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

Name: Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce
Yield: 3 servings
Cuisine: American
Ingredients: 150 ml Water; 1 tbsp Store-bought mentsuyu; 1 dash less than 2 tablespoons Soy sauce; 2 tbsp Vinegar; 2 tbsp Raw cane sugar; 1 tbsp Katakuriko; 1 few drops A fragrant sesame oil; 2 Eggs; 1 tbsp Water; 1 dash Salt; 1 bag Bean sprouts; 1 Salt; 1 Green vegetables; 1 Oil to cook the eggs

cookpad.japan @cookpad_jp

I wanted to make a dish using simple ingredients. This was cheap and easy yet delicious, so it's become a family favorite.

1 bag of bean spouts will result with lots of sauce, which is enough for 2 to 3 servings. If you want to increase the servings, use 2 bags. You can double the volume for just 50 yen or so, so it's an economical dish. Just increase the bean sprouts to 2 bags and use the same amounts of the other ingredients.
Since this is a Chinese style dish, cook the egg over high heat until browned. The base ingredients are so inexpensive, yet this is a very elegant tasting dish. For 2 to 3 servings. Recipe by Usagyo

I wanted to make a dish using simple ingredients. This was cheap and easy yet delicious, so it's become a family favorite.

cookpad.japan @cookpad_jp

I wanted to make a dish using simple ingredients. This was cheap and easy yet delicious, so it's become a family favorite.

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Ingredients

3 servings

Tenshin-an sauce
150 mlWater
1 tbspStore-bought mentsuyu
1 dashless than 2 tablespoons Soy sauce
2 tbspVinegar
2 tbspRaw cane sugar
1 tbspKatakuriko
1few drops A fragrant sesame oil
Main ingredients
2Eggs
1 tbspWater
1 dashSalt
1 bagBean sprouts
1Salt
1Green vegetables
1Oil to cook the eggs

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Steps

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.