Recipe of Quick Japanese vermicelli salad 🇯🇵
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Make Speedy Japanese vermicelli salad 🇯🇵. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Japanese vermicelli salad 🇯🇵, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese vermicelli salad 🇯🇵 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must first prepare a few ingredients. You can have Japanese vermicelli salad 🇯🇵 using 11 ingredients and 6 steps. Here is how you cook it.
A complete success on every barbecue. This recipe is super delicious and fresh. If you like sweet and sour, you are going to like this one.
I learned it with my mother in law, years ago and we haven't yet got tired of it. I hope you like it too!
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Ingredients and spices that need to be Prepare to make Japanese vermicelli salad 🇯🇵:
- 200 g Vermicelli (see picture)
- 1 large cucumber thinly sliced
- 2 carrots thinly sliced
- 6 crab sticks (kani kama)
- 50 ml rice vinegar
- 2 TSP (ripped) caster sugar
- 6 TBSP toasted sesame oil
- 6 TBSP soy sauce
- Sweet omelette
- 2 large eggs
- 1 TSP caster sugar
Steps to make Japanese vermicelli salad 🇯🇵
- Boil water in a large pan. All at once, pour the vermicelli in and stir until cooked. It's really quick and it should not be overcooked. No more than 4 minutes. See packaging instructions.
- Drain the water and immediately rinse it with cold water, until it's completely cold. Drain it and put it in a large bowl.
- Make the omelettes. They should be thin ones, to be rolled and sliced.
- Use a slicer for the carrots and the cucumber. I have a Benriner and it's great because it has interchangeable blades and also adjustable to make very thin slices.
- Separate the stripes of the kanikama, it doesn't need to be perfect. Add the carrots, the cucumber, the omelette and the kanikama to the noodles.
- Dilute the sugar in the vinegar. Season the salad with the vinegar, soy sauce and toasted sesame oil. Mix it well with your hands. This bit is quite messy but I haven't found a better way yet, I sometimes use gloves but I don't mind washing my hands after, it's all part of the fun! Enjoy!
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