Harusame  Salad

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Glass Noodle Salad

Harusame salad is a colorful and nutritious salad dish made with glass noodles, egg crepe, crab and vegetables tossed in a light and tangy sauce. It's refreshing, tasty and can be made ahead of time!

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Harusame Salad

Yield

3-4 servings

Type

Noodle

Time

30 minutes

Level

Easy

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what you'll need:

» carrot » cucumber » ginger » glass noodles » wood ear mushrooms » imitation crab » eggs

for the sauce:

» soy sauce » rice vinegar » sugar » Japanese karashi mustard » sesame oil » Chinese chicken stock powder » sesame seeds

Slice the carrot & cucumber

Peel the carrot and wash the cucumber, then cut into diagonal slices.

1

Julienne

Scrape the skin off the ginger and then thinly slice. Julienne (cut into thin sticks) the ginger, cucumber and carrot about 2-3mm thick.

2

Salt & rest

Add them to a bowl and sprinkle with salt. Massage the salt over the surface to make sure it's evenly distributed and then rest in the fridge for 15 minutes.

3

Slice wood ear mushrooms

Boil the wood ear mushrooms for 1-2 minutes then cut into matchsticks. If you're using dried wood ear mushrooms, you can soak them now, then boil and slice them later.

4

Make the sauce

Take a small bowl and add the soy sauce, rice vinegar, sugar, Japanese mustard, sesame oil, sesame seeds and Chinese chicken stock powder. Mix and set aside.

5

Heat a pan

Take a medium sized frying pan (I use 22cm pan) and preheat over a medium-low heat. Use a paper towel to spread the oil around the pan.

6

Whisk eggs

Crack the eggs into a bowl with a pinch of salt and whisk until the yolks and whites are combined.

7

Strain the eggs

Pour the egg mixture into a sieve placed over a bowl. Work the egg through using a spoon or silicone spatula. This will make it extra smooth.

8

Pour into the pan

Pour the mixture into the pan, making sure it's a thin and even layer. One 22cm frying pan will make one egg's worth of kinshi tamago (egg crepe).

9

Cook

Without flipping, cook the egg crepe until 80% done and turn off the heat. Peel it out being careful not to rip, and transfer to a chopping board.

10

Roll and slice

Allow to cool for a few minutes and then roll up the egg crepe. Thinly slice, the thickness should resemble noodles.

11

Cook/soak noodles

Cook or soak the noodles according to the instructions on the packaging. 

12

Drain & wash

Drain the water and place the noodles in a sieve. Wash with cold water to chill. (Optional: add ice to chill further.) 

13

Mix

Take the salted vegetables from earlier and pour out any liquid that might have accumulated at the bottom. Add the egg crepe, noodles and wood ear mushroom and mix.

14

Add crab & sauce

Shred the imitation crab and add it to the bowl. Add the sauce.

15

Mix

Mix thoroughly until all the ingredients are coated in the sauce.

16

Serve

Transfer to serving bowls and sprinkle with sesame seeds. Enjoy!

18

check out FULL RECIPE »

See the full post for more information plus storage tips!

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