This is a simple and delicious way to bring out the natural sweetness of vegetables. I love this so much that I make it every week! Finding the right pot for my seiro was a challenge, but ever since I started using one, I’ve been able to enjoy delicious vegetables and meat without using oil. I use two 23cm seiro steamers from MUJI, placed on top of a 22cm T-fal multi-pan filled with water.
Ingredients
| Carrot | 1 |
| Spinach | 2 stalks |
| Beef (thin slided meat) | as much as you like (photo shows 700g) |
| Ponzu(Mizkan) | for dipping |
Feel free to use other vegetables!
Daikon radish, turnips, asparagus, tofu, broccoli, and zucchini also work great.
For beef, thinly sliced cuts like shabu-shabu meat are best. Pork is also a delicious alternative.
How to Make
(Excludes steaming time)
1⃣ Wash the spinach thoroughly to remove any dirt and chop it into bite-sized pieces. Slice the carrot into rounds or irregular chunks.
2⃣ Crumple a sheet of parchment paper and place it inside the seiro. Add the carrot first, making sure the pieces don’t stick together to allow even cooking. Steam for about 30 minutes.
3⃣ After 20 minutes, add the spinach and steam for another 10 minutes. (In the photo, the carrots are touching, but it’s better to keep them slightly apart for even cooking.)
4⃣ At the same time, place the beef in a separate seiro. Use the first tier for vegetables and the second tier for meat. Steam for about 3 to 5 minutes, then check if the beef is cooked. Since the beef cooks quickly, stir it occasionally to bring the raw parts to the surface.
5⃣ Check the vegetables with a chopstick to see if they’re tender. Once done, carefully poke holes in the parchment paper to drain any excess liquid. (Place a pot underneath to catch the liquid or drain it into the sink.)
6⃣ Dip the beef and vegetables in ponzu sauce and enjoy with freshly steamed rice—it’s absolutely delicious!
I initially bought a seiro steamer to make steamed buns and chawanmushi, but I decided to try steaming vegetables as well. I was amazed at how incredibly sweet and delicious the carrots turned out! If you’re steaming a large amount of beef (like 700g), it might take longer, so using a smaller portion will speed up the process.
To clean the seiro, avoid using detergent—simply rinse with hot water and let it dry completely. When steaming different vegetables, use the following time as a guide: daikon radish and turnip for 20 minutes, asparagus for 10 minutes, tofu for 15 minutes, broccoli for 10 minutes, and zucchini for 10 minutes.
If it looks delicious, feel free to share it on Twitter/X! And if you try making it, I’d be even happier if you tag me in your post!
