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, it has to rest for a couple hours, so keep that in mind if you’re hoping to eat this immediately.
Bean Sprout Ponzu Salad
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 ingredients and let sit for 45 minutes to an hour.
Blanche a 1/2 pound of bean sprouts and let dry. 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!
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