- 4 tablespoons white sugar
- 7 tablespoons vinegar (50% Japanese vinegar and 50% white western vinegar)
- 2 tablespoons soy sauce
- 1⁄4 teaspoon salt
- 1⁄2 package harusame noodles (Japanese transparent dried noodles)
- 1⁄2 English cucumber
- 1⁄4 medium carrot
- 1 egg, hard boiled and chopped
- 1 slice ham (old-fashioned) (optional)
- 1⁄4 teaspoon grated ginger (optional)
- 1⁄4 teaspoon Dijon mustard (optional)
Directions See How It's Made
- Put sugar, vinegars, soy sauce and salt in a saucepan and bring to a boil.
- Do not stir until it boils.
- If you choose to use some ginger or the mustard add it now.
- Cool the dressing (You can make the dressing ahead of time but it is important that you keep it in a closed container so it does not go flat) Boil the Harusame for 3-4 minutes.
- (Have the water boiling before adding the Harusame) The Harusame is cooked when there are no white streaks when you pick it up with chopsticks.
- Do not overcook and cook it just before you wish to serve the salad allowing time to cool.
- Cool the Harusame in cold water.
- Slice the cucumber thinly Grate the carrot Mix Harusame, carrot and cucumber with the dressing Decorate with chopped egg and the ham if you wish to do so.