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

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, crispy light bean sprouts and crispy browned egg with sweet vinegar sauce. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Make ready Tenshin-an sauce
  2. Take Water
  3. Get Store-bought mentsuyu
  4. Prepare less than 2 tablespoons Soy sauce
  5. Make ready Vinegar
  6. Make ready Raw cane sugar
  7. Take Katakuriko
  8. Get few drops A fragrant sesame oil
  9. Get Main ingredients
  10. Get Eggs
  11. Make ready Water
  12. Get Salt
  13. Get Bean sprouts
  14. Make ready Salt
  15. Take Green vegetables
  16. Get Oil to cook the eggs
Instructions 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.

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