Spicy Sesame Bean Sprouts

Note: Recipe is not final... see how salty after reducing soy sauce by 1/2 tbsp and by 1/3 tsp salt to sprinkle onto bean sprouts.

Ingredients

• 2-10 oz. bean sprouts (560g)
• 4 liters boiling water
• 1 tbsp white vinegar
• 3/4 tsp salt

Sauce Ingredients

• mix and let it sit at least for 10 minutes 
• 1 tsp Shiitake powder
• 1 tsp water
• mix
• 1/4 cup soy sauce << 42 + 14
• 0.84 g salt  (( to substitute Usukuchi Soy Sauce ))
• 1/2 tsp (2.5g) syantan (=1 g salt) (( to substitute “DonDashi” ))
• 1 tbsp mirin
• 1/2 tsp (1.5g) Bonito stock powder
• 1 tsp kelp powder
• 3/4 tsp cayenne pepper powder
• 7 g ground garlic OR 1 1/2 tsp garlic powder 
• 1/4 cup sesame oil
• 4 1/2 tbsp sesame, lightly grated or whole

Directions

1. Boil water in a big pot adding  vinegar and salt
2. Add  bean sprouts and boil for 45 seconds after water boiled back
3. Drain bean sprouts into a colander - do not rinse in water
4. Toss bean sprouts with the sauce ingredients except for sesame / sesame oil well while they are still hot
5. When somewhat cooled, toss with sesame oil and sesame.

Note

 Itc an lasts up to 5 days in fridge or 1 month frozen

Yield: 8 servings

Ingredients

• 2-10 oz. bean sprouts
• 2 tsp white vinegar
• 1/2 + 2/3 tsp salt

Sauce Ingredients - mix well

• 3 tbsp sesame oil
• 2 1/2 tbsp soy sauce
• 1/2 tsp Bonito stock powder
• 2 tsp kelp tea powder
• 1/2 tsp cayenne pepper powder
• 1 1/2 tsp garlic powder
• 4 1/2 tbsp sesame, lightly grated or whole

Directions

1. Boil 3 liter of water
2. Add white vinegar and 1/2 tsp salt to the boiling water
3. In a bowl, mix the sauce ingredients
4. Boil bean sprouts for 1 minute 30 seconds
5. Drain bean sprouts into a colander - do not rinse in water
6. Toss bean sprouts with 2/3 tsp salt immediately. Let it sit for one minute.
7. Using a tong, squeeze water out of bean sprouts. As much as more than 1/3 cup of water maybe squeezed.
8. Toss bean sprouts with the sauce well while they are still hot

Note

This bean sprouts can lasts up to 10 days or so.