If you are looking to enjoy the light, crisp texture of bean sprouts in a salad, this Japanese Bean Sprout Salad is definitely worth trying. The savory depth of soy sauce, the tanginess of vinegar, and the richness of sesame oil come together in perfect balance, making it an ideal appetizer or a refreshing side dish to complement your meal.
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What is Japanese Bean Sprout Salad?
Japanese Bean Sprout Salad is a dish made by tossing boiled bean sprouts with ingredients like cucumber and ham, then seasoning everything together. While bean sprouts tend to become watery when boiled, using the right technique helps preserve their crisp texture and allows them to better absorb seasonings. Bean sprouts prepared this way are perfect for salads.
In Japan, where bean sprouts are widely available, they are commonly used in salads and stir-fries, and this recipe recreates a familiar taste you might find there. It is quick and easy to prepare, making it an excellent choice for an everyday meal. Enjoy the refreshing crispness paired with savory, well-balanced flavors.
Introduction to bean sprouts
Bean sprouts are a common ingredient throughout Asia, including Japan, but they may be unfamiliar to many people outside the region.
They have a long, slender, milky-white appearance and a light, crisp texture, and are low in calories and high in water content. Their mild flavor makes them versatile and easy to incorporate into a wide variety of dishes. In Japan, they are also inexpensive and widely available, making them a staple ingredient found in almost every grocery store. Nutritionally, they provide vitamin C, along with minerals and dietary fiber.
There are different varieties, such as mung bean sprouts and soybean sprouts, which vary in thickness and texture, but they are generally used interchangeably. In other words, you can use any type of bean sprouts for this Japanese bean sprout salad.
Overcooking causes them to lose their signature crispness, so the key to making them delicious is to cook them in a way that preserves their texture.
How to prepare bean sprouts for salad
Bean sprouts can easily lose their crisp texture if overcooked, and even when cooked properly, their high water content makes it difficult for them to absorb seasonings. For this reason, when preparing them for a salad, it is best to follow these two steps:
- Boil them briefly.
When boiling bean sprouts, keep the cooking time between 30 seconds and one minute, no longer. Any longer and they will become too soft. Not only that, but their nutrients will also start to leach out.
- Squeeze out the excess moisture after boiling.
Even if you cook bean sprouts properly, they tend to taste watery when used in a salad because they naturally contain a lot of moisture. To prevent this, try squeezing them firmly.
You might worry that squeezing them will cause them to lose their signature texture, but that is not the case. Their crispness remains intact while the excess moisture is removed, allowing the dressing to soak in better. This is a common technique used in Japan, both at home and in restaurants.
This salad also includes cucumbers, which are similarly high in water content. Removing excess moisture from them will also improve the overall flavor. The recipe shares an easy method using a plastic bag to remove excess moisture from both ingredients, while keeping your hands clean. Be sure to give it a try!
📋Step-by-step recipe
Ingredients
- 7 oz bean sprouts
- 1 Japanese or Persian cucumber (If using Persian cucumbers, increase the quantity by about 1.5 times, as they are smaller.)
- 1.5 oz deli-sliced ham
Seasonings:
- 1 Tbsp rice vinegar
- 1 ½ Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- ½ Tbsp toasted sesame seeds
Instructions
🕒 Total: 10 mins
Step 1
Slice the cucumber and ham into thin strips, about ⅕ inch (5 mm) wide.
Step 2
Fill a pot with plenty of water and bring it to a boil. Once boiling, add the bean sprouts and cook for 30 seconds (up to 1 minute). (Depending on the amount of water, it may stop boiling when you add the sprouts, but there is no need to wait for it to return to a full boil.)
Step 3
Drain the sprouts in a colander. Rinse them under running water to cool them completely, then drain well again.
Step 4
Place the bean sprouts and cucumber into a plastic bag. Cut a small hole in one corner of the bag using scissors. Squeeze the bag with your hands to press out the excess moisture from the sprouts and cucumber through the hole.
Step 5
Transfer the sprouts and cucumber to a bowl and add the ham. Season with rice vinegar, soy sauce, sesame oil, and sesame seeds, then toss to combine.
To store
You can store it in the refrigerator for up to 2 days.
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Recipe card
Japanese Bean Sprout Salad
Ingredients
- 7 oz bean sprouts
- 1 Japanese or Persian cucumber (If using Persian cucumbers, increase the quantity by about 1.5 times, as they are smaller.)
- 1.5 oz deli-sliced ham
Seasonings:
- 1 Tbsp rice vinegar
- 1 ½ Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- ½ Tbsp toasted sesame seeds
Instructions
- Slice the cucumber and ham into thin strips, about ⅕ inch (5 mm) wide.
- Fill a pot with plenty of water and bring it to a boil. Once boiling, add the bean sprouts and cook for 30 seconds (up to 1 minute). (Depending on the amount of water, it may stop boiling when you add the sprouts, but there is no need to wait for it to return to a full boil.)
- Drain the sprouts in a colander. Rinse them under running water to cool them completely, then drain well again.
- Place the bean sprouts and cucumber into a plastic bag. Cut a small hole in one corner of the bag using scissors. Squeeze the bag with your hands to press out the excess moisture from the sprouts and cucumber through the hole.
- Transfer the sprouts and cucumber to a bowl and add the ham. Season with rice vinegar, soy sauce, sesame oil, and sesame seeds, then toss to combine.
Notes
- You can store it in the refrigerator for up to 2 days.
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