Japanese Salad From Bh And G Food

JAPANESE SALAD FROM BH AND G

Steps:

• In screw-top jar, combine oil, vinegar, sesame seed, sugar, salt, sesame oil, and pepper. Shake to mix. Chill.
• Fry rice sticks, a few at a time, in deep hot oil (375 degrees Fahrenheit) about 5 seconds or just until sticks puff and rise to top.
• In large bowl combine greens, radishes, green onions, hard-cooked eggs, and chicken.
• To serve, arrange rice sticks on 8 salad plates. Top with salad mixture.
• Shake dressing; drizzle over all.

HIYASHI CHUKA

Steps:

• For the sauce: Whisk together the soy sauce, vinegar, sesame oil, sugar, ginger and 3 tablespoons water in a medium bowl until the sugar dissolves. Cover and refrigerate until needed.
• For the kinshi tamago (shredded egg crepes): Whisk together the eggs and a pinch of salt in a small bowl. Strain through a fine-mesh strainer into another small bowl. (This isn't essential but yields a smoother crepe without any pockets of egg white.)
• Heat an 8-inch nonstick skillet over medium-low heat. Lightly wipe the surface of the skillet with a folded-up paper towel dipped in some oil.
• Add about 3 tablespoons (see Cook's Note) of the beaten eggs and immediately and quickly tilt the skillet in all directions until the eggs evenly cover the bottom. Cook until the eggs are just set, about 20 seconds. Carefully flip the sheet of eggs with a spatula, using your fingers as needed, and smooth out any wrinkles. Cook until the bottom of the eggs are just set, about 5 seconds more.
• Transfer the sheet of eggs to a cutting board. Repeat the process 2 more times, re-oiling the skillet between batches and stacking the sheets on top of each other.
• Roll the sheets into a log and cut crosswise into 1/8-inch slices. Gently separate the strands with your hands.
• For the assembly: Bring a large pot of water to a boil over high heat.
• When the water comes to a boil, boil the noodles according to the package instructions. Drain the noodles, then rinse with cold running water, tossing them with your hands, until completely cool and all the excess starch is removed. Drain thoroughly. (Any excess water will dilute the sauce.)
• Divide the noodles among 4 shallow bowls. Arrange the ham, surimi, tomatoes, cucumbers and kinshi tamago over the noodles in sections. Sprinkle the sesame seeds on top and place a dollop of karashi, if using, on the side of each bowl. Serve with the chilled sauce to pour over the noodles as desired.

JAPANESE SALAD WITH GINGER SOY DRESSING

Steps:

• Place all the dressing ingredients in a blender or food processor and add 1 tbsp water. Blend until smooth. Arrange the halved lettuce, edamame, carrots and radishes on 4 plates or 1 big platter. When ready to serve, drizzle the dressing over.

JAPANESE CABBAGE SALAD

Steps:

• Put first 7 ingredients into large bowl. Toss.
• Asian Dressing: Empty seasoning packet into jar with tight-fitting lid. Add next 6 ingredients. Shake well. Makes about 3/4 cup dressing. Drizzle over salad. Toss well.
• Just before serving, break up instant noodles. Scatter over top. Sprinkle with chow mein noodles.