Harusame Salad

• 1 fish hot dog (sakana sausage), cut in half lengthwise, then slice thinly
• 1 pink kamaboko, cut in short thin strips (use half in salad and save half for garnish)
• 4 to 5 stalks green onions, chopped finely (save some for garnish)
• 1/2 cucumber, peel skin and remove seeds; cut in half lengthwise and slice thin
• 3 (5.2 oz.) pkg. Mitsukan Japanese saifun noodles
• 1/4 c. white vinegar
• 6 Tbsp. mirin
• 4 tsp. sesame seed oil
• 4 tsp. sugar
• 1 1/2 tsp. salt or less to taste
• 1 tsp. soy sauce
• 1/2 c. Best Foods mayonnaise
• 1/4 c. Kewpie mayonnaise (Japanese mayonnaise)

1. Mix together by hand.
2. Blend thoroughly.
3. Garnish the top with sliced kamaboko and green onions.
4. Chill in refrigerator for 2 to 4 hours.
5. Serve cold.
6. May be made a day ahead.
7. Makes about 25 servings.

hot dog, pink kamaboko, stalks green onions, cucumber, mitsukan japanese saifun noodles, white vinegar, mirin, sesame seed oil, sugar, salt, soy sauce, mayonnaise, mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=441436 (may not work)