Harusame Salad (Chuka Style Glass Noodle Salad)
https://sudachirecipes.comHarusame 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!
Ingredients
- 50 g Japanese or Persian cucumber(s) Japanese or Persian
- 50 g carrot(s)
- 5 g ginger root peeled
- ¼ tsp salt
- 50 g thin glass noodles
- 1 fresh wood ear mushroom(s) or 5g dried and rehydrated blanched 1-2 mins
- 50 g imitation crab or ham
- 2 medium egg(s) + 2 pinches of salt for kinshi tamago
Sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp Japanese mustard (karashi) "Karashi" or English "Colman's mustard" also works
- ½ tbsp sesame oil
- ½ tsp Chinese-style chicken bouillon powder
- 1 tsp sesame seeds
Instructions
Preparing the ingredients
- Cut 50 g Japanese or Persian cucumber(s) and 50 g carrot(s) into thin diagonal slices about 2-3mm thick.
- Julienne the cucumber, carrot and 5 g ginger root so that they're thin match sticks.
- Transfer them to a bowl and add ¼ tsp salt. Massage until the salt is evenly distributed and then cover the bowl and rest it in the fridge for 15 minutes.
- Thinly slice 1 fresh wood ear mushroom(s) and shred 50 g imitation crab, set aside for later.
- In a small bowl, add 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, 1 tsp Japanese mustard (karashi), ½ tbsp sesame oil, 1 tsp sesame seeds and C½ tsp Chinese-style chicken bouillon powder. Mix until the sugar and stock powder have dissolved and set aside for later.
Kinshi Tamago
- 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.
- Crack 2 medium egg(s) into a bowl with one pinch of salt per egg and whisk until the yolks and whites are combined.
- Place a sieve over a separate bowl and pour in the whisked egg. Work the egg through the sieve using a silicone spatula or spoon.
- Pour enough egg mixture to thinly coat the bottom of the pan. You will need to cook the egg crepe in batches to avoid it becoming too thick.
- Cook until the egg is 80% done (slightly soft on the surface). No need to flip.
- 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 again and repeat until all of your egg mixture is used up.
Harusame Salad
- Cook or soak 50 g thin glass noodles according to the instructions on the packaging.
- Pour the softened noodles into a sieve to drain the water and then wash with cold running water to cool. Place the sieve over a mixing bowl and add a few ice cubes to help chill the noodles further.
- Take the bowl of carrot, cucumber and ginger from earlier and drain any liquid that has formed at the bottom. Transfer the contents to a new, larger mixing bowl and add the kinshi tamago, noodles, wood ear mushrooms and imitation crab. Mix well and then add the sauce.
- Mix thoroughly until all the ingredients are evenly coated in the sauce.
- Dish up and sprinkle with a few more sesame seeds.
- Enjoy!
Notes
Keep leftovers refrigerated in an airtight container and consume within 3 days.