Bring a saucepan of water to the boil, add the snowpeas and cook for 1 minute. Drain, then
plunge into a bowl of iced water for 2 minutes. Drain well and combine with the sprouts and
capsicum in a serving bowl.
Dissolve the dashi granules in 1 1/2 tablespoons of hot water and whisk in a small bowl with the
soy sauce, mirin, sugar, garlic, ginger, sesame oil, vegetable oil and half of the toasted sesame
seeds. Pour over the snowpea mixture and toss well. Season to taste and serve sprinkled with the
remaining sesame seeds.