Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, crispy light bean sprouts and crispy browned egg with sweet vinegar sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this 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 cook it.
The ingredients needed to make Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce:
- Prepare Tenshin-an sauce
- Take Water
- Take Store-bought mentsuyu
- Prepare less than 2 tablespoons Soy sauce
- Prepare Vinegar
- Take Raw cane sugar
- Make ready Katakuriko
- Get few drops A fragrant sesame oil
- Get Main ingredients
- Make ready Eggs
- Make ready Water
- Make ready Salt
- Make ready Bean sprouts
- Take Salt
- Take Green vegetables
- Take Oil to cook the eggs
Steps to make Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce:
- 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.
- Taste and adjust the seasoning with salt if needed. When the sauce is bubbly, shiny and translucent, turn off the heat.
- 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.
- If you don't have a non-stick pan, blanch the bean sprouts quickly in boiling water and drain well.
- Drain the bean sprouts well in a colander or sieve, and arrange in a mound on a large serving plate.
- Beat the eggs lightly, and add 1 tablespoon of water and a little salt.
- 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.
- If you cook it long enough that bubbles form along the edges of the pan, the egg will become and fragrant.
- Invert the omelette browned side up on the mound of bean sprouts.
- Heat the tenshin-an sauce again until piping hot. Drizzle in fragrant sesame oil at the very end and mix in.
- 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.
So that is going to wrap it up for this exceptional food crispy light bean sprouts and crispy browned egg with sweet vinegar sauce recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
