Title: Japanese Salad
Categories: Salads, Japanese
Yield: 4 servings
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
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.
