Easiest Way to Prepare Perfect Bean Sprout and Wakame Seaweed Salad

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, bean sprout and wakame seaweed salad. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Bean Sprout and Wakame Seaweed Salad is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Bean Sprout and Wakame Seaweed Salad is something that I have loved my entire life. They’re nice and they look wonderful.

Great recipe for Bean Sprout and Wakame Seaweed Salad. I made a variation of this side dish with Mixed Komatsuna and Boiled Eggusing bean sprouts and wakame seaweed. It's an inexpensive recipe that you can make with ingredients you have on hand. Try adding some thinly sliced carrots for color.

To get started with this particular recipe, we must prepare a few components. You can have bean sprout and wakame seaweed salad using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Bean Sprout and Wakame Seaweed Salad:

1. Prepare 1 bag Bean sprouts
2. Make ready 50 grams, rehydrated Wakame seaweed
3. Make ready 1 Boiled egg
4. Prepare 1 tbsp Oyster sauce
5. Make ready 2 tsp Mayonnaise
6. Get 1 tsp Curry powder
7. Prepare 1 Toppings (shrimp, ham, bacon, imitation crab sticks, boiled pork slices, etc.)

Transfer to a serving bowl, sprinkle with the sesame seeds and serve. Add vermicelli, ham and wakame seaweed to the mixing bowl and mix them gently ensuring that all ingredients are mixed well. Toss through the dressing, transfer the salad to a serving plate/bowl and sprinkle roasted sesame seeds over the salad if using. Add the edamame, bean sprouts and wakame to the dressing and toss to coat.

Instructions to make Bean Sprout and Wakame Seaweed Salad:

1. Put the bean sprouts in a heatproof container, cover with plastic wrap and microwave for 2 minutes at 500 - 600 W. Cool with running water, and drain very well.
2. Rehydrate the dried wakame with water, squeeze out the excess moisture and cut into easy to eat pieces. Roughly chop the egg.
3. Mix all the ingredients together except for the toppings.
4. For this version I used shrimp. Sprinkle the shrimp with a little sake and katakuriko, blanch in boiling water and season with salt and pepper.

Toss through the dressing, transfer the salad to a serving plate/bowl and sprinkle roasted sesame seeds over the salad if using. Add the edamame, bean sprouts and wakame to the dressing and toss to coat. Transfer to a serving bowl, sprinkle with the sesame seeds and serve. Introducing how to make "bean sprouts and wakame seaweed namul", a speedy regular dish made from price honor students "bean sprouts" and "dried wakame seaweed". You don't have to have a frying pan.

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