One of the healthiest ways to cook vegetables to maximize their nutritional value is steam them. By steaming the vegetables become sweeter and soften yet retain their flavor. Served with homemade bagna cauda sauce that makes the vegetables taste even better, you will want to eat another serving.
Steamed vegetables
Ingredients (serves 4 / KAKOMI IH donabe 2.5L)
800ml water / in-season vegetable (ex. 1/4 pumpkin / 1 carrot / 1 sweet potato/ 6 baby carrots / 6 small tomatoes / 1 Chinese cabbage / 1 purple onion / 1 purple cabbage)
Preparation
*Cut the ingredients into bite size places
How to make
1. Put 800ml water in KAKOMI IH doabe, bring it to boil, put the steam plate on the donabe. Place vegetables into the steam plate.
2. Cover and steam for 15 minutes over a medium fire.
*Place the vegetables that take a long time to cook first
Ingredients (serves 4 / KAKOMI IH donabe 2.5L)
800ml water / in-season vegetable (ex. 1/4 pumpkin / 1 carrot / 1 sweet potato/ 6 baby carrots / 6 small tomatoes / 1 Chinese cabbage / 1 purple onion / 1 purple cabbage)
Preparation
*Cut the ingredients into bite size places
How to make
1. Put 800ml water in KAKOMI IH doabe, bring it to boil, put the steam plate on the donabe. Place vegetables into the steam plate.
2. Cover and steam for 15 minutes over a medium fire.
*Place the vegetables that take a long time to cook first
Bagna cauda sauce
Ingredients (serves 4 / KAKOMI bagna cauda pot)
1 pack heavy cream / 4 anchovy fillet
How to make
1. Stir fries anchovy fillet in a small pan until it melts.
2. Add heavy cream and heat until it’s almost boiling.Transfer the bagna cauda sauce to KAKOMI bagna cauda pot.