Bean Sprout and Wakame Seaweed Salad

1. 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. 2

   Rehydrate the dried wakame with water, squeeze out the excess moisture and cut into easy to eat pieces.

3. 3

   Roughly chop the egg.

4. 4

   Mix all the ingredients together except for the toppings.

5. 5

   For this version I used shrimp.

6. 6

   Sprinkle the shrimp with a little sake and katakuriko, blanch in boiling water and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.