Three dishes I made from my first Tomyo/豆苗 harvest

It's so fresh, crisp and sweet when we eat it raw, but it becomes more delicious when it is cooked. However, it was a little stiff because of being a bit overgrown so I thought of harvesting it a little earlier next time.








豆苗と牛挽き肉とマッシュルームの甘辛醤油ガーリック炒め
Tomoyo with minced beef, mushrooms and garlic sautéed in sweet and spicy soy sauce




豆苗の胡麻和え
Crispy Tomyo seasoned with sesame sauce





豆苗のおひたし
Blanched Tomyo seasoned with soy sauce blended with Japanese broth and bonito flakes


I was happy with the bean sprouts, especially Tomyo so I ordered nine pieces of sprouting dish/Kiemschaaltje from De Bolster. This will allow us to harvest a sufficient amount on a daily basis.