4 cups (300 g) bean sprouts

2 tsp toasted sesame seeds

2 tsp brown sugar

2 tsp (10 ml) toasted sesame oil

2 tsp (10 ml) mirin

1 tsp (5 ml) rice vinegar

1 green onion, chopped

In a pot of boiling water, blanch the bean sprouts for 1 minute. Drain.

In a bowl, whisk together the sesame seeds, brown sugar, sesame oil, mirin and rice vinegar. Add the sprouts and toss to coat. Sprinkle with the green onion.

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