Bean Sprout and Wakame Seaweed Salad

Bean Sprout and Wakame Seaweed Salad

By using oyster sauce to add depth and richness, you'll be able to gobble up plenty of everyday vegetables and seaweed.

Ingredients: 3 to 4 servings

Bean sprouts
1 bag
Wakame seaweed
50 g, rehydrated
Boiled egg
Oyster sauce
1 tablespoon
2 teaspoons
Curry powder
1 teaspoon
Toppings (shrimp, ham, bacon, imitation crab sticks, boiled pork slices, etc.)
to taste


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. Rehydrate the dried wakame with water, squeeze out the excess moisture and cut into easy to eat pieces. Roughly chop the egg.
3. Mix all the ingredients together except for the toppings.
4. For this version I used shrimp. Sprinkle the shrimp with a little sake and katakuriko, blanch in boiling water and season with salt and pepper.

Story Behind this Recipe

I made a variation of this side dish with Mixed Komatsuna and Boiled Egg (Recipe ID: 870137) using bean sprouts and wakame seaweed. It's an inexpensive recipe that you can make with ingredients you have on hand.