Tosakanori and Bean Sprouts
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Fluttering and cute "Tosakanori" will vividly color the dishes! The crunchy texture is also good. Easy recipe that is healthy and easy to eat.
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Ingredients:
- Tosakanori (before rehydrating) 9g
- Bean sprouts 1 bag (200g)
- Cucumber (julienned) 1/2 to 1 piece
- Sesame oil 15g
- Oligosaccharide (or honey) 15g
- Your preferred vinegar 20g
- Soy sauce 1/2 tbsp
- Salt and pepper to taste
- White sesame seeds, as desired
How to:
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Soak Tosakanori in water for 4 minutes to rehydrate.
- Blanch bean sprouts in lightly salted boiling water for 1.5 minutes, then drain and rinse under cold water to remove excess moisture.
- In a bowl, combine bean sprouts, cucumber, sesame oil, oligosaccharide (or honey), vinegar, soy sauce, salt, and pepper. Mix well.
- Before serving, lightly toss Tosakanori with the mixture.
Tip:
If you want to preserve crunchiness of Tosakanori, toss it just before serving.
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The addition of Tosakanori to the simple ingredient as bean sprouts and cucumber salad not only enhances its appearance but also blends perfectly with its usual seasoning. The crunchy texture and beautiful color make it a versatile addition to any dish without overpowering the flavors.
