“This is a tangy refreshing salad that goes well with a shrimp dish or any oriental menu. It goes great with Tempura.”
7tablespoonsvinegar( 50% Japanese vinegar and 50% white western vinegar)
1/2 packageharusame noodles( Japanese transparent dried noodles)
1/2 English cucumber
1egg, hard boiled and chopped
1/4 teaspoongrated ginger(optional)
1/4 teaspoonDijon mustard(optional)
Put sugar, vinegars, soy sauce and salt in a saucepan and bring to a boil.
Do not stir until it boils.
If you choose to use some ginger or the mustard add it now.
Cool the dressing (You can make the dressing ahead of time but it is important that you keep it in a closed container so it does not go flat) Boil the Harusame for 3-4 minutes.
(Have the water boiling before adding the Harusame) The Harusame is cooked when there are no white streaks when you pick it up with chopsticks.
Do not overcook and cook it just before you wish to serve the salad allowing time to cool.
Cool the Harusame in cold water.
Slice the cucumber thinly Grate the carrot Mix Harusame, carrot and cucumber with the dressing Decorate with chopped egg and the ham if you wish to do so.
“Excellent. I really enjoyed this recipe with some homemade sushi.”
“I’ve had sunomono salad many times here on the west coast from many different sushi houses and none have yet to contain soy sauce or egg. I’m interested in giving the recipe a try though since I love sunomono salad.”
“Bergy, THANK YOU for something wonderful I can have for lunch while watching my fat intake, how can something so delicious have only 1.2 grams of fat per serving??? WONDERFUL and will save me on many occasions I am sure! “