Su-no-mo-no Salad

Total Time: 19 mins Preparation Time: 15 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 4 tablespoons sugar
• 7 tablespoons vinegar (50% japanese vinegar and 50% western vinegar)
• 2 tablespoons soy sauce
• 1/4 teaspoon salt
• 1/2 package harusame noodles (japanese transparent dried noodles)
• 1/2 english cucumber
• 1/4 medium carrot
• 1 egg, hard boiled and chopped
• 1 slice ham (old-fashioned) (optional)
• 1/4 teaspoon grated ginger (optional)
• 1/4 teaspoon dijon mustard (optional)

Recipe

• 1 put sugar, vinegars, soy sauce and salt in a saucepan and bring to a boil.
• 2 do not stir until it boils.
• 3 if you choose to use some ginger or the mustard add it now.
• 4 cool the dressing (you can make the dressing ahead of time but it is important that you keep it in a closed container so it does not go flat) boil the harusame for 3-4 minutes.
• 5 (have the water boiling before adding the harusame) the harusame is cooked when there are no streaks when you pick it up with chopsticks.
• 6 do not overcook and cook it just before you wish to serve the salad allowing time to cool.
• 7 cool the harusame in cold water.
• 8 slice the cucumber thinly grate the carrot mix harusame, carrot and cucumber with the dressing decorate with chopped egg and the ham if you wish to do so.