Harusame Salad - Recipe With Step By Step Photos And Videos

Cooking a light and hearty Japanese Harusame salad with glass noodles, vegetables, scrambled eggs and ham.

Ingredients

Harusame noodles - 80 g

Egg yolk - 2 pcs.

Cucumbers - 250 g

Carrots - 150-200 g

Salt to taste

Ground black pepper - to taste

Sesame - 1 tablespoon

Wakame seaweed - 2 tablespoons

Ham / balyk - 150 g

Refueling:

Rice vinegar - 3 tablespoons

Soy sauce - 2.5 tbsp

Sugar - 1 tablespoon

Vegetable oil - 1 tbsp.

Sesame oil - 1 tablespoon

Salt to taste

Ground black pepper - to taste

• 115 kcal
• 10 min.
• 30 min.
• 40 minutes

Photo of the finished dish

Video recipe: "Harusame" salad

Step by step recipe with photos and videos

Harusame Salad is an easy-to-prepare, nutritious and delicious low-calorie Japanese salad based on thin glass harusame noodles. In addition to noodles, the salad includes three basic ingredients: fresh cucumber, carrots and meat (most often ham, in the vegetarian version - tofu), as well as various additional ingredients that are designed to make the salad more healthy (wakame seaweed, bean sprouts) or colorful (egg omelet, tomatoes). The salad is traditionally seasoned with a light spicy soy sauce dressing, served chilled, and can be refrigerated for several days. Try it!

You will need these ingredients for cooking.

Rinse the wakame seaweed, cover with cold water and let sit for 15 minutes.

Cut the cucumbers, carrots and meat (in this case balyk) into thin strips.

Salt the cucumbers and carrots, mash slightly and leave for 5-7 minutes.

Then rinse the vegetables with running water and squeeze.

Boil the noodles, following the instructions on the package, rinse with cold water and discard on a sieve to drain all the water. For convenience, the noodles can be cut into shorter pieces.

Harusame noodles can be substituted with an affordable glass noodle option.

Fry the sesame seeds in a dry skillet for 4-5 minutes, until golden brown and aromatic.

Whisk chicken yolks with 1 pinch of salt.

Grease a skillet with vegetable oil and heat over high heat. Then gently blot the oil off with a paper towel.

Turn off the heat and add the egg yolks to the skillet. Tilt the pan to distribute the mixture evenly. Leave the resulting thin egg pancake in the pan for 1 minute, then gently pry, turn over and leave for another 30 seconds. The yolk is cooked in the residual heat of the pan, because if you cook it on a heat, even a minimal one, it will lose its rich color and its texture will not be smooth (bubbles will appear).

Roll the fried yolk into a tight roll, cool completely, and then cut into pieces about 0.5 cm thick.

Mix the ingredients of the dressing: rice vinegar, soy sauce, sugar, any vegetable and sesame oil, salt and ground black pepper. If necessary, sesame oil can be substituted with an equal amount of any vegetable oil.

Combine the prepared salad ingredients: noodles, meat, cucumber, carrots, fried sesame seeds. Squeeze and add wakame seaweed.

Pour in the prepared dressing and mix everything thoroughly. Add a little more salt and ground black pepper, if necessary, to taste.

Place the salad in the refrigerator for at least 30 minutes to cool. Garnish the salad with strips of fried egg yolk before serving.

Harusame salad is ready. In the refrigerator, in an airtight container, the salad can be stored for up to 2 days.