SESAME SPROUT SALAD
Mix together: 1 t sake, 2 t mirin, ½ c soy, ½ c rice vinegar, 1 t sugar, 1 t sesame oil, and 1 t sesame seeds. Drop 1 pound of bean sprouts into boiling water for 1 minute, then drain. Toss together and serve cold. For variety add cucumber slices and/or shredded chicken.
To toast sesame seeds, place in a dry heavy skillet over medium heat. Stir constantly until lightly browned (about 2-3 minutes).