Low Sugar: Bean Sprouts, Cucumber, Ham, with Sesame

I measured the ingredients I use for the cucumber with sesame seeds I make all the time to turn it into a proper recipe.I removed the seeds from the cucumber to enjoy its crispy crunchy texture, but you can omit that step if you like. Recipe by Snow*Love

Bean sprouts are cheap and delicious, and I wanted to eat a lot of them, so I made them into my favorite Chinese style salad.My whole family loved it!I recommend you heat the bean sprouts in water until it starts to boil. That way, they retain their delicious crunchiness!The ☆ ingredients combine to make a great dressing, so if you have leftovers, try it on chikuwa fish sticks, crab sticks, glass noodles, seaweed, etc. For 4 servings. Recipe by Ryonchi

My mother used to make this for us a lot. It's so light, and I've always loved it.Be sure to squeeze off all the excess moisture from the bean sprouts. If you marinate them for a while in the refrigerator and let the flavors blend together really well, they'll be even more delicious and refreshing. For 1 bag of bean sprouts (200 g). Recipe by Gomamaron

This is the bean sprout version of another recipe of mine, "Chinese Cellophane Noodle Salad"All you need to do is mix, so there are no hints. Recipe by Eiyoushino recipe

With only two family members, one packet of bean sprouts always seems to be too much...this is something light and fresh that you can make quickly with the leftovers.The amount of broth might seem scarce at first, but as it cools down, the juice from the bean sprouts will emerge. Toss right before serving. Recipe by Hani-*hani-

My mother taught me this recipe.Since it's a simple, basic Japanese dish, I'm posting it as a record for my daughter.Parboil the spinach briefly in a generous amount of boiling water.If you use ground white sesame seeds, you'll have goma-ae. Recipe by Hitomi

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 made this when I needed one more dish.Season the bean sprouts just before serving to avoid it getting too watery.The more sesame seeds and bonito flakes you add, the more Japanese it tastes! For 4 servings. Recipe by Shii my bottle

I thought of this when I was on a diet.Even if you don't use a lot of meat this is plenty delicious!Since it is eaten with ponzu, only a little bit of salt and pepper is needed! Recipe by chibiyun15

I wanted to make a warming dish using bean sprouts I had in the fridge.This is also delicious if you add more ponzu sauce and simmer briefly. Recipe by milestone

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Prepared this way, my children eat a lot of bean sprouts. I use bean sprouts a lot since they are easy on the budget. I normally use 2 bags of bean sprouts and double the recipe. Recipe by Pukuttopukumaru

I wanted to make Hiroshima-style okonomiyaki using okara and cooking in a frying pan, but it didn't turn out well, as I wasn't used to making it. (I burnt the okonomiyaki while adding the ingredients on top, and had trouble flipping it.) So, I made the recipe easier by using a microwave.If you have trouble flipping the okonomiyaki in Step 10 and it crumbles a bit, you can adjust the shape by using a spatula to help the egg attach to the okonomiyaki.I recommend using meltable cheese, as it gives a nice flavor. I used 1 piece of cheese, but you could use 2 pieces if you like.I wanted to make a low-sugar recipe, so I didn't use cabbage or yakisoba noodles, but you can add them if you like. Recipe by Mrs. ookara

My son is not fond of vegetables, but I saw him once dipping spinach in the mayonnaise that was on a salad that was also served, and thought that he might eat spinach with mayonnaise. I made this and it was a big success.Try adding crabsticks or chikuwa fish paste sticks instead of the hanpen fish cakes. Recipe by JUNSEI mama

This is an easy recipe using bean sprouts, which tend to sit in the fridge as leftovers.Please make sure not to boil the bean sprouts for too long. Recipe by Macrobi chef

I re-created a dish from a ramen restaurant!The key is to blanch the bean sprouts quickly! Make them crispy. Add garlic to taste... For about 2 servings. Recipe by Rinchanzu mama

Cucumber has a lot of moisture, so adding boiled egg helps to release water. It leaves the flavor of egg, at the same time, giving body to the taste and a plain flavor.

