Steamed Vegetables with Miso Sesame Sauce 温野菜と胡麻味噌だれ

2 cups dashi (For steaming, I used Awase Dashi, but use Kombu Dashi for vegan/vegetarian - See Notes) (or skip and use water instead)

Vegetables for Steaming

1 Japanese sweet potato (Satsumaimo)

½ gobo (burdock root)

¼ kabocha squash/pumpkin

1 carrot

1 ear fresh corn

10 asparagus

1 head broccoli

1 head cauliflower

5 leaves napa cabbage

10 cherry tomatoes

Miso Sesame Sauce

6 Tbsp white sesame seeds (roasted/toasted)

2 cloves garlic

1 tsp sugar

2 Tbsp miso

2 Tbsp soy sauce

2 Tbsp sesame oil

4 Tbsp mirin

2 Tbsp rice vinegar

¼ tsp salt (kosher or sea salt; use half if using table salt)

Directions at justonecookbook.com

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