Bean Sprouts and Double Ham Rolls & Bean Sprouts and Grilled Shrimp Tartine

Bean Sprouts and Double Ham Rolls
Proscuitto ham 4 slices Roast ham 4 slices
Bean sprouts 1 bag Olive oil 1t

1) Spread each slice of prosciutto ham and top with a single layer of bean sprouts, leaving about 4cm from the edge.
2) Place a slice of ham on top. Roll up tightly.
3) Put oil in a frying pan and cook until golden brown
Bean Sprouts and Grilled Shrimp Tartine
Shrimp 50g Cherry tomatoes, sliced 8 slices
Avocado, sliced 1 piece Bread 4 slices Mayonnaise a little Bean Sprouts ½ bag

1) Cut bread into bite-sized pieces and butter
2) Put bean sprouts, tomatoes, avocado, shrimp, and mayonnaise on 1)
3) Bake at 180 degrees for 5 mins.

Bean Sprouts and Vegetable Ozoni
Chinese soup – 500ml
Rice cake – 2 pieces
Bean Sprouts – ½ bag
Carrot – ½ piece
Long Onion – 1 piece
Dried shiitake mushroom, soaked in water – 2 pieces
Pork, thinly sliced – 50g
Oil – 1t

1) Cut carrots, shiitake, and long onion into thin strips. Cut pork into bite-sized pieces.
2) Put oil in a frying pan and cook pork, vegetables, and bean sprouts. Taste with salt and pepper.
3) Bake rice cakes and warm the soup.
4) Place rice cakes and soup in a bowl, topped with 2)

Bean Sprouts and Pork Stroganoff

Bean sprouts – 2 bags
Pork, chopped – 200g
Onion, sliced – ½ piece
Brow mushroom – 1 pack
Flour – 1T
Consomme broth – 80cc

Ground mustard – 2t
Salt and pepper – a little
Dried tarragon – 1t
Sour cream – 80g
Parsley, minced – a little
Butter – 2T
Oil – 2T


1) Put butter and 1T oil in a frying pan and cook the pork. Remove pork and cook onion and bean sprouts and set aside.
2) Add 1T oil and cook mushroom. Sprinkle flour and cook well.
3) Add consommé broth and cook until thickened. Then add onion and taste with <A>.
4) Add pork and sour cream and cook on medium heat for 1 min.
5) Serve in a plate with bean sprouts, topped with parsley.

Layered Bean Sprouts and Pork
Pork belly, sliced – 400g
Cabbage cut in chunks – ½ piece
Bean sprouts – 2 bags
Tomato, thinly sliced – 2 pieces (large)
Salt and pepper – a little to taste

1) Cut cabbage into chunks, the onion and tomatoes into thin slices.
2) Layer half of cabbage, onion, tomatoes, bean sprouts and pork in a steamer. Taster with salt and pepper. Repeat twice.
3) Cover with a lid and cook on high heat until enough water is released from all vegetables. Then, reduce the heat to low and steam until tender.
4) Cut and serve on a plate. Eat with ponzu (citrus based sauce) or your favorite sauce.

Bean Sprouts Hot Pot
Bean sprouts – 200g
Chinese cabbage – 4 leaves
Carrot – ½
Japanese radish – 1/6
Chicken fillet – 100g
Dashi soup – 2C

1) Thinly sliced all the vegetables, except Chinese cabbage
2) Lightly steam the Chinese cabbage and roll ¼ of the boiled vegetables and chicken inside each cabbage leaf
3) Arrange #2 into a pan and pour the soup over it.
4) Cook until tender.
5) Serve with your favorite sauce.

Bean Sprouts and Bacon Savory Cake

Milk – 240 cc
Egg – 2
Butter – 60g

Bacon – 12 slices
Flour – 280g
Sugar – 3T
Bean sprouts – 400g
Baking powder – 1T
Baking soda – ¼ t


1) Cut the bacon into small pieces and fry in a pan. Add the bean sprouts and sauté for 2 minutes.
2) Sift <A> all together in a large bowl. Add half of #1 and mix well.
3) Mix milk, egg and melted butter well.
4) Add #3 into #2
5) Stir only to combine.
6) Spread evenly in 2 prepared pans.
7) Bake at 200  ̊C for 20 min. and at 180  ̊C for 180 min.

Oven-Baked Double Salmon with Soybean Sprouts


Fresh salmon – 4 slices
Smoked salmon – 4 pieces
Soybean sprouts – 2 bags
Olive oil – 1T
Salt and pepper – a little

<White Sauce>
Butter – 15g
Flour – 15g
Milk – 150ml

1) Sprinkle salmon with salt and pepper. Make a 2 cm deep cross wide cut in the center of the flesh. Insert smoked salmon.
2) Cook soybean sprouts with olive oil.
3) Melt butter in a frying pan on low heat. Add flour and cook well. Turn off the heat and add milk. Turn the heat back on and cook well. Taste with salt and pepper.
4) Place the salmon over the soybean sprouts in an oven-safe dish. Pour the white sauce on top and bake at 180 degrees for 15 mins.

