Japanese Cooking For The American Table/Susan Fuller Slack 1996

Somen, Crabmeat & Asparagus with Sesame Dressing (Somen, Kani To Asparagus No Goma-Zu)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 tablespoon toasted sesame seeds 4 tablespoons safflower oil or sunflower oil 1/4 cup rice vinegar
1-1/2 tablespoons sugar 1-1/2 tablespoons light soy sauce (usukuchi shoyu) 1/2 teaspoon salt
3 fresh shiitake mushrooms, stemmed and shredded 1 packed cup shredded napa cabbage 1/4 pound thin fresh asparagus, trimmed, blanched and chilled
1 small carrot, cut in matchstick strips 1/2 pound lump crabmeat, cooked clams or squid, cut into thin strips 3 green onions, thinly sliced
6 fresh shiso leaves or basil leaves, finely shredded 2 (3-oz) bundles somen



1 In a small bowl, combine sesame seeds, 3 tablespoons of the oil, vinegar, sugar, soy sauce and salt; set aside. Heat remaining 1 tablespoon oil in a small skillet. Stir-fry mushrooms 30 seconds; add cabbage and cook 30 seconds more. Cool completely.
2 Cut asparagus into thin diagonal pieces. Arrange all ingredients except dressing and somen on a platter; set aside. In a large pot, bring 1 quart water to a boil. Add somen. When water returns to the boil, add 1 cup cold water. When water returns to the boil again, add another cup of water. Somen should be soft and pliant. If not, cook only seconds longer. Pour into a fine strainer. Rinse well; drain completely. Place in a large bowl with salad ingredients. Add dressing; toss well. Divide salad among serving plates.

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