Title: Japanese Salad
Categories: Salad Japanese
Yield: 4 Servings
| 1/4 | c | Sesame seed |
| 1/2 | lb | Linguine, broken in half |
| 1 | lb | Small shrimp, cooked |
| 1 | | Bunch green onions, thinly |
| | | Sliced |
| 1/4 | c | Sesame oil |
| 1/4 | c | Olive oil |
| 1/2 | lb | Mushrooms, sliced |
| 1/3 | c | Soy sauce |
| 1/2 | c | Sake or white wine |
| 2 | tb | Grated fresh ginger |
| 2 | | Garlic cloves, pressed |
| 3 | | Eggs |
| 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.