Japanese Cookbook

Spicy Bean Sprout Salad

Name: Spicy Bean Sprout Salad
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Yield: 4 servings
Cuisine: Spicy
Ingredients: 12 oz bean sprouts; 2 Tbsp toasted sesame oil; 1½ tsp soy sauce; 1½ tsp shichimi togarashi (Japanese seven spice) (use ichimi togarashi if you like it extra spicy); ½ tsp Diamond Crystal kosher salt (or more to taste); freshly ground black pepper (or use white pepper powder for a more intense peppery kick); 1 Tbsp toasted white and black sesame seeds; green onion/scallion (chopped; optional)

4 servings

porzioni

5 minutes

tempo di preparazione

6 minutes

tempo totale

Inizia a Cucinare

Ingredienti

12 oz bean sprouts

2 Tbsp toasted sesame oil

1½ tsp soy sauce

1½ tsp shichimi togarashi (Japanese seven spice) (use ichimi togarashi if you like it extra spicy)

½ tsp Diamond Crystal kosher salt (or more to taste)

freshly ground black pepper (or use white pepper powder for a more intense peppery kick)

1 Tbsp toasted white and black sesame seeds

green onion/scallion (chopped; optional)

Istruzioni

Gather all the ingredients.

Bring a large pot of water to a boil. Add 12 oz bean sprouts and cook for 1–2 minutes.

After cooking, drain the water really well.

In a large bowl, combine all the seasonings: 2 Tbsp toasted sesame oil, 1½ tsp soy sauce, 1½ tsp shichimi togarashi (Japanese seven spice), ½ tsp Diamond Crystal kosher salt, and freshly ground black pepper.

Add the cooked bean sprouts to the seasonings and mix well together. Sprinkle 1 Tbsp toasted white and black sesame seeds on top. Garnish with chopped green onion/scallion, if desired.

To Store

You can store in the refrigerator for up to 3 days.

Nutrizione

Dimensione della Porzione

Calorie

85 kcal

Grassi Totali

6 g

Grassi Saturi

1 g

Grassi Insaturi

5 g

Grassi Trans

Colesterolo

Sodio

352 mg

Carboidrati Totali

6 g

Fibra Alimentare

2 g

Zuccheri Totali

4 g

Proteine

3 g