Harusame salad is a extremely popular summer time dish in Japan due to its refreshing and bitter properties. The glass noodle salad comes with crab sticks, cucumber, egg, and wooden ear mushrooms, and is seasoned with a tangy, nutty, and smoky (barely spicy) dressing.
I’ve been in love with harusame salad ever since I first tasted it in Tokyo, eons in the past! I like its vibrant, bitter, and cleaning style, and the way wholesome it’s. I truthfully don’t know why I by no means considered sharing this recipe on my weblog because it makes a daily look on my menu. Properly, right here it lastly is and I believe you’ll actually get pleasure from it!
There are fairly just a few steps wanted to make this glass noodle salad, however general it’s very fast and straightforward – and extremely scrumptious. It’s a type of dishes that’s vinegar ahead with a basic Japanese/Chinese language taste mixture. The elements are straightforward to seek out and the salad is filling sufficient to be served as a most important.
Harusame Salad Components
- Japanese cucumber: The cucumber brings a refreshing and cooling component to the glass noodle salad.
- Wooden ear mushrooms: Wooden ear mushrooms are a gelatinous and crunchy kind of brown fungus which have a gentle earthy and nutty taste.
- Crab sticks: Crab sticks, known as kani kamaboko, is a kind of imitation crab that’s utilized in dishes comparable to California rolls and kani salad. They’re made from whitefish paste, sugar, crab extract, soybean protein, and various kinds of seasonings. If yow will discover larger high quality crab sticks (they appear so much nearer to precise crab meat), I like to recommend getting these as they style nearer to crab and are much less candy.
- Egg: A big egg to make the dish extra filling and to additionally add a stunning pop of yellow.
- Harusame (glass noodles): Glass noodles are skinny noodles made from mung bean starch or potato starch. They’re clear and have a chewy texture.
- Inexperienced onions: Chopped inexperienced onions add a refreshing crunch and slight bitterness to the salad.
- Dressing: A mixture of doubanjiang, rice vinegar, water, sugar, salt, and toasted sesame oil.
Different Components
- Celery as an alternative of cucumber: Celery additionally has a refreshing crunch and a delicate sweetness.
- Ham as an alternative of crab sticks: Many glass noodle salads in Japan use sliced ham as an alternative of crab sticks.
- Smoked tofu or tofu cutlet as an alternative of crab sticks and egg: To make this dish vegan, use smoked tofu or tofu cutlets, reduce into skinny strips.
- Miso paste as an alternative of doubanjiang. If you happen to can’t discover doubanjiang or can’t deal with spicy meals, use miso paste.
The right way to Make Harusame Salad
- Prep the elements. Slice the cucumber into strips, soak the wooden ear mushrooms and slice them, shred the crab sticks, and chop the inexperienced onions. Add them to a mixing bowl.
- Prepare dinner the egg. Whisk and cook dinner the egg, shaping it right into a rectangle. Switch the omelet to a chopping board and slice into skinny strips. Add to the blending bowl.
- Rehydrate the glass noodles. Place the glass noodles in a bowl of scorching water and go away for a couple of minutes, till they’re rehydrated. The noodles must be tender however not soggy (barely agency is sweet). Add them to the bowl.
- Combine the elements for the dressing. Add the doubanjan, rice vinegar, sugar, salt, water, and toasted sesame oil. Maintain whisking till the salt and sugar have dissolved.
- Toss the elements and dressing. Pour the dressing over the salad and toss nicely to coat evenly. Season with a little bit of salt if wanted. Serve chilled or at room temperature.
Recipe Ideas
Check the glass noodles just a few instances till you’re pleased with the feel. Glass noodles overcook in a short time so it’s essential to control them. Typically, it’s beneficial that they don’t soak in scorching water for greater than 3 to five minutes. Tasting the noodles each 30 seconds or so will assure the very best texture.
Storage
The salad may be stored in a bowl lined with plastic wrap, or transferred to an hermetic storage container. It’s going to hold within the fridge for as much as 3 days.
I don’t suggest freezing this glass noodle salad because the cucumber will get soggy and the noodles mushy.
The right way to Serve this Glass Noodle Salad
Harusame salad may be served on its in case you are searching for a light-weight lunch or dinner. For one thing extra filling, serve it with baked rooster, brined fish, or air fryer tofu. Or serve this salad with different dishes comparable to:
Different Asian noodle dishes you may wish to strive: Stir fried glass noodles with shrimp, japchae, vegetarian laksa, pad woon sen, fragrant bitter egg noodles, rooster chow mein, kimchi udon stir fry, Filipino bihon pancit, miso ramen, jajangmyeon.
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Description
Harusame salad is a dish made from glass noodles, crab sticks, cucumber, egg, and wooden ear mushrooms, tossed in a tangy, nutty, and smoky dressing.
- Slice the cucumber. Place the cucumber on a chopping board and slice it into skinny chunk dimension sticks. Put aside
- Soak and slice the mushrooms. Soak the wooden ear mushrooms in scorching water and go away for about 5 minutes, till they’ve rehydrated. Slice into strips. Put aside.
- Shred the crab sticks. Use your fingers to shred the crabsticks by pulingl on the strands. Put aside.
- Prepare dinner and slice the omelet. Add the vegetable oil to a small frying pan over medium excessive warmth. Add the whisked egg and cook dinner for 1-2 minutes, shaping the omelet right into a rectangle. Switch the omelet to a chopping board and slice into skinny strips. Put aside.
- Prep the glass noodles. Fill a bowl with boiling scorching water, large enough to carry the glass noodles. Place the glass noodles in and go away for a couple of minutes – often 3 to five minutes – till they’re rehydrated (observe directions on the package deal).
- Drain the noodles. Drain and rinse beneath chilly water till the noodles are chilled. Drain them nicely (flippantly press on them to take away extra water) and switch them to a mixing bowl.
- Make the dressing. In a small bowl, whisk the doubanjiang, rice vinegar, water, sugar, salt, and toasted sesame oil. Maintain whisking till the salt and sugar have dissolved.
- Make the salad and serve. Add the cucumber, mushrooms, crabsticks, and omelet, and toss nicely. Pour the dressing over the salad and toss nicely to mix. Season with salt, if wanted, and serve at room temperature.
Notes
Retailer the leftovers in a storage container and refrigerate for as much as 3 days.
Diet
- Serving Measurement: 1 serving
- Energy: 243
- Sugar: 3.5g
- Sodium: 365mg
- Fats: 6.1g
- Saturated Fats: 1.9g
- Unsaturated Fats: 1.8g
- Trans Fats: 0g
- Carbohydrates: 40.5g
- Fiber: 1.2g
- Protein: 5.8g
- Ldl cholesterol: 49mg
