Mom'S Harusame Salad

• Dressing
• 1/2 cup rice vinegar
• 1/2 teaspoon konbu dashi powder (or 1" square piece of dried kelp, lightly rinsed)
• 2 tablespoons soy sauce
• 3 tablespoons sesame seed oil
• salt and pepper
• Salad
• 3-4 bundles mung bean thread/vermicelli noodles (approx 1.5 oz each)
• 1/2 English cucumber
• 1/4 - 1/2 pounds ham
• 2 large eggs

1. In a jar or small bowl, add konbu dashi powder to rice vinegar and let it dissolve. (If using dried kelp, add to vinegar and let it soak for at least 30 min, and then discard kelp.)
2. Whisk in remaining ingredients.
3. Season to taste with salt and pepper, and set aside.
4. In a large bowl, soak the noodle bundles in very hot water until completely softened (about 3-5 minutes).
5. Rinse the noodles in cold water and drain thoroughly.
6. Heat a couple of teaspoons oil in a 10" skillet (or your favorite pan for making eggs) over medium heat; meanwhile, crack 1 egg into a small bowl and whisk briefly.
7. When your skillet is hot, pour egg onto it in 1 thin layer (like a crepe).
8. Cook until set on one side (about 30 seconds-- try not to brown it), and flip carefully to finish cooking on the other side for another 15 seconds.
9. Remove from pan and set aside to cool on a cutting board.
10. Cook your second egg the same way, and set aside with the first cooked egg.
11. Peel the cucumber and thinly slice it on a diagonal into 1/4" ovals, then cut each of those slices into thin strips.
12. Slice the ham into equivalent strips.
13. Stack your eggs layers and slice those into similar sized strips as well.
14. Place noodles in a large serving bowl, and arrange your sliced cucumbers, ham, and egg on top.
15. Serve with dressing.

dressing, rice vinegar, konbu dashi powder, soy sauce, sesame seed oil, salt, salad, vermicelli noodles, cucumber, ham, eggs

Taken from food52.com/recipes/21848-mom-s-harusame-salad (may not work)