- 1/2 lb bean sprouts
- peanut oil
- 1 egg, beaten
- 1 cup daikon, julienned
- 3 tbsp rice wine vinegar
- 3 tbsp tamari
- 1 tsp sugar
- 1/2 tsp sesame seed oil
- Place the beansprouts in a colander and run boiling water over them for 2 minutes. Rinse with cold water. Drain.
- Heat 1 tsp of peanut oil in a small non-stick skillet. Cook the egg until quite dry. Season it lightly with sea salt.
- Slice the egg into strips.
- Combine the vinegar, tamari, sugar, sesame oil, and 3 tbsp peanut oil.
- Toss the bean sprouts, daikon, and egg strips together.
- Serve sprinkled with the dressing.