Spinach and Bean Sprout Salad in Koji Broth
About recipe
Elevate the natural sweetness and umami of everyday vegetables with the magic of Shio Koji or Shoyu Koji! This simple yet transformative ingredient allows for easier control of saltiness compared to regular soy sauce or salt, making your dishes not only more flavorful but also healthier.
Packed with vitamins and minerals, utilizing spinach and Koji in this dish ensures a well-rounded nutritional profile, making it an excellent side dish. It’s quick to prepare and stores well, making it a perfect addition to your bento boxes or as a nutritious side dish. Discover the difference that koji can make in your cooking, and bring a touch of traditional Japanese cuisine to your table with this versatile and delicious recipe.
Ingredients
- 100g of Spinach
- 100g of Bean sprouts(taugé)
- 1L of Boiling water
- 1 tbsp of Shio Koji or 1 tbsp of Shoyu Koji
- 1 tbsp of sesame oil
- A pinch of sesame seeds
Instructions
- 1. If using spinach with stems, cut them into approximately 3-4 cm lengths.
- 2. Bring a pot of water to a boil, add the bean sprouts and spinach, and boil for about 1 minute until cooked.
- 3. Then, lift them out into a colander, cool under running water, and squeeze out the excess water.
- 4. Put the spinach and bean sprouts from step 2 into a bowl, mix with sesame oil, Shio Koji or Shoyu Koji, then plate. Finish by sprinkling sesame seeds on top.