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

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Make smart decisions when shopping for groceries. If you make smart decisions when you are buying your groceries, you will be eating better meals by default. Think about it: you aren’t going to want to deal with a busy store or a long drive through line at the end of the day. You want to get home quickly and have something good. Fill your cabinets with wholesome foods. This way—even if you decide on something a little greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

There are all kinds of things that you can do to get healthy. Extensive gym visits and directly defined diets are not always the solution. It is the little things you choose on a daily basis that really help you with weight loss and becoming healthy. Being smart when you choose your food and actions is where it begins. Wanting to get in as much physical activity as possible is another. The numbers on the scale aren’t the only indication of your lifestyle choices. You need your body to be strong too.

We hope you got benefit from reading it, now let’s go back to crispy light bean sprouts and crispy browned egg with sweet vinegar sauce recipe. You can have crispy light bean sprouts and crispy browned egg with sweet vinegar sauce using 16 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce:
  1. Get Tenshin-an sauce
  2. Provide Water
  3. Take Store-bought mentsuyu
  4. Get less than 2 tablespoons Soy sauce
  5. You need Vinegar
  6. Take Raw cane sugar
  7. Prepare Katakuriko
  8. You need few drops A fragrant sesame oil
  9. Get Main ingredients
  10. Take Eggs
  11. Take Water
  12. Get Salt
  13. Get Bean sprouts
  14. You need Salt
  15. Take Green vegetables
  16. You need Oil to cook the eggs
Steps 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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