Happy Donabe Life

Steamed Vegetables (Basic Steaming)

When I first tried simple vegetables steamed in Mushi Nabe, I was so surprised how pure and delicious they tasted. Mushi Nabe cooks vegetables fast and really brings out their natural flavors well. All I need to do is just get the seasonal high quality vegetables I like and steam in Mushi Nabe. Try those vegetable simply with a quick dipping sauce of some sea salt and extra virgin olive oil, or your choice of dipping sauce.


Mushi Nabe (large)


3 - 4 as an appetizer


  • Satsuma-imo (Japanese sweet potato), cut into 1/4″ (6 mm)-thick
  • Cauliflower, cut into large bite-size florets
  • Small carrots
  • Broccolini, cut thick stems into about 1/4″ (6 mm) slices
  • Cherry tomatoes

Or your choice of ingredients to steam, such as potatoes, asparagus, zucchini, kabocha, green beans, mushrooms, etc.


Basic steaming procedure

  1. To get Mushi Nabe ready, pour water in Mushi Nabe up to about 70% full.
  2. Set a steam grate and cover with lid. Bring water to a boil over upper medium-high heat.
  3. To steam, arrange the ingredients on the steam grate and cover again. Cook over medium-high heat until everything is cooked through. (For above vegetables, first, arrange the satsuma-imo and cook for 4 – 5 minutes, then add the cauliflower and carrots to cook for additional 2-3 minutes. Finally, add the broccolini and cherry tomatoes and cook for 2 more minutes.)
  4. Serve immediately with your choice of dipping sauce.

Approximate cooking time

Cherry tomatoes, asparagus, broccoli florets, okra, shiitake mushrooms…about 2 – 3 minutes.

Kabocha, satsuma-imo, and various root vegetables (cut into 1/4-inch thickness)…about 5 – 7 minutes.

Suggested condiments and sauces

Olive oil with sea salt, flavored salt, shio-koji, or anchovy are quick dipping sauce and complement the natural vegetable flavors so well. Other suggestions include sesame sauce, ponzu, aioli, etc. Check out some of our sauces and condiments recipe page for more ideas.

Set a steam grate and boil the water in Mushi Nabe first.

Once the water starts boiling, Mushi Nabe is ready.

The vegetables develops natural sweet flavor while retaining good texture. Different ingredients are cut into appropriate sizes.

All the vegetables are ready. Enjoy simply with olive oil and salt or your choice of dipping sauce.


  • Be careful with the hot steam at all times.
  • The cooking time varies depending on the type and size of ingredients.
  • Make sure not to clog all the holes with ingredients. You want to leave enough space for the steam to go through the grate. Add more water to the donabe if the water level becomes too low.

Suggested Tools and Tableware

Ingredients Used in this Recipe

  • Recipe Search

    Generic selectors
    Exact matches only
    Search in title
    Search in content
    Search in posts
    Search in pages
    Filter by Categories
    Dry-Heat Donabe
    Donabe Type
    Classic-style Donabe
    Fukkura-san (Tagine-style Donabe)
    Ibushi Gin (Donabe Smoker)
    Kamado-san (Donabe Rice Cooker)
    Miso-shiru Nabe (Donabe for Soup & Stew)
    Mushi Nabe (Donabe Steamer)
    Toban (Donabe Skillet)
    Yaki Yaki San (Iga-yaki Grill)
    Sauce/ Condiment for Donabe Dishes
    Other Donabe
    Beyond Donabe
  • Recipes recently added

  • Instagram

  • Copyright © 2024 TOIRO. All rights reserved.