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To sauté bean sprouts, first heat 1 tablespoon (15 mL) of vegetable oil in a nonstick pan over medium heat. In a mixing bowl, mix ½ teaspoon (6 g) of salt and 2 cups (200 g) of fresh bean sprouts together. Then, pour your bean sprouts into the pan. Cook them over medium heat for 5 minutes. Stir the bean sprouts occasionally as they cook to ensure they heat evenly. To make bean sprout stir-fry, first slice ½ cup (50 g) of scallions into thin slices. Add them to a mixing bowl with 1 tablespoon (5 g) of minced ginger and 1 tablespoon (8 g) of sliced garlic. Toss them together by hand. Then, coat a large wok with vegetable oil and heat it over medium heat. Add your hand-mixed ingredients and stir them in the wok for 1-2 minutes. Next, add 4 cups (400 g) of bean sprouts to the wok and continue stirring. Heat your ingredients for an additional 5 minutes and serve with rice. For more stir-frying tips, read on!

How To Cook Bean Sprouts Food

CLASSIC BEAN SPROUT STIR FRY

Provided by Ming Tsai

Number Of Ingredients 6

KONGNAMOOL (KOREAN SOYBEAN SPROUTS)

A fresh Korean favorite with the flavor of kim chi. Enjoy with a bowl of rice.

Provided by Emmy

Number Of Ingredients 8

Nutrition Facts : Calories 287.9 calories, Carbohydrate 14.8 g, Fat 22.7 g, Fiber 3 g, Protein 16.3 g, SaturatedFat 3.2 g, Sodium 508.3 mg, Sugar 0.6 g

10 Scrumptious Ways to Cook Japanese Style Bean Sprouts

17 easy recipes anyone can make.

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Mung bean sprouts are cultivated by sprouting mung beans and are used in a lot of dishes, especially in Asia.

They are grown in a damp environment full of shade and are harvested once the roots have grown.

Mung bean sprouts are among the most cultivated and consumed vegetables in countries such as India, Pakistan, Bangladesh, Nepal, Sri Lanka, China, Korea, South Asia, and Southeast Asia; and these bean sprouts come from the mung beans.

The bean sprouts are an important ingredient for sweet and savory dishes which are common in Asian countries.

Almost every country in Asia have their own unique recipe for these mung bean sprouts.

In Japan, they are called “moyashi” もやし that literally means mung bean sprout.

You can often find them as a key ingredient to Japanese cuisines like soups and stir-fried foods and are an excellent base for Japanese vegan food.

What Makes the Mung Bean Sprouts Special?

Bean sprouts are a favorite among Asians because they can either be made into hundreds of recipes or incorporated into other food recipes.

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They’re like side dishes, except they’re not optional and you would really need to factor them into your meal if you want to enjoy the full course served to you.

Bean sprouts are also relatively easy to cultivate and due to this fact, they’ve become a common ingredient in Asian cuisines, which to this day more new recipes are being added to an already extravagant list of bean sprouts food selection.

Both locals and foreign tourists in Asia are fond of this delicacy.

10 Best Japanese Style Bean Sprouts Recipes

Moyashi (bean sprout) salad with sweet & sour soy

Equipment

Ingredients

Instructions

Notes

Tried this recipe? Let us know how it was!

Vegan Japanese Broth

Ingredients

• 1 piece seaweed (Kombu, seaweed, approx. 15 x 15 cm)
• 1/4 cup dried shiitake mushrooms (approx. 3 heaped tbsp)
• 2 tablespoons miso paste (yellow, Japanese miso paste)
• 1,333 cups tofu (diced)
• bean sprout (as desired)
• fresh herbs (as desired, e. g. spring onions, chive, and coriander)
• chili sauce

How to Cook It

1. Wipe the kombu with dry cloth carefully (do not wash it) in order to make the dashi broth. Fire up the stove and set to medium heat and boil the kombu in 800 ml of water. Once the temperature reaches 100 degrees Celsius (water boils) take out the kombu immediately, the keep the water boiling.
2. Toss the shiitake mushrooms into the boiling water and maintain heat. Wait approximately 1 minute until the flakes sink to the bottom and then strain the broth through a cloth.
3. Heat the broth once again, then add the miso paste and stir until it is completely dissolved. Add ground black pepper and salt. Toss in the tofu and simmer for 5 more minutes, then season it again.
4. Pour the soup in bowls (prepare a specific number of bowls according to the size of your guests present) and add the herbs and the bean sprouts. You can also serve it with a chili sauce or a dollop to try a variety of flavors.

