Serves 4 to 6


  • Salad Oil or Olive Oil, 1 teaspoon
  • Carrot, 1 small
  • Sweet Potato, 1 small (cut into half vertically)
  • Onion, 1 (cut into half horizontally)
  • Lotus Root, 4cm thick
  • King Oyster Mushrooms, 2-3
  • Water, ¼ cup (50ml)
  • Salt, a pinch
  • Zucchini, 1 small
  • Rock Salt (ground), as desired
  • Black Pepper (ground), as desired



  1. In a Thermos® Shuttle Chef® inner pot, heat oil over medium heat, add all vegetables, except zucchini. Heat vegetables to a light roasted brown color (apart from onion, all vegetables’ skin should remain intact).
  2. Add water and salt to cooked vegetables, quickly close inner pot with lid and turn to low heat for 8 minutes.
  3. After 8 minutes, add zucchini and heat for another 10 minutes.
  4. Remove inner pot from heat, transfer into the Shuttle Chef® outer pot and keep warm for 30 minutes.
  5. Before serving, sprinkle rock salt and black pepper to taste and cut vegetables into bite-sizes.



  • It is recommended to serve the vegetables on a plate for better visual appeal.
  • You may choose your preferred vegetables that will fit well in the Shuttle Chef® inner pot to avoid having to cut them up too much.


Photo and recipe courtesy of Thermos Japan.