One of my family’s TOP 3 summer dishes is ‘Harusame Salad’. Cucumber is an essential ingredient to make it, but I didn’t have it when I craved it on the other day. So I used totally different ingredients with same flavour dressing. The result was brilliant!
2 tablespoons Dry Cut Wakame
2 handfuls Baby Spinach
50g Ham OR Roasted Pork *cut into thin strips
1 tablespoon Toasted Sesame Seeds
1 tablespoon Sugar
1 & 1/2 tablespoons Soy Sauce
1 & 1/2 tablespoons Rice Vinegar
1/2 tablespoon Sesame Oil
- Combine Toasted Sesame Seeds, Sugar, Soy Sauce, Rice Vinegar and Sesame Oil in a mixing bowl.
- Cook Harusame Noodles in boiling water. When noodles are almost cooked, add Dried Cut Wakame and Baby Spinach. It won’t take long to cook Wakame and Baby Spinach. Darin, rinse in cold water, drain well, and squeeze excess water.
- Noodles are long. Cut them short if you prefer.
- Add to the bowl, add sliced Ham (OR Roasted Pork) as well, then mix to combine.