Recipe of Japanese Salad - Food Recipes

-- Extracted from Meal-Master (tm) v8.01 --

Title: Japanese Salad
Categories : Salads, Japanese
Serving size: 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. -----