Bean Sprout and Wakame Seaweed Salad
Bean Sprout and Wakame Seaweed Salad

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, bean sprout and wakame seaweed salad. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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.

Bean Sprout and Wakame Seaweed Salad is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Bean Sprout and Wakame Seaweed Salad is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook bean sprout and wakame seaweed salad using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Bean Sprout and Wakame Seaweed Salad:
  1. Take 1 bag Bean sprouts
  2. Take 50 grams, rehydrated Wakame seaweed
  3. Prepare 1 Boiled egg
  4. Take 1 tbsp Oyster sauce
  5. Prepare 2 tsp Mayonnaise
  6. Make ready 1 tsp Curry powder
  7. Prepare 1 Toppings (shrimp, ham, bacon, imitation crab sticks, boiled pork slices, etc.)

Rinsed the salted wakame seaweed in cold water to remove excess salt. Squeeze and put the seaweed into another bowl of water. Be careful not to oversoak or it will get soggy. I made a typical Harusame Salad with minimal ingredients today - vermicelli, carrot, cucumber, ham and rehydrated chopped wakame seaweed.

Steps to make Bean Sprout and Wakame Seaweed Salad:
  1. 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.
  2. Rehydrate the dried wakame with water, squeeze out the excess moisture and cut into easy to eat pieces. Roughly chop the egg.
  3. Mix all the ingredients together except for the toppings.
  4. 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.

Be careful not to oversoak or it will get soggy. 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 with this special food bean sprout and wakame seaweed salad recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!