Crispy Light Bean Sprouts and Crispy Browned Egg wi

Name: Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 ml Water; 1 tbsp Store-bought mentsuyu; 1 dash less than 2 tablespoons Soy sauce; 2 tbsp Vinegar; 2 tbsp Raw cane sugar; 1 tbsp Katakuriko; 1 few drops A fragrant sesame oil; 2 Eggs; 1 tbsp Water; 1 dash Salt; 1 bag Bean sprouts; 1 Salt; 1 Green vegetables; 1 Oil to cook the eggs

Servings: persons

150 ml Water
1 tbsp Store-bought mentsuyu
1 dash less than 2 tablespoons Soy sauce
2 tbsp Vinegar
2 tbsp Raw cane sugar
1 tbsp Katakuriko
1 few drops A fragrant sesame oil
2 Eggs
1 tbsp Water
1 dash Salt
1 bag Bean sprouts
1 Salt
1 Green vegetables
1 Oil to cook the eggs

1
Put all the tenshinhan sauce ingredients except for the sesame oil in a pan.
2
Cook while stirring constantly with a wooden spatula over medium heat.
3
Stir from the bottom.
4
Taste and adjust the seasoning with salt if needed.
5
When the sauce is bubbly, shiny and translucent, turn off the heat.
6
Wash the bean sprouts.
7
Steam cook without oil in a non-stick pan without a lid, turning it over occasionally for 4 to 5 minutes.
8
If you don't have a non-stick pan, blanch the bean sprouts quickly in boiling water and drain well.
9
Drain the bean sprouts well in a colander or sieve, and arrange in a mound on a large serving plate.
10
Beat the eggs lightly, and add 1 tablespoon of water and a little salt.
11
Heat oil in a pan and pour in the beaten eggs.
12
Stir 2 to 3 times with cooking chopsticks, push the egg towards the middle and make an omelette that's lightly browned on the bottom.
13
If you cook it long enough that bubbles form along the edges of the pan, the egg will become and fragrant.
14
Invert the omelette browned side up on the mound of bean sprouts.
15
Heat the tenshin-an sauce again until piping hot.
16
Drizzle in fragrant sesame oil at the very end and mix in.
17
Pour the sauce over the omelette and bean sprouts.
18
Sprinkle with green vegetables to garnish and it's done.
19
It's great with rice as well as for guests.
20
It goes really well with beer and shochu as a drinking appetizer.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 150 ml Water, 1 tbsp Store-bought mentsuyu, 1 dash less than 2 tablespoons Soy sauce, 2 tbsp Vinegar, and more.

Yes, Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions