Mixed steamed vegetables with a creamy sesame sauce

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Summer Spring Main courses Vegetables Naturally Brewed Soy Sauce Vegetarian kitchen

Preparation time: 30 mins

Calorific value (per portion): 2820 kJ / 674 kcal

120 g of both broccoli and cauliflower
10 Brussels sprouts
8 baby carrots
1 carrot
8-10 baby corns (out of a jar)
6 pea pods
12 cherry tomatoes
10 black olives (without stone)
2 tbsp. olive oil

For the creamy sesame sauce

20 g white sesame seeds, roasted
60 ml vegetable stock
20 g medium hot mustard
40 ml Kikkoman naturally brewed soy sauce
4 tbsp. sugar
100 ml vegetable oil
2 pinches of paprika (hot)
100 g mayonnaise

For the vegetables

600 ml water
2 tbsp. Kikkoman naturally brewed soy sauce
60 g butter

Preparation

Trim all the vegetables (except the tomatoes and olives), wash them and cut them into bite-sized pieces. Pluck the leaves off the sprouts, blanch and drain well. Heat up the olive oil in a pan, add the tomatoes and olives, sauté briefly and keep warm.

To make the sauce combine the sesame seeds, stock, mustard, soy sauce and sugar. Gradually pour the oil into the mixture while stirring until the sauce is creamy. Add the mayonnaise and stir well.

Bring the water, soy sauce and butter to the boil, add the vegetables and cook until hot. Arrange on plates and serve with the creamy sesame sauce.