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Welcome Cooking - Japan




1 potato, 1 carrot (medium), 130g Japanese pumpkin (i.e. kabocha squash), 10 green beans, 1 piece of kombu, 1T roasted shelled peanuts.

(1) 2T water, 2T broth.
(2) 3T peanut butter, 3T soy sauce, 1.5T white wine vinegar, 1.5T caster sugar.


1. Wipe clean a kombu with damp kitchen paper.
2. Peel, rinse and cut off both ends of a carrot; Cut into matchsticks.
3. Remove the seed and stringy pulps of Japanese pumpkin; Peel; Cut into matchsticks.
4. Pull off the strings from both sides of green beans; Rinse and drain; Cut into sections.
5. Peel, rinse and cut a potato into matchsticks.
6. Add seasoning (1) to a steaming bowl; Arrange the carrot, pumpkins and potato in the bowl; Put the kombu on top of the vegetables.
7. Arrange a steaming rack in a deep heavy-based skillet; Pour water into the skillet till the height of the steaming rack; Bring to the boil over a high heat; Turn to a low heat; Arrange the steaming bowl with the vegetables from the step 6 on the rack; Cover the skillet with its lid; Steam over a high heat for 6 minutes; Uncover; Turn to a low heat; Remove the kombu; Stir; Cover the skillet with its lid; Turn to a medium heat; Steam over a medium heat for 6 minutes; Uncover; Turn to a low heat; Add the green beans; Cover the skillet wiht it slid; Turn to a high heat; Steam over a high heat for 6 minutes; Turn off the heat.
8. Add seasoning (2) to a serving sauce bowl; Stir till the sugar is dissolved.
9. Pound toasted peanuts; Add to the seasonings from the step 8; Stir briefly.
10. Uncover the skillet; Transfer the vegetables from the steaming plate to a serving plate; Drizzle with some dressing from the step 9; Serve with the remaining dressing from the step 9 on the side.