Ingredients:
Salad
- 200g harusame noodles
- 1 grated Japanese cucumber
- 1 grated carrot
- 06 shredded Kanikama sticks
- 1 handful of Wakame seaweed
Sauce
- 2 teaspoons toasted sesame oil
- 2 tablespoons of Shoyu
- 4 tablespoons rice vinegar
Preparation mode:
For the sauce, mix the ingredients and set aside.
Take the bundles of harussame and place them in a bowl of cold water until they rehydrate and the strands become loose. Drain the harussame, return the bowl and pour boiling water over it. Mix it up and watch the hair become softer and more transparent. Don’t let it soften too much, drain and add very cold water to stop the cooking and then drain again and set aside.
Rehydrate the wakame seaweed in a small bowl with a little cold water and set aside.
Shred the kanikama sticks and set aside.
In a large bowl with the harussame, add all the salad and dressing ingredients.
Serve chilled as an accompaniment to meals.
Recipe created by Kikkoman
- Yield: 6 servings
- Preparation time: 40 minutes