Japanese cuisine · Salads & Mezze

Seasoned Bean Sprouts

Briefly blanched bean sprouts, tossed still warm with sesame oil, garlic and salt and sprinkled with toasted sesame.

Ingredients · for 4 servings

• 300 g mung bean sprouts
• 2 cloves garlic
• 2 tbsp sesame oil
• 1 tsp salt
• 1 tsp soy sauce
• 1 tbsp toasted sesame seeds
• 2 spring onions
• 1 pinch sugar

Instructions

1. Rinse the bean sprouts in cold water, skimming off loose husks, and drain well.
2. Bring plenty of salted water to a boil and blanch the sprouts for exactly 60–90 sec. until translucent but still clearly crisp.
3. Drain into a sieve at once, rinse briefly under cold water and press firmly dry in batches with your hands — excess water would dilute the seasoning.
4. Grate the garlic very finely and stir it with sesame oil, salt, soy sauce and the pinch of sugar in a bowl into a marinade.
5. Add the still-lukewarm sprouts and toss loosely with your fingers so every sprout gets coated, then let sit for 10 min.
6. Sprinkle with finely cut spring onion rings and the toasted sesame seeds and serve at room temperature or chilled as a side.