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Steamed Vegetables Using a Bamboo Steamer

5 from 4 votes
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4
Author: Juri Austin
Enjoy the simplicity of Steamed Vegetables with this easy recipe! When you use a bamboo steamer, you'll be greeted by the gentle aroma of bamboo. Give it a try!
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Steamed vegetables in a bamboo steamer.

Equipment

  • Bamboo Steamer 21cm
  • Steamer Ring
  • Pot

Ingredients
  

  • ½ Carrot
  • 100 g Daikon, 3 cm (about 1 inch)
  • ½ Japanese Sweet Potato
  • ¼ Cabbage
To Serve
  • Salt and Pepper, or dressing of your choice

Instructions
 

  1. Prepare Ingredients: Cut carrot, daikon, Japanese sweet potato, and cabbage into bite-size pieces.
  2. Place in a Bamboo Steamer: Wet the bamboo steamer with water before use to prevent burning and arrange the cut vegetables.
  3. Boil Water: Fill a pot with plenty of water and bring it to a boil.
  4. Steam: Place a steamer ring on the pot (if necessary) and place the bamboo steamer on it. Steam the vegetables over medium heat for about 10-15 minutes or until tender.
  5. Serve: Serve the steamed vegetables with your preferred dressing or season with salt and pepper to taste before serving.

Notes

  • Storage: Transfer any leftover vegetables to an airtight container and store them in the fridge for three days.
  • Make sure the entire bamboo steamer is thoroughly wet with water. This is a crucial step to prevent the steamer from burning due to the heat of the pot.
  • Remember, the key to successful steaming is to maintain a steady boil in the water. If the water level drops, replenish it halfway through the process to maintain the desired steam level.
  • Steaming times vary depending on the vegetable, so cutting them into uniform sizes is best. For quick vegetables like cabbage, cut them into larger pieces.
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Nutrition

Serving: 1gCalories: 61kcalCarbohydrates: 14gProtein: 2g

This nutritional information is estimated and provided for general reference only.

Course: Side
Cuisine: Japanese
Keyword: steamed vegetables

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