Besides being an Ono family favorite, this is the easiest recipe in the book: boil, cool, dress, and serve. It doesn’t get any simpler than that. Rayu is Japanese chili oil; use less of it if you prefer your foods less spicy. If you can’t find rayu, substitute 2 teaspoons of sesame oil and 1 teaspoon of shichimi togarashi.
- Yield: 4 Servings
- 1 pound bean sprouts
- 1 tablespoon soy sauce
- 2 teaspoons rayu (Japanese chili oil)
- 2 teaspoons sesame seed
- Add the bean sprouts to a large pot, cover with water, and bring to a boil over high heat; boil for 30 seconds. Drain the bean sprouts in a colander and let the bean sprouts come to room temperature. Place the bean sprouts in a large bowl and add the soy sauce, rayu, and sesame seed. Mix the ingredients together. Transfer to a platter and serve. Rom