Moyashi Goma-ae (mung bean sprouts with sweet sesame soy)

Goma-ae is a delicious way to eat many different vegetables. Some of my favorites include spinach, green beans and of course, these bean sprouts! It’s super easy to make and will make for a great way to start your Japanese meal!

goma-ae-moyashi

These little squiggly bites of goodness are called ‘moyashi’ ( もやし)in Japanese. Mung bean sprouts in English.

Moyashi Goma-ae (Japanese style mung bean sprouts+sweet sesame soy) easy, tasty and healthy!! | www.alldayieat.com

They are crunchy and light with a slight bit of nuttiness.

You may have had them in a stir fry like Pad Thai or in a soup like Pho. But probably not like this.

This version of moyashi is made with a sweet sesame soy sauce called goma-ae (胡麻和え)

Goma-ae

Goma literally translated means ‘sesame’. Ae translated implies a mix of seasonings that is then mixed with vegetables or other food to add flavoring.

Other vegetables can be made with goma-ae sauce including spinach, okra, and tomato for example. It’s a multipurpose sauce, so if you can’t find mung bean sprouts, I would next try spinach or okra. Just use about the same proportion of veggies and boil/blanch to cook.

Since I don’t like my vegetables too sweet, when I make this I always cut back on the sugar.

You need a suribachi (I got mine off Amazon) to grind the sesame seeds, but if you don’t have one you could also use a food processor.

You want at least half of the sesame seeds ground, to extract oil and flavor from the inside of the seeds.

If you don’t want to make the sauce from scratch it is available premade in little packets online. Since it’s a little expensive, you should be able to find it at a Japanese market. Maybe a well-stocked Asian market.

Goma-ae is one of my favorite ways of eating vegetables. And it’s easy to throw together and healthy too!

Here’s a video of me putting the moyashi goma-ae together.  As well as a more recent one below it!

 

 

Here’s a live replay where I recreated this potato salad (minus the ham), plus moyashi (bean sprouts) goma-ae and miso marinated chicken!

 

 

 

 

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Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, join the new Daidokoro FB group - a small community of Japanese cuisine enthusiasts!

**NEW Plant Based Japanese Cooking Club** Save the date Aug 21-23!

 
Print Recipe
Moyashi Goma-ae (mung bean sprouts with sweet sesame soy) BigOven - Save recipe or add to grocery listYum
Course side
Cuisine Japanese
Prep Time 10 minutes
Cook Time 2 minutes
Servings
people
Ingredients
Course side
Cuisine Japanese
Prep Time 10 minutes
Cook Time 2 minutes
Servings
people
Ingredients
Instructions
  1. Fill a medium pot with about 4 cups water and 1 teaspoon of salt. Bring to a boil
  2. Once boiling, add the sprouts and cook for about 1 minute and 30 seconds. Drain and set aside.
  3. Meanwhile toast the sesame seeds until fragrant.
  4. Place the sesame seeds in a suribachi and grind at least half.
  5. Add the remaining ingredients and mix well.
  6. Combine the sprouts with the sauce and serve.
 

Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, join the new Daidokoro FB group - a small community of Japanese cuisine enthusiasts!

**NEW Plant Based Japanese Cooking Club** Save the date Aug 21-23!

 

2 thoughts on “Moyashi Goma-ae (mung bean sprouts with sweet sesame soy)

  • July 23, 2019 at 2:51 pm
    Permalink

    very tasty! I reduced the sugar and added some Hondashi seasoning as well. My whole family enjoyed it.

    Reply
    • July 24, 2019 at 12:37 pm
      Permalink

      thats awesome Margaret! thank you for sharing the feedback! have you made gomaae with other veggies too?

      Reply

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