Japanese
Spicy Bean Sprout Salad ホットもやし
4
servings5minutes mins
active time6minutes mins
total timeIngredients
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)
Directions
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.
Notes
You can store in the refrigerator for up to 3 days.
4
servings5minutes mins
active time6minutes mins
total time