Somen Salad

Somen Salad

1½      pkg. somen, stir while boiling so it won’t stick (about 10 minutes)

½        head shredded lettuce

½        lb. char siu or ham, cut into matchsticks

3-4    eggs, make into a flat omelet then slivered

1        Kamaboko, cut into matchsticks

5        stalk green onions, slivered

3        shitake mushrooms, soaked and thinly sliced

Sauce:

¼        C. sesame seeds

¼        C. sugar

2        t. salt

1/8     C. vegetable oil

1/8     C. sesame oil

¼        C. Japanese vinegar

¼        C. shoyu

Boil somen, stirring constantly.  Drain. Lay in 13”X9” pan.  Garnish with next 6 ingredients.  Pour sauce.  Serve cold.

Contributed by Monica Sakamoto

(Taken from Favorite Island Cookery II)