Zhenjiang vinegar (Chinese vinegar), rice or grain vinegar
Wash the 3 bags of bean sprouts. Put into a pan with about 5 mm of water. Cover with lid and steam-boil over high heat for 4.5 minutes.
Put the salt, umami seasoning, oyster soy sauce and vinegar in a large plastic container and mix. Add 2 teaspoon of konbu tea too!
Drain the boiled bean sprouts and let to cool until warm to the touch.
Put the bean sprouts in the container and mix with the vinegar-soy sauce. Cover with the lid and refrigerate.
Serve the bean sprouts on salads and omit the dressing! Put it on hamburger steaks instead of sauce! Put it on grilled fish instead of soy sauce! Serve it on chicken karaage (fried chicken) so that you don't absorb much of the oil.
If you are serious about losing weight! Pour a tablespoon of the vinegar-soy sauce over your food every time you eat! It's even more effective than just eating the bean sprouts!
Your skin will improve, your blood will become clean, your blood pressure and cholesterol will go down, constipation will improve, the fat around your liver will be reduced - and best of all, it even reduces stress! What a wonder!
I added vinegar-cured mackerel, which also cleans your blood.
Story Behind this Recipe
I want to eat! But I want to lose weight! I keep going back and forth repeatedly between these two states of mind. If you marinate the bean sprouts in vinegar soy sauce, they'll keep for at least 5 to 6 days! After losing weight on my first weight loss method using daikon radish (Recipe ID: 1816959) with which I lost 4 kg, I continued to eat vegetables in vinegar just before meals to prevent my body from absorbing fats.
By putting the bean sprouts in the vinegar-soy sauce marinade when they're still warm, the vinegar and soy sauce flavor permeates them well! Steam-boiling bean sprouts with a lid on is a magical way of cooking them to bring out their wonderful crispy texture.