Somen Salad with Japanese Sesame Dressing
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Somen Salad with Japanese Sesame Dressing
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Sauce
- 4 tbsp sesame seeds toasted
- 4 tbsp mayonnaise Japanese style
- 2 tsp rice vinegar
- 1 tbsp sugar
- 2 tsp soy sauce
- 2 tsp sesame oil toasted
- 1 tsp wasabi paste
Somen Salad
- 1 egg
- 1 pinch salt
- 1 drizzle neutral cooking oil generic cooking oil
- ½ tomato
- 25 g wood ear mushroom boiled and sliced, boiled
- ½ cucumber Japanese or Persian varieties
- ¼ carrot
- 5 g ginger root
- 20 g imitation crab or ham/kamaboko (or plant-based alternative)
- 2 tbsp sweetcorn tinned
- 200 g somen noodles dry
- ice cubes optional
Instructions
- Place a dry frying pan on the stove and turn on the heat to medium-high. Add 4 tbsp toasted sesame seeds and toast until you can smell the aroma and they've turned lightly golden.
- Transfer the sesame seeds to a mortar and pestle (or a pepper mill etc) and grind to a fine powder.
- Add the ground sesame seeds, 4 tbsp Japanese style mayonnaise, 2 tsp rice vinegar, 1 tbsp sugar, 2 tsp soy sauce, 2 tsp toasted sesame oil and 1 tsp wasabi paste in a container and mix thoroughly. Chill in the fridge until it's time to serve.
- Heat a frying pan on medium-low and coat with 1 drizzle cooking oil using a paper towel to spread evenly and remove the excess.
- While it's heating, whisk 1 egg in a bowl with 1 pinch salt.
- Pour the whisked egg through a sieve to make it smooth.
- Pour a thin layer of egg into the pan (you might need to do this in batches if your pan is small) and fry until 80% cooked.
- Peel the egg out of the pan, roll and cut into thin slices.
- Thinly slice 25 g boiled wood ear mushroom and ½ tomato. Peel and julienne ¼ carrot and 5 g ginger root. Julienne ½ Japanese or Persian cucumber with the skin still on and use a fork to shred 20 g imitation crab. Drain 2 tbsp tinned sweetcorn.
- Boil 200 g dry somen noodles according to the instructions on the packaging. (Approx 2 minutes.)
- Pour the noodles through a sieve and rinse with cold running water to halt the cooking process and cool them quickly. Place some ice cubes in there to chill them further.
- Place the chilled noodles on a serving plate and arrange the vegetables and imitation crab on top.
- Drizzle with the homemade sesame dressing.
- Mix thoroughly before eating and enjoy!
Notes
- If you would prefer to serve somen salad with a classic soy sauce and vinegar based dressing, check out the sauce I use for my hiyashi chuka recipe!
Nutrition Information
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Calories
513kcal
(26%)
Carbohydrates
62.1g
(21%)
Protein
13.1g
(26%)
Fat
25.6g
(39%)
Saturated Fat
3.2g
(16%)
Polyunsaturated Fat
8.8g
(52%)
Cholesterol
73mg
(24%)
Sodium
1526.7mg
(64%)
Fiber
5.4g
(22%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 62.1g | 21% |
| Protein | 13.1g | 26% |
| Fat | 25.6g | 39% |
| Saturated Fat | 3.2g | 16% |
| Polyunsaturated Fat | 8.8g | 52% |
| Cholesterol | 73mg | 24% |
| Sodium | 1526.7mg | 64% |
| Fiber | 5.4g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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