Japanese Vegetable Pancakes (Okonomiyaki)

Ingredients

• 1 cup self-rising flour
• 1 cup dashi stock
• 2 eggs
• 1 tablespoon mirin (rice wine)
• 3 cups Chinese cabbage (finely shredded)
• 1 red pepper (large, thinly sliced)
• 3 green onions (thinly sliced)
• 1/4 cup pickled ginger (thinly sliced)
• 2 tablespoons peanut oil
• bean sprouts
• fried onions
• soy sauce
• Japanese Mayonnaise

How to Cook It

1. Sift the flour into a large bowl and gouge out the center so that it will seem like a well where you can add water and other ingredients to mix. Toss in the eggs, stock, and mirin in a bowl where you fist the flour and made a well earlier, then whisk until it smoothens. In a separate bowl toss in the ginger, onion, cabbage and 3/4 of the red pepper and stir.
2. Preheat a small skillet set to medium heat and pour 2 tsp. of oil. Pour in the 3/4 cup of the vegetable mixture, wait until it becomes viscous and then flatten with a spatula to the approximate size of a disc that’s 6 inches in diameter. Leave the mixture on the skillet for 3-4 minutes until the bottom part of it turns golden brown.
3. Turn the vegetable pancake and cook the other side until it also becomes golden brown (2-3 minutes). Transfer the vegetable pancakes to a clean plate and cover them to preserve the heat; repeat the procedure until you’ve cooked all of the vegetable pancakes.
4. Spread mayonnaise over the vegetable pancakes and drizzle a little soy sauce too! Add fried onions, bean sprouts and the remaining red pepper on top, then serve.

Japanese Style Beef Burgers with Bean Sprouts (Moyashi Baagaa)

Ingredients

• 1 1/2 pounds ground beef
• 1 ground pork
• 1 onion (medium, finely chopped)
• 1/2 cup panko breadcrumbs
• 2 tablespoons milk (or water)
• 1 egg
• 1 teaspoon salt
• ground black pepper (freshly)
• 2 handfuls bean sprouts (with the ‘bean’ part removed, roughly chopped)
• oil (for cooking)
• ketchup
• worcestershire sauce

How to Cook It

1. Sauté the onion in a small amount of oil until it becomes transparent.
2. This time use the milk or water to moisten the breadcrumbs. Use more water or milk to ensure that the breadcrumbs are soaked, but not too much.
3. Toss the meat, breadcrumbs, egg, onion, pepper, and salt in a mixing bowl, then mix them thoroughly using your hands until they feel sticky to the touch. Add the bean sprouts, and mix it again.
4. Form them into patties and follow the directions for basic hambaagu for cooking to get the best results.

Beef Sukiyaki (Japanese Hot Pot)

Ingredients

• 2 cups of water
• 3/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup sugar
• beef (Thinly sliced, well-marbled)
• napa cabbage (chopped)
• onions (sliced)
• green onions (cut on the bias)
• fresh shiitake mushrooms (stems removed, left whole or halved)
• enoki mushrooms (bottoms removed and cleaned)
• bean sprouts
• firm tofu (sliced)
• udon noodles (or soba noodles)
• beaten egg (for dipping, optional)

How to Cook It

1. Put all the ingredients to make the broth in a pot, then boil it for roughly 2-3 minutes.
2. Preheat the skillet and set to high on the temperature dial. Put the beef slices in a uniform manner until they fill up all the space in the skillet and cook until one side becomes brown, then flip the meat slices and cook the other side also. Remove the beef slices and place them in a plate temporarily and put more beef slices in the skillet until all of them are cooked. Put all the cooked beef slices into the skillet again and add the broth as well, then cook for 3-5 minutes until it simmers.
3. Neatly place what’s left of the ingredients on top of the beef slices and add the sliced green onions too!
4. Cover the skillet with its lid and allow the food to simmer for about 5 – 10 minutes under medium heat on the stove. To determine that it’s already cooked check if the vegetables are tender because it means that it is done.
5. You can eat it with rice or noodles.

