Mung Bean Sprout and Water Parsley Salad – Steam Instead of Blanching to Prevent Excess Water

Steps

1. 1

   Rinse the mung bean sprouts 2–3 times in cold water, removing the mung bean husks.

2. 2

   Spread the rinsed sprouts in a pot, add 100ml of water and 2T of mirin, and steam over medium heat for 10 minutes.

3. 3

   Spread the steamed sprouts on a wide tray and let them cool as is.

4. 4

   Separate the water parsley stems and leaves, then cut into halves.

5. 5

   Bring 1L of water and 1 tbsp of sea salt to a boil. Blanch the stems for 15 seconds, then add the leaves and blanch for another 15 seconds.

6. 6

   Rinse the blanched water parsley in cold water to remove residual heat, squeeze out the water, and combine with the sprouts in a bowl.

7. 7

   Add 0.5T each of soup soy sauce, fish sauce, sesame oil, minced garlic, and fine salt, then sprinkle sesame seeds and toss well.