How to make harusame salad with crab, kinshi tamago (Japanese egg crepe) and fresh vegetables in a tangy sauce! (Serves 3-4 as a side dish)
- 50g cucumber
- 50g carrot
- 5g fresh ginger peeled
- 1/4 tsp salt
- 2 eggs (+ 2 pinches of salt for kinshi tamago)
- 50g thin glass noodles
- 5g dried wood ear mushrooms
- 50g imitation crab (or ham)
- Cut the cucumber and carrot diagonally in 1/2cm pieces then thinly slice each piece. (Julienne style)
- Julienne the fresh ginger.
- Place the cucumber, carrot and ginger in a mixing bowl with 1/4 tsp of salt and massage it over the surface of all the ingredients. (This will soften them and bring out their flavour.)
- Set aside for 15 minutes. In the meantime, make the kinshi tamago and cook the glass noodles. (Instructions below.)
- Crack two eggs into a bowl with two pinches of salt and whisk well.
- Pour the whisked egg into a sieve over another bowl and whisk until it passes through.
- Heat a small non-stick frying pan on a medium-low setting and add a small drizzle of oil. Use a paper towel to spread the oil around the pan and remove the excess. Keep the paper towel for later.
- Pour in half of the egg into the pan and swirl it around, coating the bottom of the pan with an even layer of whisked egg. (Don't pour in everything, otherwise the egg crepe will be too thick.)
- Cook until the egg is 80% done (slightly soft on the surface).
- Peel the egg out of the pan and transfer it to a chopping board. Roll it up and cut into 2mm slices.
- Grease the pan once again using the paper towel.
- Repeat steps 1-6 with the rest of the egg mixture. Set aside.
- Take a saucepan and fill it with water. Bring to a boil and add the glass noodles and dried wood ear mushrooms. Cook them together for the time stated on the packaging of the glass noodles.
- Once cooked, pour the noodles and wood ear mushrooms into a sieve to drain the water and wash/cool under cold running water.
- Break the imitation crab into thin strips.
- In the bowl of carrot, cucumber and ginger from earlier, add the kinshi tamago, glass noodles, wood ear mushrooms and imitation crab. Mix thoroughly.
- To the same bowl, add 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, 1 tsp Japanese mustard, 1/2 tbsp sesame oil, 1 tsp of sesame seeds and 1/2 tbsp of Chinese chicken stock powder. Mix everything together thoroughly until all of the ingredients are coated in the sauce.
- Dish up and enjoy!
Keep leftovers refrigerated in an airtight container and consume within 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Noodles
- Method: Boiling / Mixing
- Cuisine: Japanese
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