Steamed Vegetables with 3 Flavorful Dipping Sauces
Super Easy Steamed Vegetable Recipe with Shabu-Shabu Meat (Ponzu Sauce, Perilla Seed Sauce, Wasabi Soy Sauce)
This dish is incredibly simple: just steam your favorite fresh vegetables along with thinly sliced beef (like shabu-shabu cut, beef brisket), or thinly sliced pork belly! Store-bought ponzu sauce is delicious, but making your own at home elevates the flavor even further. I’ll also share the perfect ratios for a creamy perilla seed sauce and a zesty wasabi soy sauce to pair with your steamed vegetables. It’s a wonderfully light yet satisfying meal!
Main Ingredients
- 1 head Bok Choy
- 1/2 stalk Green Onion
- 5 stalks Asparagus
- 1/4 small Zucchini
- 1/4 Carrot
- 1/2 head Broccoli
- A handful of thinly sliced beef (e.g., brisket, shabu-shabu cut)
- A handful of thinly sliced pork belly
Steaming Seasoning
- Pinch of salt
- Pinch of black pepper
Homemade Ponzu Sauce
- 100ml Soy Sauce (preferably light soy sauce)
- 100ml Fresh Lemon Juice
- 10g Bonito Flakes (Katsuobushi)
- 5g Kombu (dried kelp, approx. 5cm x 5cm)
- 20ml Mirin (sweet rice wine)
- Pinch of salt
- Pinch of black pepper
Homemade Ponzu Sauce
- 100ml Soy Sauce (preferably light soy sauce)
- 100ml Fresh Lemon Juice
- 10g Bonito Flakes (Katsuobushi)
- 5g Kombu (dried kelp, approx. 5cm x 5cm)
- 20ml Mirin (sweet rice wine)
Cooking Instructions
Step 1
First, thoroughly wash all the vegetables you plan to steam and cut them into bite-sized pieces. Slice the green onions lengthwise or diagonally. Prepare your thinly sliced meat (beef brisket, pork belly, etc.). Arrange the prepared vegetables and meat attractively in your steamer basket. Lightly sprinkle salt and pepper over them for seasoning. Fill a pot with plenty of water and bring it to a boil over high heat. Once boiling, place the steamer basket on top, cover with a lid, and steam for about 10 minutes until the vegetables are tender-crisp and the meat is cooked through. Adjust the steaming time based on the type and thickness of the vegetables, and the amount of meat. Be careful not to overcook, as the vegetables can become mushy.
Step 2
Voilà! Your warm, steamed vegetables and meat are ready. Arrange the steaming hot vegetables and meat beautifully on a serving plate. For dipping, prepare your homemade ponzu sauce, or choose your favorite, such as the perilla seed sauce or wasabi soy sauce. I personally enjoyed dipping the steamed items into the homemade ponzu sauce mixed with a touch of wasabi for a delightful kick! Savor the natural sweetness of the vegetables and the rich flavor of the meat with each dip.
Step 3
Let’s make a delicious ponzu sauce right at home! In a pot or a deep bowl, combine 100ml of soy sauce, 100ml of freshly squeezed lemon juice, 10g of bonito flakes, 5g of kombu (a 5cm x 5cm piece), and 20ml of mirin. Stir everything together well. Transfer this mixture to an airtight container and let it refrigerate for at least one full day to allow the flavors to meld. After the resting period, strain the mixture through a fine-mesh sieve to remove the solids (bonito flakes and kombu), keeping only the flavorful ponzu sauce liquid. This homemade ponzu sauce is also excellent as a salad dressing or for seasoning various other dishes.
