Harusame Salad - Japanese Glass Noodle Salad
Harusame Salad - Japanese Glass Noodle Salad

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, harusame salad - japanese glass noodle salad. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Harusame Salad - Japanese Glass Noodle Salad is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Harusame Salad - Japanese Glass Noodle Salad is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have harusame salad - japanese glass noodle salad using 16 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Harusame Salad - Japanese Glass Noodle Salad:
  1. Take 50 g glass noodle
  2. Get 1 Tbsp dried wakame seaweed
  3. Prepare Half cucumber
  4. Prepare 1 carrot
  5. Take 1/2 Tsp sea salt (for sprinkle over the vegs)
  6. Make ready 1 slices ham (skip for vegetarian/vegan)
  7. Get 1 boiled egg
  8. Prepare Dressing
  9. Prepare 3 Tbsp rice vinegar
  10. Get 2 1/2 Tbsp soy sauce
  11. Get 1 Tbsp sugar
  12. Get 1 Tbsp sesame oil
  13. Take 1 Tbsp vegetable oil
  14. Get Salt
  15. Make ready Freshly ground black pepper
  16. Take 2 Tsp white sesame seeds (toasted)
Steps to make Harusame Salad - Japanese Glass Noodle Salad:
  1. Follow the the packaging instructions to rehydrate glass noodle
  2. Rehydrate wakame seaweeds in water for 15 minutes. Squeeze the water out and set aside.
  3. Cut cucumber in half lengthwise and thinly slice diagonally.
  4. Cut carrot into julienne strips
  5. Sprinkle sea salt over the cucumber and carrot and coat well. Set aside for 5 minutes. Then quickly rinse off the salt and squeeze the water out. Set aside.
  6. Cut the Sam into julienne strips and set aside.
  7. In medium bowl, combine the dressing ingredients and whisk all together.
  8. In a large bowl, add glass noodle, vegetables, wakame seaweeds and ham. Pour the dressing. Toss all together. Add the boil egg on top.
  9. Chill the salad in the fridge for at least 30 minutes before serving. You can keep in the fridge up for 2 days.

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