Harusame Sarada (Spring Rain Vermicelli Salad)
- 100 g (3.5 oz) Harusame (Spring Rain Vermicelli)
- 1/2 cucumber (cut in sticks)
- 1 small red onion (sliced)
- 2 chicken fillet (boiled like Hiyashi Chuka #1) or ham
- Kinshi Tamago
- 1/2 tsp sugar
- 4-5 tbsp soy sauce
- 4-5 tbsp vinegar
- 1 tbsp sesame oil
- 2-3 tbsp sesame seeds
- 1 Red chili pepper or black pepper (optional)
- Fresh coliander for garnish (optional)
- Boil Harusame and wash it by cold water.
- Mix all ingredients.
- Leave it in refrigerator for half an hour.
This entry was posted in
All,
Asia,
Chicken,
Courses,
Egg,
Ingredients,
Japan,
Meat,
Salad,
Worldwide and tagged
egg,
salad,
vermicelli. Bookmark the
permalink.