Bean Sprout Salad (Japan)

Ingredients:

• 1 lb. Mung Bean Sprouts - Produce
• 10 Radishes - Produce

Sesame Dressing:

• 2 Tbsp. Eden Mirin - Aisle 3
• 5 Tbsp. Eden Rice Vinegar - Aisle 3
• 5 Tbsp. San-J Soy Sauce - Aisle 3
• 3 Tbsp. Sesame Seeds - Bulk Aisle 5
• 1 Tbsp. Eden Rice Vinegar (for boiling water)

Bring water to a boil in a 3-quart saucepan, add 1 Tbsp. rice vinegar;drop the bean sprouts in and cook for 1 minute.  Blanch in cold water to retain texture; drain and cool.  Slice radishes into thin rounds.  Mix bean sprouts and radishes.  Just before serving, coat with dressing and toss lightly.

Source: Quick & Easy Japanese Cuisine for Everyone by Yukiko Moriyama