Somen Salad
 
 
Makes 4 servings
Ingredients
Dressing:
  • 2 tablespoons safflower or vegetable oil
  • 1½ tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon black sesame seeds
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon sea salt
Salad:
  • 1 teaspoon safflower or vegetable oil
  • 2 large eggs, lightly beaten
  • 2 bundles somen (3.5 ounces each)
  • 3 ounces kamaboko (Japanese fish cake), cut into thin matchsticks
  • 1 carrot, peeled and cut into thin matchsticks
  • 1 cucumber, seeds removed and cut into thin matchsticks
  • 2 green onions, thinly sliced
Instructions
Make the dressing:
  1. Combine the dressing ingredients in a small jar with a lid and shake vigorously until emulsified.
Make the salad:
  1. In a 10-inch nonstick fry pan, heat safflower or vegetable oil over medium heat. Add eggs and swirl to coat the bottom of the pan. Cook, without stirring, until set, 1-2 minutes. Transfer the egg "pancake" to a cutting board. When cool enough to handle, cut the pancake in half and then into ¼"-wide strips. Set aside.
  2. Prepare a medium bowl of ice water and set aside.
  3. Cook somen according to package directions. Drain and transfer to the prepared ice bath to cool. Drain somen and transfer to a large bowl. Add half of the dressing and toss gently to combine.
  4. Divide and arrange dressed somen, sliced eggs, kamaboko, carrot and cucumber among four plates.
  5. Garnish with green onions and serve with remaining dressing.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/somen-salad/