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1
Wash the sprouts well, and cut off the roots.
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2
Shred the crab sticks into thin strips.
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3
Combine all the ingredients.
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4
Add the sprouts to the combined sauce.
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5
Add salt and leave for about 10 minutes.
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6
At first the sauce won't blend well with the sprouts, as shown here.
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7
In about 10 minutes, the sprouts will wilt and become saturated with the sauce.
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8
Add the shredded crab sticks, and chill in the refrigerator.
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9
Transfer to a serving plate, pour remaining sauce over it and serve.
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10
If you let it rest overnight in a plastic container in the refrigerator, the flavors will blend together and become even more delicious.
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11
The version in the main photo was left to marinate overnight.
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12
The colors don't change that much, so you can make a large batch and serve it as an appetizer when guests come.
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13
I used two 60 g packs of sprouts, for reference.
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14
Please use that as a guide for the amount of marinade sauce you use.
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15
Variation: You can use cucumbers instead of the sprouts.
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16
This idea came from a friend of mine.
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17
Finely julienne the cucumber, rub a little salt and tightly squeeze out all the moisture.
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18
You can also use white sesame paste instead of sesame oil.
