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

porties

5 minutes

actieve tijd

6 minutes

totale tijd

Begin met koken

Ingrediënten

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)

Instructies

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.

Voedingswaarde

Portiegrootte

Calorieën

85 kcal

Totale vet

6 g

Verzadigd vet

1 g

Onverzadigd vet

5 g

Transvet

Cholesterol

Natrium

352 mg

Totale koolhydraten

6 g

Voedingsvezels

2 g

Totale suikers

4 g

Eiwit

3 g