Are looking for a harusame salad - japanese glass noodle salad recipe that is appetizing? How to prepare it not difficult. If wrong processing then the result is not delicious. Whereas the delicious harusame salad - japanese glass noodle salad should had aroma and taste that could provoke everyone’s taste.

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Ingredients and seasonings must exist in make

1. Take 50 g glass noodle
2. Use 1 Tbsp dried wakame seaweed
3. Prepare Half cucumber
4. Prepare 1 carrot
5. Use 1/2 Tsp sea salt (for sprinkle over the vegs)
6. Take 1 slices ham (skip for vegetarian/vegan)
7. Prepare 1 boiled egg
8. Prepare Dressing
9. Use 3 Tbsp rice vinegar
10. Take 2 1/2 Tbsp soy sauce
11. Prepare 1 Tbsp sugar
12. Take 1 Tbsp sesame oil
13. Use 1 Tbsp vegetable oil
14. Use Salt
15. Use Freshly ground black pepper
16. Prepare 2 Tsp white sesame seeds (toasted)

Cellophane noodles = Harusame (also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles) are a type of transparent noodle made from starch (such as mung bean starch, yam, potato starch, cassava or canna starch), and water. Japanese Glass Noodle Salad Also known as harusame, this traditional salad is a firm favorite in Japan. Made with chewy glass noodles, crunchy vegetables, and tender chunks of ham, it's a great light lunch or a simple side. A savory sesame soy vinaigrette adds lots of flavor to this adaptable appetizer.

How to cook Harusame Salad - Japanese Glass Noodle Salad:

1. Follow the the packaging instructions to rehydrate glass noodle
2. Rehydrate wakame seaweeds in water for 15 minutes. Squeeze the water out and set aside.
3. Cut cucumber in half lengthwise and thinly slice diagonally.
4. Cut carrot into julienne strips
5. Sprinkle sea salt over the cucumber and carrot and coat well. Set aside for 5 minutes. Then quickly rinse off the salt and squeeze the water out. Set aside.
6. Cut the Sam into julienne strips and set aside.
7. In medium bowl, combine the dressing ingredients and whisk all together.
8. In a large bowl, add glass noodle, vegetables, wakame seaweeds and ham. Pour the dressing. Toss all together. Add the boil egg on top.
9. Chill the salad in the fridge for at least 30 minutes before serving. You can keep in the fridge up for 2 days.
10. Done and ready to serve!

Learn how to make Harusame Glass Noodle Salad. Thank you for watching the video💖 ! New video on every Monday, Wednesday and Friday. And then wring water out of cucumber well. Mix loosen crab stick and cucumber into boiled glass noodle.

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