Harusame sunomono (Vermicelli in vinegar)

Harusame sunomono (Vermicelli in vinegar)

Harusame sunomono = 伴三絲 = Vermicelli in vinegar

Harusame sunomono is written in kanji as 伴三絲.　

伴三絲 (Ban San Si) is a Chinese word meaning “ban” (to mix), “san” (three) and “si” (threads), and refers to a salad containing three or more shredded ​​ingredients.

This time, we used eggs, cucumbers, and kanikama, but carrots and ham are also commonly used.

Harusame (vermicelli) is made from starch, is clear, and is native to China.

Kanikama is a type of kamaboko (fish cake) made to resemble crab meat in taste, texture, shape, and color. It does not actually contain crab; Alaska pollock is the primary ingredient.

Tips for making it delicious:

• Use sesame oil when frying the eggs. The fragrant sesame aroma adds a nice accent to the dish. Using oil also helps prevent the glass noodles from sticking together.
• Make sure to boil the harusame noodles properly. The texture of the harusame noodles varies depending on the ingredients used. Neither of these noodles can be eaten with the core still in it, so be sure to check the product’s recommended boiling time.
  • Ryokuto harusame noodles (made from mung beans, peas, etc.) are chewy and elastic. They are heat-resistant and do not fall apart easily when cooked.
  • Normal harusame noodles (made from potatoes, sweet potatoes, etc.) have a chewy texture and absorb moisture well. They are heat-sensitive and cook easily.
  • I also sometimes use a product called Maroni, which is similar to harusame. These are dried noodles made by liquefying potato starch and then processing it into flat, thin sticks.
• For soy sauce, using a light-colored light soy sauce will give the dish a more beautiful appearance.
• It is common to use grain vinegar or rice vinegar, but I used black vinegar. Use whichever you prefer.

Vermicelli is a type of rice noodle. Check out our other rice noodle recipes!👇👇👇

INGREDIENTS : Harusame sunomono (Vermicelli in vinegar)　６SERVINGS

Vermicelli expands to four times its size when boiled.

• Vinegar (48g)
• Sugar (16g)
• Light soy sauce (16g)
• Harusame (vermicelli) (80g)
• Egg
• Sesame oil (4g)
• Cucumber (80g)
• Kanikama (Crab sticks) (30g)
• Sesame seeds (5g)

How to make Harusame sunomono (Vermicelli in vinegar)

1. Mix vinegar, sugar, and light soy sauce.
2. Boil the vermicelli for 4 minutes. Drain.
3. Toss the hot vermicelli with the seasonings. Adding the hot vermicelli to the seasoning will dissolve the sugar.
4. Beating the eggs.
5. Heat sesame oil in a frying pan, pour in the eggs, and tilt the pan to create a thin egg sheet.
6. Once the eggs have cooled, cut them into strips.
7. Slice the cucumber into 3mm slices and then into thin strips.
8. Cut the kanikama into 3cm widths and separate the bundles.
9. Mix all ingredients together.