Scrumptious Way to Cook Japanese Style Bean Sprouts

Mung bean sprouts are a culinary vegetable grown by sprouting mung beans. They are grown in a shady and damp environment and are harvested once the roots have grown. Mung bean sprouts are among the most cultivated and consumed vegetables in countries such as India, Pakistan, Bangladesh, Nepal, Sri Lanka, China, Korea, South Asia and Southeast Asia; and these bean sprouts come from the mung beans.

The bean sprouts are an important ingredient for sweet and savory dishes which are common in Asian countries. Almost every country in Asia have their own unique recipe for the mung bean sprouts, but in Japanese cuisine, moyashi (もやし, “bean sprout”), in a strict sense of the word, refers to the mung bean sprout.

They are a key ingredient to Japanese cuisines like soups and stir-fried foods and are an excellent base for japanese vegan food.

 




 

 

What Makes the Mung Bean Sprouts Special?

Bean sprouts are a favorite among Asians because they can either be made into hundreds of recipes or incorporated into other food recipes. They’re like side dishes, except they’re not optional and you would really need to factor them into your meal if you want to enjoy the full course served to you. Bean sprouts are also relatively easy to cultivate and due to this fact, they’ve become a common ingredient in Asian cuisines, which to this day more new recipes are being added to an already extravagant list of bean sprouts food selection. Both locals and foreign tourists in Asia are fond of this delicacy.

10 easy bean sprout recipes

 

 

10 Best Japanese Style Bean Sprouts Recipes

1.) Japanese Bean Sprouts Salad

Ingredients

• 9 ounces bean sprouts (package of)
• 2 green onions (sliced, green parts only)
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic (crushed)
• 1 tablespoon toasted sesame seeds

How to Cook It

1. Boil 4 cups of water in a large pot. Then add the bean sprouts and keep boiling it for 1 more minute. Turn off the stove and drain the water leaving only the bean sprouts; place them immediately in an ice bath and cool them for 5 minutes. Drain bean sprouts again in a colander and set aside.
2. Start making the seasoning by mixing the soy sauce, rice vinegar, sesame oil, and garlic, and whisk them thoroughly. Add the sesame seeds and stir the mixture again for 1 – 2 minutes.
3. Combine the bean sprouts in a large bowl and the seasoning as well as the green onions, then mix thoroughly. Sprinkle it with chopped scallions and sesame seeds when you serve. Serve as a small starter salad for an Asian meal.

2.) Vegan Japanese Broth

Ingredients

• 1 piece seaweed (Kombu, seaweed, approx. 15 x 15 cm)
• 1/4 cup dried bonito flake (hana-katsuo, approx. 3 heaped tbsp)
• 2 tablespoons miso paste (yellow, Japanese miso paste)
• 1,333 cups tofu (diced)
• bean sprout (as desired)
• fresh herbs (as desired, e. g. spring onions, chive, and coriander)
• chili sauce

 

vegan japanese bean sprout broth

 

How to Cook It

1. Wipe the kombu with dry cloth carefully (do not wash it) in order to make the dashi broth. Fire up the stove and set to medium heat and boil the kombu in 800 ml of water. Once the temperature reaches 100 degrees Celsius (water boils) take out the kombu immediately, the keep the water boiling.
2. Toss the bonito flakes into the boiling water and maintain heat. Wait approximately 1 minute until the flakes sink to the bottom and then strain the broth through a cloth.
3. Heat the broth once again, then add the miso paste and stir until it is completely dissolved. Add ground black pepper and salt. Toss in the tofu and simmer for 5 more minutes, then season it again.
4. Pour the soup in bowls (prepare a specific number of bowls according to the size of your guests present) and add the herbs and the bean sprouts. You can also serve it with a chili sauce or a dollop to try a variety of flavors.

3.) Moyashi (Bean Sprout) Salad

Ingredients

• 1 1/4 pounds bean sprouts
• 2 sticks celery (chopped)
• 1 cup sliced carrots (thin)
• 2 tablespoons sesame
• 2 1/2 tablespoons soy sauce
• 1 1/2 tablespoons sugar
• 2 tablespoons vinegar
• 1 dash salt

How to Cook It

1. Blanch bean sprouts in boiling water for 1 minute, and strain.
2. This time grind the 1 tbsp. of sesame, then put it in a small bowl along with the other spices including the vinegar, soy sauce, and sugar.
3. Add the celery, carrot and bean sprouts to the sesame and spices mix and stir thoroughly.
4. Add salt to enhance the taste.

Modifications

It is recommended that you serve moyashi as a cold crispy salad, although you have the option to choose serving it either hot or cold. Try the moyashi salad with bean sprouts and other vegetables to cook with.

