![]() Add a teaspoon of salt as we will be using this to blanch the bean sprouts. The batons should be of similar thickness for even cooking. Now cut each quarter into batons of the desired size. Cut the zucchini in half lengthwise, then cut each half into quarters lengthwise. Grind the sesame seeds in a mortar and pestle. How to make mung bean sprouts salad Boil water in a pot. Wash the zucchini ad wipe it with a kitchen cloth or paper tissues. Meanwhile, cut the green onion/scallion into small pieces. Drain into a colander and set aside for 5 minutes as you don't want to dilute the sauce with remaining water. 2 tablespoons low-sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon water 1 teaspoon sesame oil 1 bunch watercress, cut into 1-inch lengths 1 cup. You can eat this as a main dish or as a side dish, depending on what your mood is, I guess. Once boiling, add bean sprouts to cook for 1 to 1.5 minutes. So pretty simple and pretty straightforward. These have been removed of excess water, so it’s not going to really splatter too much.Īnd of course, if you don’t have tofu for whatever reason, you can use chicken this is just about a half block of tofu so use a similar amount.Īs soon as the tofu pieces get a nice little crust on the bottom, throw on the nira, let that cook and soften up and then the moyashi – bean sproutsĪnd let that cook and once it’s heated through, it’ll be ready to eat. What we’re gonna do is we’re gonna cook the tofu pieces first get a little bit of a crust on here. I have about a half block of tofu cut up into little pieces as I usually do, and we have about a half bunch of nira, which are garlic chives.Īnd I have one small pack of moyashi also known as bean sprouts- 9 ounces worth, so one bag. The sprouts keep well for 2-3 days, making them ideal for ramen meal prep.Shoyukoji with bean sprouts and tofu ingredients –Īs usual, I have all of my ingredients ready to go!Īnd we’re gonna be doing this on the little Zojirushi Hot Pot that I have here. This is the bean sprout salad in my fridge alongside ramen eggs and black fungus. Mix everything well until the colour is evenly distributed. Up close: The reddish hue of the la doubanjiang (chilli bean paste) helps to ensure that the sauce is evenly distributed over the entire salad during mixing time. The seasonings comprise of sesame oil, soy sauce, white pepper powder, garlic salt and the 3 spicy Japanese condiments above. Place the prepared bean sprouts in a large bowl and scatter the seasonings over. I find that it helps the sprouts to absorb the seasonings better. This step is optional: I spin dry the cooked bean sprouts in a salad spinner (pictured above) to get rid of the excess liquid. It also gives a nice reddish hue to the seasoned bean sprouts.įirst, boil the sprouts in boiling water for 2 minutes. Drain the bean sprouts in a colander under running water to cool them down. Since I already have this in my pantry for making Japanese mapo tofu, I tried adding a small bit to the bean sprouts salad and it was so good! This chilli bean paste adds a savoury & spiced depth to the sprouts. Japanese spicy bean paste ( la doubanjiang/辣豆瓣酱).While the surface of the egg is still wet and uncooked, transfer the egg to the bowl. It’s less spicy & choking than the Chinese version, but the latter can be used as a substitution too. Heat sesame oil in a frying pan and cook the eggs. Japanese chilli oil aka rayu (ラー油 or 辣油).I like this condiment a lot and like to scatter this over my rice & noodles. In a small mixing bowl, combine soy sauce, rice vinegar, sesame oil, and garlic, and whisk or mix to combine. Drain bean sprouts again in a colander and set aside. Drain the bean sprouts and immediately place in an ice bath to cool for 5 minutes. 7-spice chilli powder aka nanami togarashi (七色唐辛子). Add in the bean sprouts and boil for 1 minute. ![]() The following are the 3 Japanese spicy condiments used in this salad. Since I prepared the bean sprout salad as part of meal prep, I was able to whip up the bowl above in 5 minutes when I come home from work. I used it as a ramen topping, with a free unlimited refill jar right beside my ramen bowl :DĮven though this is for ramen, it is also great as a topping for rice bowl (upcoming recipe). The spicy bean sprout salad is usually served as a free side dish for ramen. Ramen Toppings Grain Bowl Recipe (Upcoming). ![]() So the spicy version is more attractive and palatable to me. ![]() I actually made the spicy version, because I am not a big fan of bean sprouts. ![]() Best of all, it takes less than 15 minutes to make. These seasoned bean sprouts are spicy, crunchy and addictive. Filed Under: 15-minute Recipes Japanese Recipes Project Ramen Recipes Salads & Vegetables Step-by-Step RecipesĪs part of Project Ramen, I have been learning how to make the various topping for ramen, starting with this spicy bean sprout salad. ![]()
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