How to Make Perfect Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce

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

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we're going to prepare a special dish, crispy light bean sprouts and crispy browned egg with sweet vinegar sauce. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce is one of the most well liked of current trending meals on earth. It's simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They're nice and they look fantastic. Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. 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 that.

The ingredients needed to make Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce:

1. {Take of Tenshin-an sauce.
2. {Take of Water.
3. {Take of Store-bought mentsuyu.
4. {Prepare of less than 2 tablespoons Soy sauce.
5. {Get of Vinegar.
6. {Get of Raw cane sugar.
7. {Prepare of Katakuriko.
8. {Make ready of few drops A fragrant sesame oil.
9. {Take of Main ingredients.
10. {Get of Eggs.
11. {Make ready of Water.
12. {Get of Salt.
13. {Prepare of Bean sprouts.
14. {Take of Salt.
15. {Take of Green vegetables.
16. {Prepare of 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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