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!
These little squiggly bites of goodness are called ‘moyashi’ ( もやし）in Japanese. Mung bean sprouts in English.
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 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!
Moyashi Goma-ae (mung bean sprouts with sweet sesame soy)
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 4 people 1x
- Category: side
- Cuisine: Japanese
- 1/2 pound moyashi (~250 grams or 1 bag)
- 3 Tablespoons sesame seeds (toasted)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon sake
- Fill a medium pot with about 4 cups water and 1 teaspoon of salt. Bring to a boil
- Once boiling, add the sprouts and cook for about 1 minute and 30 seconds. Drain and set aside.
- Meanwhile toast the sesame seeds until fragrant.
- Place the sesame seeds in a suribachi and grind at least half.
- Add the remaining ingredients and mix well.
- Combine the sprouts with the sauce and serve.