Steamed Vegetables (Nishime Style)

Use a combination of whatever vegetables you have on hand.

1 carrot, cut into large chunks
1/4 cabbage, cut into large wedges
1 onion, sliced into large wedges
1/4 cup hard, sweet winter squash, cubed
1/4 cup daikon, sliced into large chunks
2-3 inch strip kombu, soaked and sliced into small strips
1/2 cup of spring or filtered water for steaming

Place kombu and its soaking water in bottom of a pot. Layer vegetables on top of one another in the following order: daikon, onion, cabbage, squash and carrot. (Burdock and lotus root, cut smaller, also may be added.)Cover pot and bring to a boil over medium-high flame until there’s steam from the pot. Lower flame and cook without disturbing pot for 15-20 minutes or longer. If water evaporates during cooking, add more water to the bottom of the pot. When vegetables are tender, add a few drops of soy sauce and mix. Replace cover and simmer 5 more minutes. Remove from flame, let sit, and serve after a couple minutes.

Other combinations to try:
- turnip, onion, carrot, shiitake
- carrot, leek, cauliflower, corn, daikon, shiitake, daikon greens
- burdock, carrot, onion, squash
- butternut squash, parsnips, carrots and turnip