moyashi salad

Bean Sprout Salad

Published on 12/01/2017 | In By
    • Cook Time
    • Minutes

Bean sprout salad

Bean sprout ( Moyashi:もやし), it’s an emergency ingredient that will help the budget, but it’s still a very nutritious vegetable. How kind it is!

This is a “Hashiyasume” plate. “Hashi“= chopstick, “yasume“= rest break. It is eaten as a light accompaniment to the main dishes. When we have a meal all the dishes are served at almost the same time with a home style dinner. (If you drink alcohol with the meal, rice and soup will be served at the end) “Hashiyasume” is normally something simple, something small, and something not too heavy.

I like to add peppery flavours, such as “Rayu“, “Shichimi“, “Takanotume” or mustard. And some nuts such as sesame and walnut always work well.

Ingredients

  • 200g beans sprut
  • 10cm cucumber : 3cm julienne
  • 1/2 yellow (or red) bell pepper : 3cm julienne
  • * 2 tbsp sesam : grained
  • * 1 tbsp Mayonnaise
  • * 1 tsp Miso (Shiro-miso is prefer, if you have)
  • * 1 tsp Soy-sauce
  • * 1/2 tsp Sugar
  • * 1/2 tsp Vinegar
  • 20g Walnut : Cut into small peaces
  • Salt

Instructions

  1. Mix well all ingredients for sauce (with * ingredients).
  2. Salt the julienne cucumber and rub little bit. Set a side.
  3. Boil beans sprut 1-2 minutes, darin well, and leave a few minutes in a colander. .
  4. Rince the cucumber and wring lightly the water out.
  5. Mix beans sprut, cucumber, bell pepper and sauce. Leave at least 10minutes before serving.