Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put sugar, vinegars, soy sauce and salt in a saucepan and bring to a boil. | 2. Do not stir until it boils. | 3. If you choose to use some ginger or the mustard add it now. | 4. Cool the dressing (You can make the dressing ahead of time but it is important that you keep it in a closed container so it does not go flat) Boil the Harusame for 3-4 minutes. | 5. (Have the water boiling before adding the Harusame) The Harusame is cooked when there are no white streaks when you pick it up with chopsticks. | 6. Do not overcook and cook it just before you wish to serve the salad allowing time to cool. | 7. Cool the Harusame in cold water. | 8. Slice the cucumber thinly Grate the carrot Mix Harusame, carrot and cucumber with the dressing Decorate with chopped egg and the ham if you wish to do so. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white sugar	4	tablespoons		195.048	50.3899	0.0	0.0
vinegar	7	tablespoons		21.903000000000002	0.97	0.0	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
salt	1/4	teaspoon		-	-	-	-
harusame noodle	1/2	package		-	-	-	-
english cucumber	1/2			-	-	-	-
carrot	1/4			6.2525	1.4609999999999999	0.1418	0.0366
egg	1		boiled chopped	71.5	0.36	6.28	4.755
ham	1	slice	old-fashioned	-	-	-	-
ginger	1/4	teaspoon	grated	1.5075	0.3223	0.0404	0.0191
dijon mustard	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.