We have a winner and it is Joe from Ohio. You will be receiving the bottles of the Wafu® dressings and enclosed here is a recipe I made this weekend for my son’s Potluck Supper Saturday night. It is a re-post.
Joe I open my Blog for you, should you decide you would like to show your hidden talents at the dinner table and do a guest post on how you used the Japanese Dressing and the recipe, I invite you.
(pictures pictures pictures) That is a blog’s underwear. Everything else is just getting dressed.
Again Congratulations to Joe from Ohio
|Cold Somen Salad with Dipping Sauce|
- Somen Noodles (they are already portioned with thin strips of tape)
- Grated Japanese cucumber (seeded)**
- Sliced Scallion with greens
- Wafu® Wasabe Edamame Japanese Vinaigrette
- optional – Wakame or Kombu placed in the boiling water
- Take a pot of Water and place a small sheet of Wakame or Kombu (dried seaweed) into the pot of water with a teaspoon of salt and bring to boil.
- When boiling add the Somen Noodles taking off the tape.
- Carefully time the cooking as these noodles take literally a minute to become soft and once soft they are most definitely cooked.
- If serving cold, place the noodles in an ice bath.
- Once the noodles are cold or at room temperature place them on a plate and on top place the grated cucumber, and the scallions.
- In a separate dish place the Wafu dressing to be used as a dipping sauce for your noodles.
- Chopsticks are a nice touch
The prep time is minimal and the portion is controlled by how many pre-portioned noodles you decide to use.
**Seeding a cucumber with a teaspoon is easy, just use the spoon to scrape the inside of the cucumber after having cut it in half. Japanese cucumbers have fewer seeds than the regular ones but Kirby cukes can be substitued.