Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, bean sprout and wakame seaweed salad. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Bean Sprout and Wakame Seaweed Salad is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Bean Sprout and Wakame Seaweed Salad is something that I have loved my entire life.
Cool with running water, and drain very well. Rehydrate the dried wakame with water, squeeze out the excess moisture and cut into easy to eat pieces. Place arame and wakame in a deep bowl and cover with hot water. Bring a large pot of water to a boil and drop in bean sprouts.
To get started with this particular recipe, we have to first prepare a few components. You can have bean sprout and wakame seaweed salad using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Bean Sprout and Wakame Seaweed Salad:
- Take 1 bag Bean sprouts
- Prepare 50 grams, rehydrated Wakame seaweed
- Get 1 Boiled egg
- Make ready 1 tbsp Oyster sauce
- Make ready 2 tsp Mayonnaise
- Prepare 1 tsp Curry powder
- Make ready 1 Toppings (shrimp, ham, bacon, imitation crab sticks, boiled pork slices, etc.)
Great recipe for Easy and Refreshing Salad with Bean Sprouts and Wakame. I made it to replace a school lunch (it was bang bang chicken) for my daughter, since she's allergic to sesame seeds. I made it light since the main dish was pepper steak. I made a typical Harusame Salad with minimal ingredients today - vermicelli, carrot, cucumber, ham and rehydrated chopped wakame seaweed.
Instructions to make Bean Sprout and Wakame Seaweed Salad:
- Put the bean sprouts in a heatproof container, cover with plastic wrap and microwave for 2 minutes at 500 - 600 W. Cool with running water, and drain very well.
- Rehydrate the dried wakame with water, squeeze out the excess moisture and cut into easy to eat pieces. Roughly chop the egg.
- Mix all the ingredients together except for the toppings.
- For this version I used shrimp. Sprinkle the shrimp with a little sake and katakuriko, blanch in boiling water and season with salt and pepper.
I made it light since the main dish was pepper steak. I made a typical Harusame Salad with minimal ingredients today - vermicelli, carrot, cucumber, ham and rehydrated chopped wakame seaweed. The vegetables and ham are all julienned. If your wakame seaweed comes in a long strand, cut it into small pieces. Other than these, I sometimes add bean sprouts and/or kinshi tamago (julienned egg crepes).
So that’s going to wrap this up for this special food bean sprout and wakame seaweed salad recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
