Moyashi / Japanese Bean Sprouts

Moyashi / Japanese Bean Sprouts is a quick and healthy side dish. Toss blanched bean sprouts in a savory sauce of soy sauce, sesame seeds, sesame oil, and chili powder. It is super delicious.

5 from 1 vote

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Prep Time: 10

Cook Time: 5

Servings:

Ingredients

10 ounces bean sprouts
2 tablespoons roasted sesame seeds
2 tablespoon sesame oil
1 teaspoon soy sauce
½ teaspoon shichimi togarashi optional
½ teaspoon white pepper optional

Instructions

First prepare the bean sprouts:
Bring a large pot of water to a boil. Blanch the bean sprouts for 2 minutes. Drain and set aside.
Then prepare the sesame seeds:
In a small pan over medium heat, gently toast the sesame seeds until fragrant. Be careful not to burn the sesame seeds. Remove from heat.
Use a mini food processor (or grinder, or mortar and pestle) to grind the sesame seeds.
Note: this step is optional, especially if you don't have the time or equipment to grind the sesame seeds. But it makes a delicious difference and I believe it is worth the extra 5-10 minutes.
When sesame seeds are toasted, they get so fragrant. And when you grind the sesame seeds, it releases the oils. The ground sesame seeds truly coat the bean sprouts. The flavors are more intense.
If you skip this step, just use the roasted sesame seeds as is.
Then mix the sauce:
In a large bowl, mix together the ground sesame seeds, sesame oil, soy sauce, shichimi togarashi (optional), and white pepper (optional).
Add the drained bean sprouts to the bowl. Mix until the bean sprouts are evenly coated in the sauce. Eat and enjoy!
This dish is best at room temperature or slightly chilled.