Salad Tauge Pedas
Dressed in sesame oil and Japanese seven spice, this Spicy Bean Sprout Salad is delicious as an appetizer or topping for your ramen noodle soup. My recipe is so quick and easy—ready in less than 10 minutes!
Foto: Just One CookbookBahan-bahan
- 12 oz bean sprouts
- 2 Tbsp toasted sesame oil
- 1½ tsp soy sauce
- 1½ tsp shichimi togarashi (Japanese seven spice)
- 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))
- 1 Tbsp toasted white and black sesame seeds
- green onion/scallion ((chopped; optional))
Langkah-langkah
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.
You can store in the refrigerator for up to 3 days.
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