Japanese Miso and Seaweed Noodle Soup

Ingredients

• 2 tablespoons olive oil (divided)
• 6 cloves garlic (minced)
• 1 onion (diced)
• 2 inches ginger (a piece of, minced)
• 7 kombu (6-inch x 1-inch strips of)
• 3 cups shiitake mushrooms (diced)
• 1/3 cup soy sauce (+ 1 Tbsp. soy sauce)
• 2 tablespoons mirin
• 1 1/2 tablespoons toasted sesame oil
• 8 cups of water
• 1 bok choy (large, greens and stalks chopped)
• 2 cups bean sprouts
• 14 ounces tofu (drain them of their liquid and cut them into small cubes)
• 20 ounces kelp noodles (they are the healthiest but you can use rice noodles or even ramen)
• 5 eggs (soft or hard-boiled, halved)
• 1 bunch scallions (chopped)

How to Cook It

1. Turn on the stove and set to medium-high, then place a large pot on it and heat 1 tbsp. of olive oil. Add the ginger, onion, and garlic also. Saute for 5 minutes, stirring occasionally. Toss in the mushrooms and kombu. Keep sauteing for a few more minutes, then toss in the mirin and the 1/3 cup of soy sauce. Keep cooking for 2-3 minutes more and check if the onions are tender and translucent – this means it’s done.
2. Add sesame oil and water, then put the lid over it and allow it to simmer. Leave it on the stove for at least 25 minutes, then taste the broth if it is ready.
3. This time set the skillet on the stove and heat it to medium, then pour 1 tbsp. of olive oil. Toss in the tofu and observe until it becomes brown in color. Check if the tofu becomes sticky, then flip it over and pour in 1 tbsp. of soy sauce. Keep it on the stove until you see the tofu’s edges are brownish and crispy, then transfer it on a clean plate.
4. Add the bok choy to the broth (if it’s been on the stove for 25 minutes or more). Let it simmer and check if the bok choy is now tender (should take about 6-8 minutes to cook). Turn off the stove and add the 1/4 cup of miso to the broth and tofu and stir the mixture. In case you want the miso flavor to stand out, then add more or it and stir thoroughly.
5. Prepare the noodles in individual bowls (set according to the number of guests you have) and pour the soup over the noodles until each bowl is filled up to 3/4 to the top. Add 1 egg for each bowl and some bean sprouts, then drizzle with hot sesame oil and serve.

Grilled Pork with Miso Sauce

Ingredients

• 1 pound pork (block or pork chops, cut into 1″ slices)
• 1 garlic clove (crushed)
• 1 green onion (chopped into 2″ pieces)
• 2 teaspoons soy sauce
• 1 tablespoon sake
• 2 teaspoons sugar
• 2 tablespoons miso paste
• 2 teaspoons mirin
• 1 teaspoon sesame oil

How to Cook It

1. In a small bowl toss in the green onion, garlic, sesame oil, mirin, soy sauce, sugar, sake and miso and mix them thoroughly; then use this mix to marinate the pork and put it in the refrigerator for 30 minutes.
2. Heat up a frying pan in the stove and set to medium-high, then grill the pork in a small amount of oil for 5-6 minutes.
3. Add green beans and bean sprouts, then serve.

Japanese Salmon Noodle Soup

Ingredients

• 2 salmon fillets (fresh)
• 4 baby corn (spears)
• 2 cloves garlic (crushed)
• 2 teaspoons garlic (crushed)
• 1 teaspoon sesame oil
• 1/2 teaspoon chili sauce (or similar)
• 1 teaspoon fish sauce
• 1 handful fresh coriander
• 1/2 lime (squeezed)
• 4 mushrooms (quartered)
• 2 cups stock (we used beef)
• 2 cups hot water
• 30 grams of bean sprouts
• 120 grams udon (dried noodles or similar)
• seaweed (Japanese, optional)

How to Cook It

1. Boil hot water and add sesame oil, chili, ginger, fish sauce, and garlic; then reduce heat and let the mixture simmer.
2. Toss in the mushrooms and corn spears together with the other spices and allow to simmer for a few more minutes.
3. This time toss in the noodles and the salmon, turn down the heat by a notch and let simmer for 5 more minutes before turning off the stove.
4. Toss in the bean sprouts, coriander, and lime juice as well.
5. It is recommended that you use flat bowls when you serve this Japanese Salmon noodle soup to your guests as it allows you to put a little bit of everything into it.
6. Garnish with seaweed or spring onions if desired.

Ramen Noodles with Chicken And Vegetables

Ingredients

• 1 chicken breast (on the bone)
• 2 carrots (1 roughly chopped and 1 sliced)
• 2 centimeters ginger (chopped)
• 2 chili peppers
• 1 tablespoon oil
• 100 grams of shiitake mushrooms (sliced)
• 100 grams of bean sprouts
• 1 red pepper (sliced)
• 200 grams noodles (Japanese wheat)
• 250 grams pak choi (cut into strips)
• 314 milliliters bamboo shoots (drained)

How to Cook It

1. Pour 4 cups of water in a large saucepan and boil it, then add the chili peppers, ginger, chopped carrot, and chicken into the boiling water. Turn down the dial by a notch from high to low and allow it to simmer.
2. Transfer the chicken to a clean glass bowl and remove the skin, then chop it into tiny pieces. Pour the liquid through a sieve into a bowl.
3. This time set the stove to high heat and heat the oil on the same saucepan. Toss in the pepper, bean sprouts, mushrooms, and carrot slices, then sauté for 3 minutes. Add the broth that you cooked from the chicken mix earlier and let it boil. Toss in the noodles and cook for about 5 minutes, then add the diced chicken, bamboo shoots, and bok choy and let simmer for another 2 minutes.

