Japanese Somen Salad With Sweet And Sour Dressing Recipes

JAPANESE SOMEN SALAD

Steps:

• 1. Cook somen noodles as directed in package when cooked place in a colender and run cold water over the noodles and let drain.
• 2. The dice the char su, cucumbers, leaf onions.
• 3. thinly slice the lettuce.
• 4. place the 3 eggs that have been slightly beaten in a medium heated skillet with oil and cook one side then flip over to the other side to cook.
• 5. take the cooked eggs out when done and cut into strips.
• 6. If you want the nori in it. cut the nori into small pieces.
• 7. NOW YOU ARE READY TO PUT TOGETHER YOUR SALAD!
• 8. Take out your platter and add the cooked somen noodles to cover the platter.
• 9. add in layers the lettuce, cucumbers, char su pork, nori, egg strips and leaf onion.
• 10. When ready to serve pour the dressing over it. Dressing recipe is listed below.
• 11. DRESSING: This needs to be made the night before you are going to use so the flavors blend.
• 12. 1/2 cup Japanese rice vinegar 1/2 cup shoyu sauce (soyu) 1/2 cup sugar ( I used brown sugar) 1/2 teaspoon sesame oil 3/4 teaspoon toasted sesame seeds
• 13. Place all in a small jar and shake up to mix well. Store in the refregerator untill ready to use.

SOMEN NOODLE SALAD WITH SESAME DRESSING

Steps:

• To make dressing, place the sesame seeds in a mortar and pestle and grind until fine and moist. Combine the soy sauce, rice vinegar, sugar, ginger, dashi granules and 1/2 cup water in a small saucepan and bring to the boil over high heat. Reduce the heat to medium and simmer, stirring, for 2 minutes or until the dashi granules have dissolved. Remove from the heat, cool.
• Gradually combine with the ground sesame seeds, stirring to form a thick dressing.
• Cook the noodles in a large saucepan of boiling water for 2 minutes or until tender. Drain, rinse under cold water and cool completely. Cut into 10cm lengths using scissors.
• Place the snow peas in a large shallow bowl with the daikon, carrot, green onion, spinach leaves and noodles. Add the dressing and toss well to combine. Place in the fridge until ready to serve. Just before serving, sprinkle the top with toasted sesame seeds.

CUCUMBER SUNOMONO

Steps:

• Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
• In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving.