Japanese Vermicelli Salad (Harusame Salad)

Method5 steps · about 15 min

1. 1

   Step 1: Combine all 2½ tbsp vinegar, 2 tbsp soy sauce, 1 tbsp sugar and 1 tbsp sesame oil in a bowl or jar. Mix until the sugar dissolves.

   Uses 2½ tbsp vinegar · 2 tbsp soy sauce · 1 tbsp sugar · 1 tbsp sesame oil

2. 2

   Step 2: Mix all 30 g julienned carrot and 50 g julienned cucumber with the ¼ tsp salt. Leave for 5 minutes, then squeeze out the released water and put the vegetables in a mixing bowl.

   Salt the carrot and cucumber · 5 minUses 30 g carrot, julienned · 50 g cucumber, julienned · ¼ tsp salt

3. 3

   Step 3: Soak all 40 g dry mung bean vermicelli in boiling water following its packet instructions; the recipe gives about 3 minutes as a guide. Once ready, drain and rinse under cold water, then drain well. If the strands are very long, gather them together and cut them into two or three shorter lengths for easier eating.

   Uses 40 g dry mung bean vermicelli (harusame) · Boiling water to soak the noodles and cold water to rinse them; drained

   
4. 4

   Step 4: Add all the drained noodles from step 3, 30 g julienned ready unsmoked ham and 20 g already rehydrated, drained wakame to the squeezed carrot and cucumber from step 2. Mix gently.

   Uses complete drained ready vermicelli · 30 g ready unsmoked sliced ham, julienned · 20 g ready rehydrated wakame seaweed · complete squeezed carrot and cucumber

   
5. 5

   Step 5: Toss the complete salad from step 4 with all the dressing from step 1. Divide between two salad bowls and sprinkle with roasted white sesame seeds if using.

   Uses complete noodle, ham, wakame and vegetable salad · complete mixed dressing · Roasted white sesame seeds, optional, to sprinkle