Renchin Moyashi
レンチンもやし·(ren-chin mo-ya-shi)
Ichiju-Sansai on a Tuesday: Soup, Rice, and Sides
In Japanese homes, bean sprouts are the undisputed champions of the weeknight side dish—cheap, ever-present, and packing a vital crunch. Forget the boiling water, which leaves you with a watery, flavorless tragedy. Modern grandmothers have perfected the art of the microwave to lock in that texture. The real secret is the lipid barrier: massaging the aggressively squeezed sprouts in toasted sesame oil before adding the salty seasonings. It prevents the sprouts from weeping and keeps them insanely crisp for days. This is exactly what it tastes like in a suburban Tokyo kitchen.
Before you start
Wash the sprouts to wake them up.
Even if they come pre-washed in the bag, a quick rinse under cold running water wakes up the plant cells, restores their crunch, and washes away any sulfurous smells.
Ingredients
- mung bean sprouts8 oz
- toasted sesame oil1 tbsp
- Asian chicken bouillon powder1/2 tsp
- soy sauce1 tsp
- kosher salt1/3 tsp
- garlic1 small clove
- toasted white sesame seeds1 tbsp
Method
- 01
Microwave the sprouts.
Place the damp sprouts in a large, microwave-safe bowl, cover loosely with plastic wrap leaving a small gap for steam, and microwave on high for 1 1/2 to 2 minutes until slightly translucent but still highly structured.
- 02
Drain and aggressively squeeze out the moisture.
Transfer the hot sprouts to a colander and once they are just cool enough to handle, use your hands to press and firmly squeeze them, expelling as much internal water as possible.
- 03
Establish the lipid barrier.
Return the tightly squeezed, still-warm sprouts to the empty bowl, add only the toasted sesame oil, and toss vigorously until every single sprout is glossy and coated.
- 04
Add the flavor bomb.
Add the chicken bouillon, soy sauce, salt, and grated garlic, crushing the sesame seeds slightly between your fingers as you sprinkle them in, then toss everything together until thoroughly combined.
Notes
The squeeze is non-negotiable.
If you skip squeezing the cooked sprouts, your sauce will become a watery puddle and the dish is ruined.
Bouillon substitution.
If you can't find an Asian chicken bouillon powder like Youki or Ajinomoto, substitute 1/4 teaspoon of Better Than Bouillon Roasted Chicken base.
From Cook Japanese in America.