4.) Japanese Vegetable Pancakes (Okonomiyaki)

 

Ingredients

• 1 cup self-rising flour
• 1 cup dashi stock
• 2 eggs
• 1 tablespoon mirin (rice wine)
• 3 cups Chinese cabbage (finely shredded)
• 1 red pepper (large, thinly sliced)
• 3 green onions (thinly sliced)
• 1/4 cup pickled ginger (thinly sliced)
• 2 tablespoons peanut oil
• bean sprouts
• fried onions
• soy sauce
• Japanese Mayonnaise

How to Cook It

1. Sift the flour into a large bowl and gouge out the center so that it will seem like a well where you can add water and other ingredients to mix. Toss in the eggs, stock, and mirin in a bowl where you fist the flour and made a well earlier, then whisk until it smoothens. In a separate bowl toss in the ginger, onion, cabbage and 3/4 of the red pepper and stir.
2. Pre-heat a small skillet set to medium heat and pour 2 tsp. of oil. Pour in the 3/4 cup of the vegetable mixture, wait until it becomes viscous and then flatten with a spatula to the approximate size of a disc that’s 6 inches in diameter. Leave the mixture on the skillet for 3-4 minutes until the bottom part of it turns golden brown.
3. Turn the vegetable pancake and cook the other side until it also becomes golden brown (2-3 minutes). Transfer the vegetable pancakes to a clean plate and cover them to preserve the heat; repeat the procedure until you’ve cooked all of the vegetable pancakes.
4. Spread mayonnaise over the vegetable pancakes and drizzle a little soy sauce too! Add fried onions, bean sprouts and the remaining red pepper on top, then serve.

 

 

 

More delicious recipes in these home guides:

Robata The Japanese Grill

 

5.) Japanese Style Beef Burgers with Bean Sprouts (Moyashi Baagaa)

Ingredients

• 1 1/2 pounds ground beef
• 1 ground pork
• 1 onion (medium, finely chopped)
• 1/2 cup panko breadcrumbs
• 2 tablespoons milk (or water)
• 1 egg
• 1 teaspoon salt
• ground black pepper (freshly)
• 2 handfuls bean sprouts (with the ‘bean’ part removed, roughly chopped)
• oil (for cooking)
• ketchup
• worcestershire sauce

How to Cook It

1. Sauté the onion in a small amount of oil until it becomes transparent.
2. This time use the milk or water to moisten the breadcrumbs. Use more water or milk to ensure that the breadcrumbs are soaked, but not too much.
3. Toss the meat, breadcrumbs, egg, onion, pepper, and salt in a mixing bowl, then mix them thoroughly using your hands until they feel sticky to the touch. Add the bean sprouts, and mix it again.
4. Form them into patties and follow the directions for basic hambaagu for cooking to get the best results.

6.) Beef Sukiyaki (Japanese Hot Pot)

Ingredients

• 2 cups water
• 3/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup sugar
• beef (Thinly sliced, well-marbled)
• napa cabbage (chopped)
• onions (sliced)
• green onions (cut on the bias)
• fresh shiitake mushrooms (stems removed, left whole or halved)
• enoki mushrooms (bottoms removed and cleaned)
• bean sprouts
• firm tofu (sliced)
• udon noodles (or soba noodles)
• beaten egg (for dipping, optional)

How to Cook It

1. Put all the ingredients to make the broth in a pot, then boil it for roughly 2-3 minutes.
2. Pre-heat the skillet and set to high on the temperature dial. Put the beef slices in a uniform manner until they fill up all the space in the skillet and cook until one side becomes brown, then flip the meat slices and cook the other side also. Remove the beef slices and place them in a plate temporarily and put more beef slices in the skillet until all of them are cooked. Put all the cooked beef slices into the skillet again and add the broth as well, then cook for 3-5 minutes until it simmers.
3. Neatly place what’s left of the ingredients on top of the beef slices and add the sliced green onions too!
4. Cover the skillet with its lid and allow the food to simmer for about 5 – 10 minutes under medium heat on the stove. To determine that it’s already cooked check if the vegetables are tender because it means that it is done.
5. You can eat it with rice or noodles.

7.) Japanese Miso and Seaweed Noodle Soup

Ingredients

• 2 tablespoons olive oil (divided)
• 6 cloves garlic (minced)
• 1 onion (diced)
• 2 inches ginger (piece of, minced)
• 7 kombu (6-inch x 1-inch strips of)
• 3 cups shiitake mushrooms (diced)
• 1/3 cup soy sauce (+ 1 Tbsp. soy sauce)
• 2 tablespoons mirin
• 1 1/2 tablespoons toasted sesame oil
• 8 cups water
• 1 bok choy (large, greens and stalks chopped)
• 2 cups bean sprouts
• 14 ounces extra firm tofu (drained, pressed and cubed)
• 20 ounces kelp noodles (or sub cooked rice noodles or ramen)
• 5 eggs (soft or hard-boiled, halved)
• 1 bunch scallions (chopped)

