BeaN Sprouts (Moyashi) Salad

Don't you just love the side salad at Asian Restaurants.  Sometimes it's just iceberg lettuce with homemade thousand island type dressing.  They also have a side of  tasty bean sprouts (moyashi) salad with a light vinegar dressing.  Chef Azuki's Moyashi Salad is also simple and homey, but even better!  She adds kamaboko, green onions, and cucumber for wonderful texture and color.  Oishii (Delicious)!  A perfect complement to any Asian style meal.

BeaN Sprouts ( Moyashi) Salad 

Ingredients

Salad:
1 lb of bean sprouts
2 quarts of boiling water
1 bunch of green onions
1/2 block of kamaboko (pink and white fishcake on wooden block)
2 small Japanese cucumbers ( or Persian cucumbers)

Dressing:
2 T sesame oil
2 T mirin   (cooking rice wine)
2 T shoyu (soy sauce)
1 1/2 tsp salt
1 1/2 sugar

Directions

1.  Place bean sprouts in a large bowl
2.  Carefully pour boiling water over it and let it stand for 5 minutes
3.  Drain thoroughly
4.  Thinly slice (julienne) green onions, kamaboko, and cucumbers and add to the bowl
5.  Whisk all the ingredients for the dressing in a small bowl
6.  Pour dressing over the bean sprouts mixture and toss
7.  Chill before serving

As always, Chef Azuki makes food into art.  The beautiful colors shine through winter's gloom.

BeaNspirations:  Find winter's beauty glistening through the chill air!