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[Moyashi Sanbaizu]

Vinegared Bean Sprout Salad
[Moyashi Sanbaizu]

Image of Vinegared Bean Sprout Salad<br/>[Moyashi Sanbaizu]

2 teaspoons (10ml) white sesame seeds
3 tablespoons (45ml) rice vinegar
1 tablespoons (22ml) soy sauce
1 teaspoons (7ml) sugar
8 ounces (225 g) bean sprouts
3 cups (750ml) water
teaspoon (1ml) salt
2 ounces (60 g) cooked ham
1 small, thin cucumber (about 3 ounces or 85 g)
inch (1.3cm) cube pared, fresh ginger root


Serves: 4


1. Heat sesame seeds in small skillet over medium-high heat, stirring or shaking pan constantly, until seeds are light brown and first popping sound occurs, about 2 minutes. Reserve.

2. Mix vinegar, soy sauce and sugar in small bowl; stir until sugar dissolves. Reserve dressing.

3. Rinse bean sprouts under cold running water; drain. Heat water and salt to boiling in 2 quart (2l) saucepan over medium-high heat; add sprouts and cook 1 minute. Drain sprouts; cool completely. Squeeze sprouts slightly to remove excess water.

4. Cut ham in ⅛ inch (3mm) thick slices; cut slices into ⅛ x 1½ inch (3mm x 4cm) strips. Cut cucumber diagonally into ⅛ inch (3mm) thick slices; stack slices and cut into ⅛ inch (3mm) wide strips. Mince ginger.

5. Combine sprouts, ham, cucumber and ginger in medium bowl. Just before serving, add dressing; toss lightly until thoroughly mixed. Divide mixture in 4 small bowls, if desired. Sprinkle with toasted sesame seeds. 

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