Bean Sprouts and Rice Cake Teriyaki

Ingredients:

• 1 cup rice cakes (tteok), soaked in warm water if they are hard
• 2 cups bean sprouts, rinsed and trimmed
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake (optional)
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 2 green onions, sliced (for garnish)
• Sesame seeds for garnish (optional)

Steps:

Step 1: In a bowl, mix soy sauce, mirin, sake (if using), and sugar to create the teriyaki sauce. Set aside.

Step 2: Heat vegetable oil in a pan or wok over medium-high heat.

Step 3: Add the soaked rice cakes to the pan and stir-fry until they start to turn golden brown.

Step 4: Add bean sprouts to the pan and continue to stir-fry until they are slightly wilted but still crunchy.

Step 5: Pour the teriyaki sauce over the rice cakes and bean sprouts. Stir to coat evenly.

Step 6: Drizzle sesame oil over the mixture and toss to combine.

Step 7: Cook for an additional 2-3 minutes or until the teriyaki glaze thickens and coats the ingredients.

Step 8: Garnish with sliced green onions and sesame seeds if desired.

Step 9: Serve the Bean Sprouts and Rice Cake Teriyaki hot, either as a side dish or a standalone meal.

Enjoy the delightful combination of textures and the sweet-savory goodness of teriyaki in this Bean Sprouts and Rice Cake Teriyaki, a quick and flavorful addition to your Asian-inspired culinary repertoire.