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.








Tomoyo with minced beef, mushrooms and garlic sautéed in sweet and spicy soy sauce




Crispy Tomyo seasoned with sesame sauce





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.



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Yuko Ogino all rights reserved