Spicy Japanese Beansprout Salad Recipe

I’ve had this recipe floating around my desk on a post-it for weeks now and finally remebered to post it.  Basically I had beansprouts to use up and didn’t want stirfry.  When I was living in Japan and you went to a restaurant you would get a cup of green tea and a little bowl of salady type stuff when you sat down.  One of the usual things was this spicy beansprout salad, lovely and refreshing with a bit of a kick.  I searched around online and found a few variations on it but nothing seemed quite right so I basically made it up.  It worked rather well I think!

Spicy Japanese Beansprout Salad

Serves 4

1 clove garlic, crushed
3/4 tsp salt
1 tbsp sugar
3 tbsp rice vinegar
1 tbsp japanese soy sauce (kikkoman* is best)
1 tsp sesame oil
1 tbsp sesame seeds
1/2 tsp chilli flakes**
1/4 tsp Tabasco
4 handfulls beansprouts

– Put everything aside from the beansprouts in a medium sized bowl and whisk until the salt and sugar are dissolved. 
– Toss the beansprouts in the dressing so they’re nicely coated.
– Put the bowl in the fridge to chill for at least 30 minutes. 
– Decant into small bowls as a starter or use as part of a main. 

* I cook a lot of Japanese food and you need a lighter soy sauce for this, Kikkoman is the best but it has become harder to find it as some supermarkets have stopped stocking it.  If you have a minute then go here and help Bring back Kikkoman!  I think Waitrose do an own brand Japanese soy sauce as well as stocking Kikkoman but I don’t live particularly close to one. 

**I couldn’t find the chilli flakes so just used a grindy garlic salt and chilli thing I found first.  The chilli flakes are mostly for the look, most of the heat comes from the Tabasco.


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Filed under Easy, Japanese, Starters

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