Bacon and Eggs with Bean Sprouts
Bean sprouts – 200g
Bacon, sliced – 2
Oil – 1T
Egg – 2
Salt, pepper, soy sauce – 2T
Parsley, minced – 1T

1) Heat the oil in a pan and lightly sauté the sprouts
2) Taste with salt and pepper and transfer onto a plate
3) Cook the bacon and eggs in the same pan. Sprinkle with salt, pepper, soy sauce and 1T water, then cook covered with a lid
4) Cover #2 with #3 and sprinkle on the minced parsley

Denmark-Style Soybean Sprouts Gratin
Butter – 50g
Small-seeded soybean sprouts – 225g
Cabbage, thin strips – 225g
Shredded cheese – 200g
Soy sauce – 2T
Salt and pepper – a little
Parmesan cheese, grated – 30g
Crepe – 8 sheets

1) Melt butter in a frying pan and cook soybean sprouts and cabbage
2) Taste with salt and pepper and cover with a lid. Cook for 2 mins.
3) Put #2 in a bowl. When it has cooled down, add cheese and soy sauce.
4) Wrap #3 with a sheet of crepe. Make 8 crepes. Place the crepes on the bottom of the dish. Sprinkle with parmesan cheese on top.
5) Bake in an oven at 200 degrees for 15-20 mins.

Teriyaki Chicken & Soybean Burger
Buns of hamburgers – 2 pieces
Chicken breast – 1 piece
Small-seeded soybean sprouts – 1 bag
Soy sauce – 4T
Mirin – 4T
Sugar – 3T
Olive oil – 1T

1) Put soy sauce, mirin, and sugar in a pan and cook.
2) Cut chicken into 4 pieces. Sprinkle salt and pepper and cook in a greased frying pan.
3) Add #1 and #2 and cook without burning until it is well blended.
4) Put oil in another frying pan. Cook soybean sprouts for 2 mins. Taste with salt and pepper.
5) Cut the buns in half and place 2 pieces of chicken and soybeans sprouts into the buns.

Rolled Small-seeded Sprouts and Rice with Toasted Seaweed
Small-seeded soybean sprouts – 100g
Toasted seaweed – 2pcs
Rice – 2 bowls
Garlic, minced – 1 pcs
Sesame oil – 1T
Salt, pepper, soy sauce

1) Heat sesame oil in a frying pan and sauté the garlic.
2) Add small-seeded soy bean sprouts and rice. Continue frying.
3) Taste with salt and pepper.
4) Divide #3 in half.
5) Roll each half with seaweed and cut into 4 pcs
6) Fry the rice sides of the roll on a non-stick frying pan.
7) Brush soy sauce and fry again.

Pot Pork
Small-seeded soybean sprouts – 200g
Pork – 600g
Egg, boiled – 3
Long onion, chopped – 2
Ginger, sliced – 100g
Brown sugar – 100g
Sake – 240CC
Soy sauce – 240CC
Sesame oil – 2T

1) Heat, sesame oil in a deep pan and sauté onion and ginger until it begins to give off a rich aroma.
2) Cook the pork until boiled.
3) Add sugar, soy sauce, sake, eggs, and enough water for cooking.
4) Cook at low heat for 40 min. covered with a lid.
5) Boil water in another pan, boil the sprouts for 2 min. and serve with sliced pork and eggs.

Chicken with Small-Seeded Soybean Sprouts and White Wine
Small-seeded soybean sprouts – 400g
Chicken leg, with bone – 4
Mushrooms – 1 pack
Pearl onion – 12
White wine – 300CC
Fresh cream – 300CC
Butter – 3T
Salt, pepper

1) Sprinkle the chicken legs with salt and pepper.
2) Melt the butter in a frying pan and sauté #1 until golden.
3) Add A and sauté
4) Add wine and cook for about 30 min. with a lid.
5) Transfer the chicken from #4 onto a plate. Add cream to the ingredients left in a frying pan and boil until the liquid is reduced by half.
6) Add the soybean sprouts and cook for 2 min.
7) Taste with salt and pepper and spoon it over the chicken to serve.

Danish Soybean Sprouts Rolls
Small-seeded soybean sprouts – 1 bag
Cabbage – 200g
Shredded cheese – 200g
Butter – 50g
Soy sauce – 3T
Bread crumbs – ½ C
Flour – 90g
Egg – 3
Milk – 250 CC
Olive oil
Salt and pepper

1) Mix flour, eggs, and milk. Put oil in a frying pan and make 6 crepes.
2) Melt butter in a frying pan and cook soybean sprouts and shredded cabbage with salt and pepper.
3) Cover with a lid and cook for 2 min.
4) Set aside and allow to cool.
5) Then, add cheese and soy sauce and mix well.
6) Spoon the mixture onto each crepe and roll up.
7) Place in a baking dish and sprinkle with bread crumbs on top.
8) Bake at 200 degrees for 15-20 min.