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!
what you'll need:
» glass noodles
» wood ear mushrooms
» imitation crab
for the sauce:
» soy sauce
» rice vinegar
» 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.
Scrape the skin off the ginger and then thinly slice. Julienne (cut into thin sticks) the ginger, cucumber and carrot about 2-3mm thick.
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.
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.
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.
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.
Crack the eggs into a bowl with a pinch of salt and whisk until the yolks and whites are combined.
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.
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).
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.
Roll and slice
Allow to cool for a few minutes and then roll up the egg crepe. Thinly slice, the thickness should resemble noodles.
Cook or soak the noodles according to the instructions on the packaging.
Drain & wash
Drain the water and place the noodles in a sieve. Wash with cold water to chill. (Optional: add ice to chill further.)
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.
Add crab & sauce
Shred the imitation crab and add it to the bowl. Add the sauce.
Mix thoroughly until all the ingredients are coated in the sauce.
Transfer to serving bowls and sprinkle with sesame seeds.
FULL RECIPE »
See the full post for more information plus storage tips!
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