Crispy Bean Sprouts with Yuzu Pepper Paste

When bean sprouts are cheap, I tend to buy a lot of it but it goes bad quickly, so I made a salad so I could use them up. I added aburaage, which I had in the refrigerator.Be sure not to overboil the bean sprouts! Just blanch them in order to retain their crunchy crispy texture.Adjust the amount of mayonnaise and soy sauce to taste.If you add too much mayonnaise, the salad will get soggy, so watch for that. Recipe by Ri-ka

You say winter, I say leek! I came up with a recipe that brings out the yuzu pepper flavour.It's best with a generous amount of yuzu pepper paste.It has 270 calories per serving. Removing the skin from the chicken cuts the amount of calories by 20% For 2 servings. Recipe by LOVELOHA

I came up with this healthy and easy recipe that is packed with nutrients.You can substitute any boiled beans in place of the mixed beans. Adjust the amount of yuzu pepper paste to taste. Recipe by caramel-cookie

I made up a recipe using Takara brand mirin.Adjust the quantity of yuzu pepper paste to taste. Recipe by EnjoyKitchen.

I love all types of onions, so I enjoy coming up with various way to cook them.After rinsing the leek, blot excess moisture with a paper towel, otherwise oil may spatter.In Japanese, the word for Japanese leek is "shironegi" (white leeks), which is the same as "naganegi" (leeks). Recipe by putimiko

I came up with this recipe when I was craving something spicy. My husband loved it since it goes so well with rice.Please adjust the amount of yuzu pepper to your liking. Recipe by Taiyou to kaze mama

I bought some delicious miso and yuzu pepper paste, so I used them to season this avocado dish.For best results, use canned tuna packed in oil.Drain the tofu very well. For 2 servings. Recipe by cafe0305

I was going to make yuzu pepper pasta when the hubby said "I want udon!" This was the recipe I came up with then.After you add the noodles to the pan you need to work quickly, so have all the seasoning ingredients pre-measured and ready to go. If you don't like spicy food, adjust the amount of yuzu pepper to your taste. Stir fry the meat until it's crispy for the best flavor. Use whatever vegetables you have. Even tomatoes and eggplants are surprisingly good in this. For 2 servings. Recipe by Harunbouya

Usually the dish is made with prawns, but I omitted them and just used avocado. I love the texture of cooked avocado.When cooking the avocado, don't shift it around the pan too much. Recipe by Mawaru7

I received yuzu pepper paste as a present and made this with it instead of pepper.I also tried it with sesame oil, but the yuzu pepper tasted better with olive oil, so I settled for this recipe.It's delicious if you drain the tofu properly and use shio-koji tofu.Water will come out of the tomato, so it's best to mix it in just before you eat it.In winter, I use yuzu peel in other dishes and keep the juice for this. If you don't have it, just use lemon juice. For 2 servings. Recipe by Garumeri

I wanted to create an appetizer that could be made quickly and went with beer and was Japanese-flavored and spicy. So I came up with this recipe. I love yuzu pepper so I added it to a standard formula for Japanese-style flavoring.Use whatever type of shrimp you like. The photo shows Taisho shrimp.If the shrimp are big, cut into 2-3 cm pieces, about the same size as the avocado cubes.During Step 1, if you're using frozen shrimp, or feel that the shrimp you're using are not the freshest, marinate in sake. (If the shrimp are fresh you can omit this step.) Recipe by Mawaru7

I bought a lot of brussels sprouts.I love the unique bitterness and the summer fragrance. I thought the sweetness of yuzu miso would go well with them, so I tried it and came up with a slightly different taste than usual.While it's usually against the rules to over boil brussels sprouts, boil enough so that the center cooks through. Try to boil enough so that they turn a fresh color and become soft.If you dislike the bitterness of brussels sprouts, cut in half and increase the amount of yuzu miso. This makes them easier to eat. Recipe by Niwanomomo

My yuzu pepper loving mother taught me this recipe. My mother doesn't put it on rice, but just enjoys it as a sake appetizer. It's delicious that way too!If you simmer the sauce in the frying pan for too long the yuzu pepper flavor will dissipate, so just coat the meat quickly. For 2 to 3 generous servings. Recipe by Kimocchi

My daughter loves sesame tofu and I wanted to make easy and delicious sesame tofu at home. That is why I came up with this recipe.The only key is to grind the sesame seeds finely! Recipe by Jinpiyo

I had leftover yuzu-kosho so I made some dressing with it and created this recipe.Adjust the amount of yuzu-kosho paste and vinegar to your liking.Add some salad cress and it will add a pepperiness to this dish. Recipe by EnjoyKitchen

I took a hint from the yakisoba dish my yuzu pepper-loving husband made for me.You can omit the sakura shrimp if you like, but if you are using them, crush lightly between your fingers to bring out their flavor.You can use somen noodles instead of yakisoba noodles to make "somen champuruu" (Okinawan stir-fry). Recipe by Kayotsuko

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

I created this recipe because I wanted to eat a bean sprout dish that would boost my stamina.Please transfer the bean sprouts in a sieve to let them cool without soaking in water. Even when the surface is cool enough, the insides of the bean sprouts might still be hot, so please be careful not to burn yourself! If the bean sprouts are thin, boil them for about 10 seconds. Recipe by Kougakubu Danshi Daigakusei

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

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

Recently I'm working on recipes with low fat contents.The cooking time varies depending on the microwave. So please be careful with overcooking. Recipe by NAGANO kurume

I had a craving for a fried dish with chrysanthemum leaves.The saltiness of yuzu pepper paste varies drastically depending on the brand, so for those who have only super salty yuzu pepper paste on hand, use moderately. Recipe by santababy

My husband loves the combination of mayonnaise and yuzu pepper paste. I mixed them with cucumber and chikuwa to make an easy side dish.None in particular. Adjust the amount of mayonnaise and yuzu pepper paste to taste. For 2 to 3 servings. Recipe by happy sky

I usually stock up on chikuwa because I love fish cakes so much. One day, I realized that the expiration dates were getting close. I wanted to use them up since I already had another bag in the freezer. This recipe is a new variation of the "Pork Stir Fry with Yuzu Pepper and Mayo" that I posted in the past.The chikuwa I used were thin. You could also use king oyster mushrooms instead of shimeji. Make sure the heat is high throughout the process. I recommend adding freshly ground black pepper to finish. You could use sansho peppers instead, or add bonito flakes as an accent. For 2 servings. Recipe by Sabumochi

Just a dish of bean sprouts. Recipe by Yuujipapa

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

Even better to add green pepper and leek for color coordination.

I thought this up while wondering if I could make a pasta using summer seasonal vegetables and yuzu pepper for a spicy kick.Taste and if the taste is weak, adjust with salt and pepper.The time for boiling the pasta is just a suggestion. Recipe by Akane

I made this because I love yuzu pepper.I used a non-stick frying pan so I didn't use any oil while cooking the chicken, but a lot of fat comes out of the thigh meat as it cooks, so wipe it out of the pan with paper towels.After adding the butter and yuzu pepper, coat the chicken rapidly in the mix so that you don't lose the flavor! Recipe by Orange Day