How many servings does this recipe make?

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

What ingredients do I need for Macrobiotic Bean Sprouts and Enoki Mushroom Kimpira?

You need 7 ingredients. The key ingredients include: 1 pack Bean sprouts, 1 packet Enoki mushrooms, 2 tsp Sesame oil, 2 tsp Cooking sake, and more.

Is Macrobiotic Bean Sprouts and Enoki Mushroom Kimpira suitable as general?

Yes, Macrobiotic Bean Sprouts and Enoki Mushroom Kimpira falls under the General category and is a great choice for this type of meal.

How do I store leftover Macrobiotic Bean Sprouts and Enoki Mushroom Kimpira?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Macrobiotic Bean Sprouts and Enoki Mushroom Kimpira

Name: Macrobiotic Bean Sprouts and Enoki Mushroom Kimpira
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pack Bean sprouts; 1 packet Enoki mushrooms; 2 tsp Sesame oil; 2 tsp Cooking sake; 1 tbsp Usukuchi soy sauce; 2 tsp Mirin; 1 Shichimi spice

Try this homemade Macrobiotic Bean Sprouts and Enoki Mushroom Kimpira recipe the whole family will love. Made with pack, Enoki mushrooms, Sesame oil and…

This Macrobiotic Bean Sprouts and Enoki Mushroom Kimpira relies on simple, everyday ingredients such as pack bean sprouts, packet enoki mushrooms, sesame oil and cooking sake. It comes together quickly and makes 4 servings, at about 30 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 pack Bean sprouts
1 packet Enoki mushrooms
2 tsp Sesame oil
2 tsp Cooking sake
1 tbsp Usukuchi soy sauce
2 tsp Mirin
1 Shichimi spice

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Quick Info

Servings
4 servings
Calories
30 kcal
Category
General

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