Harusame Noodle Salad
Harusame are clear noodles made of potato starch and are often used in Japanese cooking. Here I have given them a light sesame dressing, which is used in many Japanese salads.
Harusame Noodle Salad
Serves 4 as a side salad
3.5 oz dried harusame noodles (about a handful)
2 small cucumbers, about 5 or 6 inches long
1 medium carrot
1 green onion, white and green parts, minced
2 Tb *rice vinegar, warmed
1 Tb plus 1 tsp soy sauce
1 ½ tsp sugar
¼ tsp salt
1 Tb sesame oil
Prepare the vegetables: Trim the ends of the cucumber and discard. Using a vegetable peeler, peel the cucumber lengthwise, but leave some of the peel on. Slice the cucumber in very thin rounds crosswise. Place in a bowl. Next peel the carrot and slice thinly at a diagonal. Place in the same bowl as the cucumbers. Set aside.
Make the dressing: In a small bowl, add the vinegar and soy sauce, then add the sugar to it to and stir to dissolve the sugar. Add to it the salt and sesame oil.
Bring 4 quarts of water to a boil in a large pot. Add the harusame noodles to the boiling water and boil for 5 minutes. Drain the noodles in a sieve or colander. Run cold water over the noodles for 20 seconds. This washes the noodles of extra starch and stops the cooking. Drain the noodles well. Place the noodles in a large bowl; add the cut vegetables and pour the dressing over the top. Mix the salad well to coat the noodles and vegetables with the dressing. Garnish the salad with minced green onion.
*Rice vinegar is best in this recipe. To make a substitution, use 1 1/2 tsp cider vinegar or red wine vinegar.
This creates a decorative effect when slicing the cucumbers crosswise.
If the cucumber peel is very tough, just remove it completely.
Slicing the carrots on a bias or diagonal creates a pretty effect, but you can cut them in rounds, your choice. Please slice them thin, so they can soften in the salad. Next, let’s make the dressing in another bowl.
Tip: Warm the vinegar before adding the sugar to help the sugar dissolve.
Set the dressing aside. Now, let’s get to cooking the noodles.
Put 4 quarts of water in a large pot and bring to a boil. Add the harusame noodles all at once and give a quick stir with a spoon.
Serve in a large bowl garnished with minced green onion or serve on individual plates.
Kids rating: GOOD