Pen Pen (my 4-year-old) says that cucumbers are too tough to chew... hard to relate for us adults. So, I attempted to recreate a pounded cucumber recipe that I tried once at a Japanese pub! For kids, I omit the garlic and ginger. I had Pen Pen pound the cucumber with a rolling pin. The cucumbers had a different texture that was apparently refreshing.When serving to adults, I recommend 1/2 a clove grated garlic and a touch of grated ginger...Increasing the salt content may help to prevent heat exhaustion. Recipe by Penpen mama

・ While spinach is a winter vegetable, it's generally available year-round to enjoy as a seasonal dish at any time.・The ceramic bowl shown in the photo is a Mishima rice bowl made by Mutsuhiko Shimura.It's a perfect size for side dishes, and the natural pattern, gloss, and deep green-tinged color make it an attractive dish for colorful items.・ When parboiling the spinach, if the leaves are boiled for too long, they will lose their texture, and the color will darken.・ To drain the excess water from the spinach, after parboiling, thoroughly squeeze the excess water with your hands. If it's too watery, the flavors will not hold. For 2 servings. Recipe by Ta-Ke-O

I wanted to make a healthy and crunchy bean sprout stir fry, and tried many things before getting to this method. It's a family favorite these days.By adding salt to oil before stir frying the bean sprouts, and throwing out the water that seeps out, you can make stir fried bean sprouts that aren't watery. Excess oil is thrown out as well, so this is healthy.Use ham or fish sausage instead of the chikuwa fish sticks, or just make a bean sprout stir fry.Adjust the seasonings to taste. For 2 to 3 servings. Recipe by Cha-miru

I made a quick and easy recipe using healthy cellophane noodles and nutritious pea sprouts.This also tastes delicious if you don't have bacon, but it'll add color to the dish..Basically, work quickly! Be careful not to overcook.You can make this with just one egg. (In that case, halve the chicken stock powder). Recipe by putimiko

When I used to eat bentos for lunch, green peppers with semi-dried baby sardines was a regular item. Now, I'm into making sautéd vegetables, like eggplant sprinkled with sesame seeds.If you prefer a crispy texture, be careful not to overcook the peppers.You can add the sesame seeds in Step 4 after removing the pepper slices from heat. Recipe by Mawaru7

We received some delicious yuzu pepper paste as a gift, so I thought up this recipe using bean sprout namul as the inspiration.Adjust the amount of yuzu pepper paste to taste. For 2 servings. Recipe by EnjoyKitchen

I made it to replace a school lunch (it was bang bang chicken) for my daughter, since she's allergic to sesame seeds.I made it light since the main dish was pepper steak.It's easy, tasty, economical and goes well with any type of dish.Drain the water off very well!!In Step 2, the easy way to drain the cucumber is to pour out the water from the plastic bag opening.Pat dry the bean sprouts and wakame in Step 4 after drain them in a strainer.Drain the canned chicken tender in Step 5 by securing the meat with the lid and pouring out the liquid by tilting the can. Recipe by Shishi88

I came up with this menu to enter into a contest, with a particular emphasis on food that helps to make skin beautiful.Grind up the sesame seeds after toasting them for the best flavor. By grinding the seeds well, you increase their nutrition value, since they become easier to digest! You can also use this dressing for goma-ae (vegetables etc. with sesame sauce) dishes! For 2 to 3 servings. Recipe by iano

I bought bean sprouts for only 9 yen, and made an easy lunch, which turned out really well.You can use mayonnaise to stir fry the bean sprouts instead of sesame oil. You can omit the mayonnaise added in Step 3. For 1 bag of bean sprouts' worth. Recipe by Iikun

I made this using leftover vegetables in my fridge!Cook the bean sprouts to your liking. Recipe by bvivid

When my son was finishing baby food, I wanted to think of a good sesame sauce recipe that would please his appetite, even though he usually favors vinegar sauce.Also good with komatsuna (Japanese mustard spinach).You can add boiled shimeji mushrooms or carrots and make it more filling. Recipe by Saradaaaa

I got this idea from regular dandan noodle soup.If you want to make it spicier, increase the doubanjiang.Grind the sesame seeds before making the soup. The fragrance will be much more aromatic. You can also use Chinese noodles. Recipe by Yuuyuu0221