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Vermicelli Salad ｜ Kukipapa Cooking Channel's Recipe Transcription

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Kukipapa cooking class

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Ingredients

Vermicelli : 50g
Cucumber : One
Carrots : 1/2
Ham : 1-2 packs
egg : 2 pieces
milk : 2 tsp
salt : A pinch (1g)
oil : Appropriate amount
roasted sesame : Appropriate amount
(A) Soy sauce : 20ml
(A) Grain vinegar (staggered vinegar) : 30ml
(A) Sugar (sanon tou, cane sugar, etc.) : 20g
(A) Sesame oil (Kadoya) : 20ml
(A) Glass soup base : 1g

Time required

30minutes

Procedure

1) Make sauce 00:12
Put (A) in a bowl and mix.
2) Prepare vegetables 00:47
Cut off the edges of the washed cucumbers and peel them in about 3 places. Cut into slightly thicker pieces.
Cut the carrots into small pieces.
Put cucumbers and carrots in the sauce bowl of 1 and soak them.
3) Make brocade eggs 01:47
Break the egg into a bowl, add salt and milk, and dissolve.
Add oil to a warm frying pan, pour in the egg liquid, and lightly bake.
Remove the heat and chop it into small pieces.
4) Prepare ham and vermicelli 02:51
Separate the ham one by one and chop it into small pieces.
For vermicelli, put it in boiling water, boil it back, and expose it to cold water to drain it.
5) Finish 03:57
Add vermicelli cut to a suitable length with scissors to the bowl of 2 and mix.
Add ham and broth egg and mix well.
Serve on a plate and sprinkle with sesame seeds.

Point

・ By soaking carrots and cucumbers in the sauce in advance, the taste becomes familiar and the finish is well-balanced.
・ If the water from the vermicelli remains, the sauce will dilute, so remove it carefully with kitchen paper.
・ By separating the ham one by one and then cutting it, it will be easier to unravel and mix.
・ Kadoya's sesame oil has a good scent and is recommended.