Cucumber & Bean Sprout - Motojicho.us

1 medium cucumber, pared, cut in half lengthwise, and thinly sliced

½ cup bean sprouts                                           2 cups boiling water                                     2 Tbsp water

1 Tbsp rice vinegar                                            1 Tbsp soy sauce                                           2 tsp sesame oil

2 tsp toasted sesame seeds                            ⅛ tsp seven-pepper spice*

* or dash each ground red pepper and Japanese powdered mustard (karashi)

Directions:

In a 1-quart saucepan, add bean sprouts to boiling water; blanch for 1 minute, then drain and immediately rinse under cold water to stop the cooking process.  Transfer sprouts to medium bowl and add cucumber slices.  In a 1-cup measure or small bowl, combine 2 Tbsp with the vinegar, soy sauce, sesame oil, and spice powder; stir well.  Pour over sprouts and cucumber, tossing to coat with dressing.  Spoon cucumber-sprout mixture onto 2 salad plates and top each portion with 1 tsp sesame seeds.

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