Harasume Salad Recipe

Harasume Salad


2 Packages cellophane noodles

1/2 lb imitation crab meat

1/2 of an english cucumber

3 eggs

3 green onions

4T mayonaise (can substitute light mayo if desired)

4T rice vinegar

2 tsp sugar

2T toasted sesame oil

1/4 tsp salt

1/4 tsp pepper 

1T toasted sesame seeds (white or black)

How to make Harasume Salad

A salad inspired by our favorite sushi place in Seattle, sort of resembles California Roll filling remixed as a light salad.

1. Soak cellophane noodles in hot water for 30min (if you like softer noodles, you can boil them to desired consistency on the stove)

2. While noodles are soaking, prepare other salad ingredients.  Shred imitation crab meat with 2 forks, then chop into small bits.  Slice english cucumber in half lengthwise and scoop out seeds with a spoon.  Chop cucumber into small pieces about the same size of the imitation crab.  Slice the green onions thinly.

3. Beat the eggs with a pinch of sugar and salt.  Pour into a lightly greased nonstick frying pan and cook into a flat crepe shape.  Remove from pan once egg is cooked through and chop into small pieces.

4. Whisk mayo, sesame oil, rice vinegar, salt, and pepper together in a small bowl.

5. Drain cellophane noodles, pour into a large bowl, and cut up with kitchen shears to about 2cm lengths.

6.  Add imitation crab, chopped egg, cucumber, green onion to noodles.  Pour in dressing.  Toss.  sprinkle with sesame seeds. 

Can be served immediately, or chilled.

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