The other day, Tara and I stopped by a sushi restaurant and were served a bean sprout salad. Although we did not ask what was inside of it, we put together this recipe based on what we thought it could have been made out of. You can always buy ponzu from the store, but I have included how to make it from scratch. Also, the ponzu has to rest for a couple hours and the salad is better if you let it marinate overnight, so keep that in mind if you’re hoping to eat this sooner versus later.
Bean Sprout Ponzu Salad
1/2 pound of bean sprouts
For the ponzu:
2/3 cup freshly squeezed lemon juice (about 2 lemons)
1/3 cup freshly squeezed lime juice (about 2 limes)
1/4 cup rice vinegar
1 cup soy sauce
1/4 cup dry sake
1 tablespoon sugar
1 teaspoon fish sauce
1 teaspoon cayenne pepper
In a bowl, combine all ponzu ingredients, mix well and let sit for 45-60 minutes.
Quickly blanche a 1/2 pound of bean sprouts and let dry on a paper towel. Then add the sprouts to the ponzu sauce and let sit for at least another hour (though to get a better flavor, let the mixture sit overnight). Finally, sprinkle on sesame seeds to taste and enjoy!