Chef Naoya Higuchi explains how to make an exquisite bean sprout stir-fry based on scientific principles. By not stir-frying on high heat and instead cooking slowly from a low temperature, you can prevent sogginess and concentrate the umami. By searing and adding seasonings at the end, we reveal the professional techniques to maximize the texture and flavor of the bean sprouts.
Ingredients
Main Ingredients (1 serving)
- Bean Sprouts 200g
- Sesame Seeds
Seasonings
- [A] Soy Sauce 2 tsp
- [A] Mirin (Sweet Rice Wine) 1 tsp
- [A] Grated Garlic A pinch
- Sesame Oil 1 tbsp
Steps
- Prepare the sauce. Mix Soy Sauce 2 tsp, Mirin (Sweet Rice Wine) 1 tsp, and Grated Garlic A pinch. [This is the key!] Prepare the sauce before stir-frying so you're not rushed.
- Heat Sesame Oil 1 tbsp in a frying pan and spread Bean Sprouts 200g evenly. [This is the key!] If the bean sprouts are old, soak them in water, but if they are fresh, use them as-is without washing. They will be sterilized during cooking.
- Heat the frying pan over medium heat and cook the bean sprouts for 2 minutes. [This is the key!] Since you want to get some char, do not touch the bean sprouts and cook them slowly. Adding salt will make the pectin dissolve more easily, leading to sogginess, so season at the very end.
- Flip the bean sprouts and cook for another 1 minute. [This is the key!] The char on the bean sprouts is the key to their deliciousness. Do not remove the root hairs or sprouts as they contain umami.
- Turn off the heat and add the prepared sauce (Soy Sauce 2 tsp, Mirin (Sweet Rice Wine) 1 tsp, Grated Garlic A pinch) and mix everything together. [This is the key!] Adding the seasoning at this stage helps prevent releasing too much moisture.
- Sprinkle with sesame seeds for garnish. [This is the key!] Sprinkling sesame seeds increases the chewing sensation and makes the flavor of the bean sprouts more pronounced.
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