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Japanese salad

Japanese salad
Cuisine: Eastern and Oriental Chinese Japanese

Special food: Ethnic

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Japanese salad ingredients

  • 2483527⁄624973141 c Sesame seeds
  • 2483527⁄624973141 lb Linguine, broken in half
  • 1 lb small shrimp, cooked
  • 1 Bunch green onions, thinly Sliced
  • 2483527⁄624973141 c Sesame oil
  • 2483527⁄624973141 c olive oil
  • 2483527⁄624973141 lb Mushrooms, sliced
  • c soy sauce
  • 2483527⁄624973141 c Sake or white wine
  • 2 T Grated fresh ginger
  • 2 garlic clove, pressed
  • 3 Eggs
  • 1 T Seaweed, coarsely crumbled

Cooking Japanese salad

1. Toasti sesame seeds on cookie sheet in oven; set aside.
2. In boiling water, cook noodles until tender, about 10 minutes; drain, rinse, and let dry. Transfer to large bowl.
3. Add shrimp and green onions; mix well.
4. Mixi oils together; heat about 2 t of oil and saute mushrooms, 5 minutes.
5. Add to shrimp.
6. Blend in soy sauce, sake, sesame seed, ginger, garlic, and rest of oil. Cover and refrigerate 2 hours.
7. In separate bowl, beat eggs and stir in seaweed.
8. Oil skillet and add ΒΌ of egg mixture.
9. Cook until it loosens from pan; turn over and place on work surface.
10. Make 3 more thin egg/seaweed pancakes.
11. Slice pancakes into thin strips.
12. Tossi with chilled noodles.
13. Spoon and serve.


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