauce last for?
The sauce can keep in the refrigerator in a covered container for up to 5 days.
Tips and tricks for making this steamed vegetable recipe?
Make more sauce and save it for later. The sauce can be frozen and thawed when ready to use.
Steaming Times
- Root vegetables (Burdock) 9 minutes
- Hard green vegetables (Broccoli) 6 minutes
- Green leafy vegetables (Spinach) 3 minutes
- These are just guidelines for cooking times. Please cook until your desired preference
Do you have other vegetable recipes I can try?
- Japanese Miso Mayo Vegetables
- Garlic Kale Stir Fry
- Garlic Butter Vegetable Stir Fry
- Japanese Okra Salad
- Other Vegetable Recipes
Now, let’s get steaming some veggies!
- Prepping Time 10M
- Cook Time 10M
- Total Time 20M
- Net Carb/Serv ~8g
- 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 Sweetener (Monkfruit Erythritol Blend, sugar or sweetener of choice)
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, sweetener 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 Steamed Veggie w Sesame Sauce!
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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 Sweetener monkfruit erythritol blend, sugar or sweetener of choice
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, sweetener 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
Nutrition
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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.