Harusame Salad (Japanese Glass Noodle Salad)

Name: Harusame Salad (Japanese Glass Noodle Salad)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 4.2 oz dried glass/cellophane noodles (harusame); 2 Tbsp dried wakame seaweed; 1 Japanese or Persian cucumber; ⅓ carrot; ½ tsp Diamond Crystal kosher salt ((for the carrot and cucumber)); 3 slices Black Forest ham ((skip for vegetarian/vegan)); 2 tsp toasted white sesame seeds; 3 Tbsp rice vinegar (unseasoned); 2½ Tbsp soy sauce ((use GF soy sauce for gluten-free)); 1 Tbsp sugar; 1 Tbsp toasted sesame oil; 1 Tbsp neutral oil; ⅛ tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper

This Japanese Glass Noodle Salad (Harusame Salad) recipe is light, refreshing, low calorie, and so flavorful with a savory and tangy sesame soy vinaigrette.

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Harusame Salad (Japanese Glass Noodle Salad)

Foto: Just One Cookbook

Bahan-bahan

4 porsi

4.2 oz dried glass/cellophane noodles (harusame)
2 Tbsp dried wakame seaweed
1 Japanese or Persian cucumber
⅓ carrot
½ tsp Diamond Crystal kosher salt ((for the carrot and cucumber))
3 slices Black Forest ham ((skip for vegetarian/vegan))
2 tsp toasted white sesame seeds
3 Tbsp rice vinegar (unseasoned)
2½ Tbsp soy sauce ((use GF soy sauce for gluten-free))
1 Tbsp sugar
1 Tbsp toasted sesame oil
1 Tbsp neutral oil
⅛ tsp Diamond Crystal kosher salt
⅛ tsp freshly ground black pepper

Langkah-langkah

Before You Start…Please note that this recipe requires 30 minutes of chilling time.Gather all the ingredients.
Follow the package instructions to rehydrate 4.2 oz dried glass/cellophane noodles (harusame). My package says to boil the noodles for 4 minutes. Rinse under cold water to remove the starch. Drain well so excess water doesn‘t dilute the dressing. Cut the noodles into shorter lengths, if you‘d like.
Rehydrate 2 Tbsp dried wakame seaweed in water for 15 minutes. Squeeze the water out and set aside.
Cut 1 Japanese or Persian cucumber in half lengthwise and thinly slice diagonally.
Cut ⅓ carrot into thin slabs, then cut into julienne strips.
Sprinkle ½ tsp Diamond Crystal kosher salt over the cucumber and carrot and coat well. Set aside for 5 minutes. Then, quickly rinse off the salt and squeeze the liquid out. Set aside.
Cut 3 slices Black Forest ham into julienne strips. Now, all the ingredients are ready.
In a medium bowl, combine the dressing ingredients: 3 Tbsp rice vinegar (unseasoned), 2½ Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp toasted sesame oil, 1 Tbsp neutral oil, ⅛ tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper. Whisk it all together.
In a large bowl, add the harusame noodles, vegetables, ham, wakame, and 2 tsp toasted white sesame seeds. Pour the dressing on top and toss it all together. Chill the salad in the refrigerator for at least 30 minutes before serving.
You can keep the leftovers in an airtight container and keep in the refrigerator for up to 2 days.