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Japanese salad
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Japanese, Oriental, Salads |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Sesame seed | | 1/2
| lbs | Linguine, broken in half | | 1
| lbs | Small shrimp, cooked | | 1
| | Bunch green onions, thinly | | | Sliced | | 1/4
| cup | Sesame oil | | 1/4
| cup | Olive oil | | 1/2
| lbs | Mushrooms, sliced | | 1/3
| cup | Soy sauce | | 1/2
| cup | Sake or white wine | | 2
| tbsp | Grated fresh ginger | | 2
| | Garlic cloves, pressed | | 3
| | Eggs | | 1
| tbsp | Seaweed, coarsely crumbled |
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Procedures:
| 1 | Toast sesame seeds on cookie sheet in oven; set aside. | | 2 | In boiling water, cook noodles until tender, about 10 minutes; drain, rinse, and let dry. | | 3 | Transfer to large bowl. | | 4 | Add shrimp and green onions; mix well. | | 5 | Mix oils together; heat about 2 t of oil and saute mushrooms, 5 minutes. | | 6 | Add to shrimp. | | 7 | Blend in soy sauce, sake, sesame seed, ginger, garlic, and rest of oil. | | 8 | Cover and refrigerate 2 hours. | | 9 | In separate bowl, beat eggs and stir in seaweed. | | 10 | Oil skillet and add ?of egg mixture. | | 11 | Cook until it loosens from pan; turn over and place on work surface. | | 12 | Make 3 more thin egg/seaweed pancakes. | | 13 | Slice pancakes into thin strips. | | 14 | Toss with chilled noodles. | | 15 | Spoon and serve |
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