Introducing 'Pre-Payday Bean Sprout Salad' – a delightful and budget-friendly dish made with economical bean sprouts and chikuwa. The sweet and sour dressing is incredibly appetizing. By microwaving and thoroughly squeezing out excess water, the flavors are deeply absorbed, resulting in a dish that's both cost-effective and nutritionally balanced. It's perfect for meal prep, offering a convenient and delicious side dish that brings peace of mind when stocked in your fridge.
Ingredients
Main Ingredients (2 servings)
- Bean sprouts 200g
- Chikuwa (fish cakes) 5 pieces (120g)
Seasonings
- [A] Soy sauce 4 tsp
- [A] Vinegar 1 tbsp
- [A] Sugar 2 tsp
- [A] Sesame oil 1 tsp
- [A] MSG 3 dashes
- [A] Toasted sesame seeds 1 tsp
- [A] Rayu (chili oil) to taste
- [A] Green onions to taste
Steps
- Thinly slice 5 chikuwa (fish cakes) diagonally. [Pro Tip!] Slicing them thinly helps them mix well with the bean sprouts, creating a harmonious dish.
- Place 200g bean sprouts in a heatproof container, cover with plastic wrap, and microwave at 600W for 3 minutes.
- Cool the microwaved bean sprouts under running water, then thoroughly squeeze out the excess water. [Pro Tip!] Squeezing out the water properly helps the seasonings absorb better.
- In a bowl, combine the squeezed bean sprouts and sliced chikuwa. Add 4 tsp soy sauce, 1 tbsp vinegar, 2 tsp sugar, 1 tsp sesame oil, 3 dashes MSG, and 1 tsp toasted sesame seeds, then mix well. [Pro Tip!] Crushing the toasted sesame seeds between your fingers as you add them will enhance their aroma.
- Plate the dish, garnish with green onions to taste, drizzle with rayu (chili oil) to taste, and serve.
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