Spicy Bean Sprout Salad

12 oz bean sprouts

2 Tbsp toasted sesame oil

1½ tsp soy sauce

1½ tsp shichimi togarashi (Japanese seven spice)

½ tsp Diamond Crystal kosher salt ((or more to taste))

Freshly ground black pepper ((or use white pepper powder for a more intense peppery kick))

1 Tbsp toasted white and black sesame seeds

Green onion/scallion ((chopped; optional))

Gather all the ingredients.
Bring a large pot of water to a boil. Add 12 oz bean sprouts and cook for 1–2 minutes.
After cooking, drain the water really well.
In a large bowl, combine all the seasonings: 2 Tbsp toasted sesame oil, 1½ tsp soy sauce, 1½ tsp shichimi togarashi (Japanese seven spice), ½ tsp Diamond Crystal kosher salt, and freshly ground black pepper.
Add the cooked bean sprouts to the seasonings and mix well together. Sprinkle 1 Tbsp toasted white and black sesame seeds on top. Garnish with chopped green onion/scallion, if desired.
You can store in the refrigerator for up to 3 days.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇯🇵Japanese

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 10m