Steps

1. Rinse bean sprouts (1 bag / 200g) three times in the bag and drain thoroughly. (Key Tip!) Even if the bean sprouts don't require rinsing, washing them removes any off-odor and helps shed the root hairs.
   🕒 00:45
2. Place the rinsed bean sprouts in a heatproof container and spread them out evenly.
   🕒 02:02
3. Cover with plastic wrap and microwave on 600W for 3 minutes. (Key Tip!) Heating for 3 minutes cooks them through while maintaining a crisp texture.
   🕒 02:29
4. While heating, place a plastic bag over a bowl and prepare the sweet and sour dressing ingredients.
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5. Add 5 tbsp Rice Vinegar, 1 tbsp Honey, and 1/2 tbsp Shiro Dashi (White Soy Sauce Base) to the plastic bag.
   🕒 03:00
6. Slowly open the plastic wrap from back to front over the heated bean sprouts, allowing steam to escape.
   🕒 03:33
7. Drain the hot bean sprouts thoroughly and add them to the plastic bag containing the dressing. (Key Tip!) Adding them while hot helps the flavors penetrate quickly. Draining well prevents the taste from becoming diluted.
   🕒 04:06
8. Close the top of the plastic bag and gently mix the bean sprouts and dressing by shaking the bag. (Key Tip!) Do not knead too vigorously, as this will release excess moisture. Shake to combine evenly.
   🕒 05:01
9. Remove the air from the plastic bag, seal it tightly, and return it to the bowl.
   🕒 05:28
10. Chill in the refrigerator for about 1 hour. They are ready to eat once they have cooled to room temperature and are chilled.
    🕒 05:51
11. When serving, cut the top of the plastic bag with scissors. Pour the liquid into the dish first, then add the bean sprouts to prevent spillage.
    🕒 06:34