Free Recipe Japanese Salad
Recipe Type: Free Salad Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Japanese Salad Recipe
1/4 c Sesame seed
1/2 lb Mushrooms, sliced
1/2 lb Linguine, broken in half
1/3 c Soy sauce
1 lb Small shrimp, cooked
1/2 c Sake or white wine
1 Bunch green onions, thinly
2 tb Grated fresh ginger
Sliced 2
Garlic cloves, pressed
1/4 c Sesame oil
3 Eggs
1/4 c Olive oil
1 tb Seaweed, coarsely crumbled
Japanese Salad Preparation
Toast sesame seeds on cookie sheet in oven; set aside. In boiling water, cook noodles until tender, about 10 minutes; drain, rinse, and let dry. Transfer to large bowl. Add shrimp and green onions; mix well. Mix oils together; heat about 2 T of oil and saute mushrooms, 5 minutes. Add to shrimp. Blend in soy sauce, sake, sesame seed, ginger, garlic, and rest of oil. Cover and refrigerate 2 hours. In separate bowl, beat eggs and stir in seaweed. Oil skillet and add 1/4 of egg mixture. Cook until it loosens from pan; turn over and place on work surface. Make 3 more thin egg/seaweed pancakes. Slice pancakes into thin strips. Toss with chilled noodles. Spoon and serve.
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