How to Cook It

1. Turn on the stove and set to medium-high, then place a large pot on it and heat 1 tbsp. of olive oil. Add the ginger, onion, and garlic also. Saute for 5 minutes, stirring occasionally. Toss in the mushrooms and kombu. Keep sauteing for a few more minutes, then toss in the mirin and the 1/3 cup of soy sauce. Keep cooking for 2-3 minutes more and check if the onions are tender and translucent – this means it’s done.
2. Add sesame oil and water, then put the lid over it and allow to simmer. Leave it on the stove for at least 25 minutes, then taste the broth if it is ready.
3. This time set the skillet on the stove and heat it to medium, then pour 1 tbsp. of olive oil. Toss in the tofu and observe until it becomes brown in color. Check if the tofu becomes sticky, then flip it over and pour in 1 tbsp. of soy sauce. Keep it on the stove until you see the tofu’s edges are brownish and crispy, then transfer it on a clean plate.
4. Add the bok choy to the broth (if it’s been on the stove for 25 minutes or more). Let it simmer and check if the bok choy is now tender (should take about 6-8 minutes to cook). Turn off the stove and add the 1/4 cup of miso to the broth and tofu and stir the mixture. In case you want the miso flavor to stand out, then add more or it and stir thoroughly.
5. Prepare the noodles in individual bowls (set according to the number of guests you have) and pour the soup over the noodles until each bowl is filled up to 3/4 to the top. Add 1 egg for each bowl and some bean sprouts, then drizzle with hot sesame oil and serve.

8.) Grilled Pork with Miso Sauce

Ingredients

• 1 pound pork (block or pork chops, cut into 1″ slices)
• 1 garlic clove (crushed)
• 1 green onion (chopped into 2″ pieces)
• 2 teaspoons soy sauce
• 1 tablespoon sake
• 2 teaspoons sugar
• 2 tablespoons miso paste
• 2 teaspoons mirin
• 1 teaspoon sesame oil

How to Cook It

1. In a small bowl toss in the green onion, garlic, sesame oil, mirin, soy sauce, sugar, sake and miso and mix them thoroughly; then use this mix to marinate the pork and put it in the refrigerator for 30 minutes.
2. Heat up a frying pan in the stove and set to medium-high, then grill the pork in a small amount of oil for 5-6 minutes.
3. Add green beans and bean sprouts, then serve.

9.) Japanese Salmon Noodle Soup

Ingredients

• 2 salmon fillets (fresh)
• 4 baby corn (spears)
• 2 cloves garlic (crushed)
• 2 teaspoons garlic (crushed)
• 1 teaspoon sesame oil
• 1/2 teaspoon chili sauce (or similar)
• 1 teaspoon fish sauce
• 1 handful fresh coriander
• 1/2 lime (squeezed)
• 4 mushrooms (quartered)
• 2 cups stock (we used beef)
• 2 cups hot water
• 30 grams of bean sprouts
• 120 grams udon (dried noodles or similar)
• seaweed (Japanese, optional)

How to Cook It

1. Boil hot water and add sesame oil, chili, ginger, fish sauce and garlic; then reduce heat and let the mixture simmer.
2. Toss in the mushrooms and corn spears together with the other spices and allow to simmer for a few more minutes.
3. This time toss in the noodles and the salmon, turn down the heat by a notch and let simmer for 5 more minutes before turning off the stove.
4. Toss in the bean sprouts, coriander, and lime juice as well.
5. It is recommended that you use flat bowls when you serve this Japanese Salmon noodle soup to your guests as it allows you to put a little bit of everything into it.
6. Garnish with seaweed or spring onions if desired.

10.) Ramen Noodles with Chicken And Vegetables

Ingredients

• 1 chicken breast (on the bone)
• 2 carrots (1 roughly chopped and 1 sliced)
• 2 centimeters ginger (chopped)
• 2 chili peppers
• 1 tablespoon oil
• 100 grams of shiitake mushrooms (sliced)
• 100 grams of bean sprouts
• 1 red pepper (sliced)
• 200 grams noodles (Japanese wheat)
• 250 grams pak choi (cut into strips)
• 314 milliliters bamboo shoots (drained)

 

 




 

 

How to Cook It

1. Pour 4 cups of water in a large saucepan and boil it, then add the chili peppers, ginger, chopped carrot, and chicken into the boiling water. Turn down the dial by a notch from high to low and allow it to simmer.
2. Transfer the chicken to a clean glass bowl and remove the skin, then chop it into tiny pieces. Pour the liquid through a sieve into a bowl.
3. This time set the stove to high heat and heat the oil on the same saucepan. Toss in the pepper, bean sprouts, mushrooms and carrot slices, then sauté for 3 minutes. Add the broth that you cooked from the chicken mix earlier and let it boil. Toss in the noodles and cook for about 5 minutes, then add the diced chicken, bamboo shoots, and bok choy and let simmer for another 2 minutes.