i'm going to be eating a lot of (probably steamed) veggies this month. any recommendations for sauces/glazes or other flavoring?
in particular, broccoli and brussel sprouts, but there's carrots, mushrooms, onions, peppers, beans, edamame, and a few more i'm sure i'm forgetting.
it's just for me, the veggies currently frozen, and i'm looking to eat them up. i have around 5 kilograms of broccoli, 5 of brussel sprouts, and 6-7 total of various assorted others.
so far, butter, david's salt¹, and pepper have been the go-to. i did a balsamic reduction yesterday, and didn't quite succeed (it was edible) with a chilli-garlic glaze tonight.
now i would like something japanese or japanese inspired for variety. i'm not very familiar with japanese cuisine, unfortunately.
my kitchen is a bit broken right now, so i only have a single induction burner, a killer toaster oven, microwave, rice cooker/steamer, and electric tea kettle.
i suppose baking/grilling in the toaster oven is possible, but i'm not sure how that would work as the veggies start frozen.
oh, there's plenty of forbidden (black, medium length), brown, and basmati rice. i have a fairly solid compliment of spices and condiments², a lot of dehydrated garlic, and am willing to spend $40 or so on ingredients/spices/oils/vinegars or whatevers.
any thoughts? ideas? recommendations?
many thanks in advance :)
1: i'm not certain why david's kosher sea salt works better than most for veggies, but it's possibly due to the larger, thin, nearly fluffy looking crystals. i swear it tastes saltier per milligram than other salts i have.
2: mostly american/euro/french/italian/mexican and indian, although i do have some decent soy sauce, tamarin, vegan dashi broth powder, and a selection of various chilli/pepper/garlic oils, sauces, and concoctions.
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