Bean Sprout Green Onion Beef Japanese Dish
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This light and refreshing Bean Sprout Salad takes only ten minutes to make! Information technology's crunchy, nutty, and then addicting! It'south a perfect side dish for Asian meals!
Do y'all demand one more than side dish that goes well with Asian food? Bean sprout salad is a great side dish or salad recipe that'southward very easy, economic, and salubrious! I like serving bean sprout salad with BBQ, Japanese meal, or whatsoever Asian style meal. Information technology's dandy bento filler too if y'all need just 1 more dish!
Edible bean Sprout Salad – Namul ナムル
Namul (나물) refers to Korean seasoned vegetable dish. In Nihon, we bask many Korean or Korean-inspired dishes.
The bean sprout salad is a pretty mutual dish housewives in Japan make. We call this dish Moyashi no Namuru もやしのナムル (edible bean sprout namul), the original Korean dish for this dish issukju-namul.
My family unit enjoys this dish on hot summer days every bit I like to brand bean sprout salad ahead of fourth dimension and chill in the refrigerator before serving. Here are some cooking tips for this very like shooting fish in a barrel recipe.
Cooking Tips for Bean Sprout Salad
ane.Removing Brown & Stringy Roots
When you learned how to cook, did you learn to remove the brownish part and stringy root part of edible bean sprouts? My mom taught me to exercise that when she asked me to prep bean sprouts.
Growing up in Japan, helping my mom in the kitchen just meant prep work, not actual cooking. Maybe because I wasn't so enthusiastic well-nigh cooking. I remember existence in the kitchen (doing all the prep work) which was a chore more than than anything.
Washing dingy dishes and drying them (no dish washer), prepping ingredients (similar washing and peeling vegetables), wrapping hundreds of gyoza… I recall my daughter is way more enthusiastic most cooking every bit a 9-year-onetime than I was back then.
Subsequently many many years later, when I was cooking my own meal in my apartment kitchen in the US, I realized that I learned so much nearly nuts of cooking through my ears and eyes from those "prepping" days in my mom's kitchen.
Back to the recipe. So what's the reason why we remove those chocolate-brown parts and stringy roots? It is because that bean sprouts taste much better without them. You may not notice the subtle divergence if the edible bean sprouts were prepped with potent flavorful sauce or ingredients, but you will find the cleaner flavor and texture when y'all eat them raw or with simple seasonings.
Recently, I did learn that the stringy part is nutritious. To me information technology'southward the perfect excuse to skip removing brown/stringy parts, doesn't it?
two. Blanch Bean Sprouts for 1.5 Minutes
This probably depends on each person's preference but my suggestion is to melt for simply i and a half minutes. After draining, the edible bean sprouts volition proceed to cook with remaining heat. You can adjust the timing slightly but it should be betwixt 1 to 2 minutes.
iii. Drain Water Well
You don't want to dilute the seasonings, and so brand sure to drain well earlier adding edible bean sprouts to the sauce. As well, bean sprouts tend to go bad fast; and so avert soaking them in water especially if yous want to keep them a bit longer.
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Edible bean Sprout Salad
This light and refreshing Bean Sprout Salad takes just x minutes to brand! It's crunchy, nutty, then addicting! It'due south a perfect side dish for Asian meals!
Servings: 2
Prevent your screen from going dark
- ix oz edible bean sprouts (one bag)
- one light-green onion/scallion
Japanese Ingredient Substitution: If yous want substitutes for Japanese condiments and ingredients, click here.
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[Optional] Remove the brownish part and stringy root part. I recommend doing this extra pace when you eat raw edible bean sprouts or when they are seasoned with lite flavour sauce. You can taste the clean bean sprouts.
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Rinse the edible bean sprouts under cold water and drain well.
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Bring a big pot of water to a eddy. Once boiling, add edible bean sprouts to melt for 1 to one.five minutes.
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Bleed into a colander and set aside for five minutes as you lot don't desire to dilute the sauce with remaining water.
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Meanwhile, cut the green onion/scallion into small pieces. Grind the sesame seeds in a mortar and pestle. Grate the garlic, or use a garlic printing to vanquish the garlic.
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In a medium basin, combine all the ingredients for the seasonings and mix well. It might await lilliputian but it'due south more than enough.
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Add the edible bean sprout and dark-green onion/scallion in the bowl and combine all together. Serve chilled or at room temperature.
To Store
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Keep the leftovers in an airtight container and shop in the fridge for up to 4 days (merely enjoy it sooner!).
Calories: 131 kcal · Carbohydrates: x chiliad · Protein: 5 thou · Fatty: 9 g · Saturated Fat: 1 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 4 g · Sodium: 389 mg · Potassium: 231 mg · Cobweb: 3 g · Sugar: 5 k · Vitamin A: 87 IU · Vitamin C: xviii mg · Calcium: 63 mg · Fe: 2 mg
Course: Salad, Side Dish
Cuisine: Japanese, Korean
Keyword: moyashi, mung edible bean sprout
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Editor'southward Note: The mail service was originally published on Jan 23, 2011. The images and content are updated in June 2017.
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