Description
Harusame salad is a dish made of glass noodles, crab sticks, cucumber, egg, and wood ear mushrooms, tossed in a tangy, nutty, and smoky dressing.
Ingredients
Units
Scale
- 1 Japanese cucumber, 2 Kirby cucumbers, or 1 small English cucumber
- 3 to 4 small dried wood ear mushrooms (optional)
- 2 crab sticks (surimi, imitation crab)
- 1 teaspoon vegetable oil
- 1 egg, whisked
- 3 ounces dried glass noodles (harusame noodles)
- 1/2 tablespoon doubanjiang (broad bean paste)
- 2 tablespoons rice vinegar
- 1 teaspoon water
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 tablespoon toasted sesame oil
- 2 green onions, finely chopped
Instructions
- Slice the cucumber. Place the cucumber on a cutting board and slice it into thin bite size sticks. Set aside
- Soak and slice the mushrooms. Soak the wood ear mushrooms in hot water and leave for about 5 minutes, until they have rehydrated. Slice into strips. Set aside.
- Shred the crab sticks. Use your fingers to shred the crabsticks by pulingl on the strands. Set aside.
- Cook and slice the omelet. Add the vegetable oil to a small frying pan over medium high heat. Add the whisked egg and cook for 1-2 minutes, shaping the omelet into a rectangle. Transfer the omelet to a cutting board and slice into thin strips. Set aside.
- Prep the glass noodles. Fill a bowl with boiling hot water, big enough to hold the glass noodles. Place the glass noodles in and leave for a few minutes – usually 3 to 5 minutes – until they are rehydrated (follow instructions on the package).
- Drain the noodles. Drain and rinse under cold water until the noodles are chilled. Drain them well (lightly press on them to remove excess water) and transfer them to a mixing bowl.
- Make the dressing. In a small bowl, whisk the doubanjiang, rice vinegar, water, sugar, salt, and toasted sesame oil. Keep whisking until the salt and sugar have dissolved.
- Make the salad and serve. Add the cucumber, mushrooms, crabsticks, and omelet, and toss well. Pour the dressing over the salad and toss well to combine. Season with salt, if needed, and serve at room temperature.
Notes
Store the leftovers in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 243
- Sugar: 3.5g
- Sodium: 365mg
- Fat: 6.1g
- Saturated Fat: 1.9g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 40.5g
- Fiber: 1.2g
- Protein: 5.8g
- Cholesterol: 49mg
