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Somen salad served in a glass dish with imitation crab, kinshi tamago, tomatoes, cucumber, carrot, woodear mushrooms and sweetcorn served with thick and creamy wasabi and sesame dressing.

Somen Salad with Japanese Sesame Dressing

  • Author: Yuto Omura
  • Total Time: 30 minutes
  • Yield: 3 servings 1x

Description

How to make vibrant and refreshing Somen Noodle Salad with homemade Japanese sesame dressing (with a wasabi kick!)

Ingredients

Scale

Sauce

  • 4 tbsp white toasted sesame seeds
  • 4 tbsp Japanese mayonnaise
  • 2 tsp rice vinegar
  • 1 tbsp sugar
  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • 1 tsp wasabi paste

Somen Salad

  • 5g wood ear mushroom
  • 1 egg
  • 1 pinch salt
  • A drizzle of oil
  • 1/2 cucumber skin on and julienned
  • 1/2 tomato thinly sliced
  • 1/4 carrot peeled and julienned
  • 5g fresh ginger peeled and julienned
  • 20g imitation crab (or ham/kamaboko)
  • 2 tbsp tinned sweetcorn
  • 200g dry somen noodles
  • Ice cubes (optional)

Instructions

  1. Soak wood ear mushrooms until rehydrated. (Approx 15-30 minutes)
    wood ear mushrooms soaking in warm water in a glass bowl
  2. Place a dry frying pan on the stove and turn on the heat to medium-high. Add your sesame seeds and toast until you can smell the aroma and they've turned lightly golden.
    toasting white sesame seeds in a frying pan
  3. Transfer the sesame seeds to a mortar and pestle (or a pepper mill etc) and grind to a fine powder.
    Grinding white sesame seeds with a Japanese mortar and pestle (suribachi and surikogi)
  4. Add the ground sesame seeds, Japanese mayonnaise, rice vinegar, sugar, soy sauce, sesame oil and wasabi paste in a container and mix thoroughly. Chill in the fridge until it's time to serve.
    Sesame dressing in a glass measuring jug
  5. Whisk the egg in a bowl with a pinch of salt.
    Whisk egg and salt
  6. Pour the whisked egg through a sieve to make it smooth.
    Passing egg through sieve
  7. Heat a frying pan on medium-low and coat with a thin layer of oil using a paper towel to remove the excess.
    Add oil to a hot pan and wipe the excess
  8. Pour a thin layer of egg into the pan (you might need to do this in batches if your pan is small) and fry until 80% cooked.
    Fry until 80% cooked
  9. Peel the egg out of the pan, roll and cut into thin slices.
    Roll and cut
  10. Thinly slice and julienne the vegetables including the rehydrated wood ear mushrooms. Use a fork to shred the imitation crab sticks.
    shredded imitation crab on a wooden chopping board
  11. Boil the somen noodles according to the instructions on the packaging. (Approx 2 minutes.)
    somen noodles boiling in a pot
  12. Pour the noodles through a sieve and rinse with cold running water to halt the cooking process and cool them quickly. Place some ice cubes in there to chill them further.
    somen noodles being chilled with ice in a sieve
  13. Place the chilled noodles on a serving plate and arrange the rest of the ingredients on top.
    somen salad complete with julienned vegetables, shredded imitation crab and thinly sliced egg crepe (kinshi tamago)
  14. Drizzle with the homemade sesame dressing.
    Somen salad served in a glass dish with imitation crab, kinshi tamago, tomatoes, cucumber, carrot, woodear mushrooms and sweetcorn served with thick and creamy wasabi and sesame dressing.
  15. Mix thoroughly before eating and enjoy!
    Somen salad served in a glass dish with imitation crab, kinshi tamago, tomatoes, cucumber, carrot, woodear mushrooms and sweetcorn served with thick and creamy wasabi and sesame dressing.

Notes

If you would prefer to serve somen salad with a classic soy sauce and vinegar based dressing, follow my hiyashi chuka recipe!

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Noodles
  • Method: Boil / Cut
  • Cuisine: Japanese / Hawaiian

Keywords: somen salad, somen salad recipe, how to make somen salad, somen salad sauce, recipe for somen salad, somen salad dressing,

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Find it online: https://sudachirecipes.com/somen-salad/

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