Are bean sprouts a vegetable?

Bean sprouts are a vegetable that can be grown by sprouting mung beans. You can grow long roots for harvest by getting some sprouted mung beans and keep them in water and in the shade until they are ready.

Are bean sprouts keto-friendly?

Mung Bean sprouts are super for your keto diet and aren’t used that often (yet). They work great in a stir-fry dish with onions and red bell pepper and you can combine them in a lot of Asian dishes.

Are bean sprouts fattening?

The sprout from mung beans is edible and is great for stir-fried dishes because of their structure. Most times you’ ll see them in used in raw salads and on sandwiches though. They are low in calories, have lots of fiber and vitamin B, and deliver a boost of vitamins C and K. They are in no way fattening.

Is it ok to eat raw bean sprouts?

Bean sprouts are a delicious and dietary friendly Asian vegetable you can add to your meals. But is it ok to eat raw bean sprouts? While it is safe to eat raw, the high risk of bacterial contamination makes eating raw bean sprouts a risk for children, the elderly, pregnant women and people with compromised immune systems.

Ever had trouble finding Japanese recipes that were easy to make?

We now have «cooking Japanese with ease», our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he’s been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he’s been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.

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How To Sprout Beans: Lentils, Mung Beans, & Garbanzo Beans (Chickpeas)

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Beans are among the easiest of foods to sprout, and doing so helps to pre-digest them. Some (like lentils) can be eaten raw, though most people will digest beans best they’re lightly steamed or cooked.

Here are very easy directions for sprouting, and you find more inside our unlimited online classes.

How To Sprout Beans — Step #1 — Soaking

Soak 1-1/3 cups of beans overnight in pure water. Use a 1/2 gallon mason jar or other similarly-sized container. I like using 1/2 gallon mason jars with sprout screens best. But you can also use a stainless steel strainer or a stainless steel pot.

How To Sprout Beans — Step #2 — Sprouting

In the morning, drain and rinse the beans well. A sprout screen is a great investment (but still inexpensive) you can make for your kitchen. You will need a canning jar metal band to hold it in place. Repeat the rinsing and draining every 12 hours, or each morning and evening.

The maturing of the sprouts is a matter of preference. Generally, I sprout beans for around 3 to 5 days. We don’t prefer older mung bean sprouts because we find them more bitter when older, unless cooked (and we prefer to eat these sprouted beans raw in salads). Mung beans are shown in the top picture (click to enlarge). We like to eat them when leaves are just beginning to appear, colored in yellow-purple.

If you plan to use them in a stew or chili, just a short tail is all that’s needed to ensure they’re pre-digested and ready to go!

As you can see in the top photo, my mung bean sprouts are all curly, not thick and straight stalked like you’d find in the market. The way to get mung beans to have long, straight, thick roots is to sprout them in a container that allows them to keep that posture. Like a tray where they can stand tall and grow upright. I personally don’t worry about doing it this way. I grow mine in 1/2 gallon jars and they get curly because they’re all jumbled in there.

Just above are mature lentil sprouts. We like them when the first leaves have just appeared and are green. They get green just from filtered light coming through the kitchen window.

And this last picture is of my last sprouted garbanzo beans. Truth be told, they got older than I intended. The tails are beyond the 1/4-inch that I prefer, but as with all sprouts, this is a matter of preference. There are no rules about when is the best time to eat sprouts. Unless you consider the rule not to eat anything if it is spoiled, in which case, a simple smell test can let you know that. 😉

How To Sprout Beans — Step #3 — Storing

Finally: storage. I take well-drained and rinsed bean sprouts and store them in the refrigerator in Anchor Hocking large glass storage dishes. (I love these storage dishes!) The cool temperature of the fridge will slow, but not stop, the growth of the sprouts. If not eaten within two days, you should rinse them again, to keep them fresh.

How To Sprout Beans — Step #4 — Eating!

How do I use the sprouts? Well, mostly in salads. You can also sprout other beans, such as kidney beans or pinto beans. Add them raw to salads or in soups. See Four (4) Yummy Ways to Use Sprouted Beans for more information and ideas.