Spicy Bean Sprout Salad ホットもやし

• portioner: 4
• aktiv tid: 5minutes mins
• total tid: 6minutes mins

Ingredienser

12 oz bean sprouts

For the Seasonings

▢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)

For the Garnish

▢1 Tbsp toasted white and black sesame seeds

▢green onion/scallion (chopped; optional)

Vejledning

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.

Notater

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