RECIPES OF JAPAN

Ingredients

8 oz

1 1/2 tsp

2

3 tbsp

2 tbsp

3 tbsp

5 tbsp

1 tbsp

4 oz

1/2

1 small

2

1. Cook the noodles in boiling water; drain and set aside
2. Use 1/2 tsp of sesame oil and blend into noodles to keep noodles from sticking.
3. Scramble two eggs in a bowl and fry as you would an omelet in a medium-size skillet
4. When cooked, remove the omelet from skillet and drain on paper toweling
5. When cooled, roll the omelet into a tight bundle, then slice across the roll (This results in long, thin strips of egg crepe)
6. Combine in a small saucepan the soy sauce, sugar, rice wine vinegar, dashi, 1 tsp of sesame oil, and hot mustard
7. Simmer the mixture over a low heat until thoroughly blended
8. Place a serving of cold noodles on a plate
9. Top with a portion of the julienned egg, ham and other garnishments.
10. Ladle one serving of the blended sauce over each portion of noodles just before serving