Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce
Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, crispy light bean sprouts and crispy browned egg with sweet vinegar sauce. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have crispy light bean sprouts and crispy browned egg with sweet vinegar sauce using 16 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce:
  1. Prepare Tenshin-an sauce
  2. Make ready 150 ml Water
  3. Prepare 1 tbsp Store-bought mentsuyu
  4. Prepare 1 dash less than 2 tablespoons Soy sauce
  5. Get 2 tbsp Vinegar
  6. Prepare 2 tbsp Raw cane sugar
  7. Make ready 1 tbsp Katakuriko
  8. Take 1 few drops A fragrant sesame oil
  9. Get Main ingredients
  10. Prepare 2 Eggs
  11. Prepare 1 tbsp Water
  12. Prepare 1 dash Salt
  13. Make ready 1 bag Bean sprouts
  14. Make ready 1 Salt
  15. Get 1 Green vegetables
  16. Make ready 1 Oil to cook the eggs
Steps to make Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce:
  1. Put all the tenshinhan sauce ingredients except for the sesame oil in a pan. Cook while stirring constantly with a wooden spatula over medium heat. Stir from the bottom.
  2. Taste and adjust the seasoning with salt if needed. When the sauce is bubbly, shiny and translucent, turn off the heat.
  3. Wash the bean sprouts. Steam cook without oil in a non-stick pan without a lid, turning it over occasionally for 4 to 5 minutes.
  4. If you don't have a non-stick pan, blanch the bean sprouts quickly in boiling water and drain well.
  5. Drain the bean sprouts well in a colander or sieve, and arrange in a mound on a large serving plate.
  6. Beat the eggs lightly, and add 1 tablespoon of water and a little salt.
  7. Heat oil in a pan and pour in the beaten eggs. Stir 2 to 3 times with cooking chopsticks, push the egg towards the middle and make an omelette that's lightly browned on the bottom.
  8. If you cook it long enough that bubbles form along the edges of the pan, the egg will become and fragrant.
  9. Invert the omelette browned side up on the mound of bean sprouts.
  10. Heat the tenshin-an sauce again until piping hot. Drizzle in fragrant sesame oil at the very end and mix in.
  11. Pour the sauce over the omelette and bean sprouts. Sprinkle with green vegetables to garnish and it's done. It's great with rice as well as for guests. It goes really well with beer and shochu as a drinking appetizer.

So that’s going to wrap it up with this exceptional food crispy light bean sprouts and crispy browned egg with sweet vinegar sauce recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!