Harusame Salad with Summer Vegetables by Meg and Zenta Tanaka
The two founders of Australian restaurant CIBI propose a recipe to make a delicious Japanese-inspired salad.
‘CIBI’ by Meg and Zenta Tanaka ©Mark Roper
Meg and Zenta Tanaka, who run the Australian restaurant CIBI, share, in their recipe book of the same name, the recipe for a harusame – Japanese noodles – salad with summer vegetables, edamame, and black mushrooms.
CIBI is a recipe book that’s broken down into seasons; eating locally and fresh is the philosophy of these two Japanese chefs now settled in Australia. The dishes are simple, Japanese-inspired, and to be shared with family and friends.
‘At CIBI, our cuisine is a direct expression of the Japanese culinary culture I grew up with. Starting with quality rice as a base, we bring together a variety of ingredients, fresh vegetables, fish, and meat with seaweed and beans to create simple, well-thought-out and balanced dishes,’ Meg explains.
The book contains 80 recipes, interspersed with several pages that showcase the culture of Japanese design, or moments in the everyday life of the pair in Australia, Tokyo, or even Okayama, Meg’s birthplace.
Serves 4-6
Ingredients
100 g harusame noodles (vermicelli)
1 tomato, cut into 5–6 cm slices
½ medium carrot, cut diagonally and cut into thin slices
½ cucumber, cut diagonally and cut into thin slices
¼ red pepper, cut into thin slices
4 dried kikurage (black mushrooms), rehydrated in warm water and cut into thin slices
50 g edamame, shelled and boiled
1 piece fresh ginger, 2–3 cm wide, cut into thin slices
120 ml soy vinaigrette
Coriander leaves, to garnish
Toasted white sesame seeds, freshly ground, to garnish
Method
In a large bowl of hot water, soak the harusame noodles until tender and transparent. This step is important, because tender noodles have a nicer taste and absorb the vinaigrette. Drain well.
In a large bowl, combine the harusame noodles, tomato, carrot, cucumber, red pepper, kikurage, edamame, and ginger.
Add the soy vinaigrette and mix well.
Serve the salad on plates. Garnish with coriander and ground sesame seeds.
CIBI (2018), written by Meg and Zenta Tanaka and published by Hardie Grant.
TRENDING
-
Recipe for Ichiraku Ramen from ‘Naruto’ by Danielle Baghernejad
Taken from the popular manga with the character of the same name who loves ramen, this dish is named after the hero's favourite restaurant.
-
Exploration of the Intimate in ‘The Sound of Water’ Available for Online Viewing
This film by J.B. Braud lays bare the deepest emotions, through the prism of betrayal, escape, and redemption.
-
Colour Photos of Yakuza Tattoos from the Meiji Period
19th-century photographs have captured the usually hidden tattoos that covered the bodies of the members of Japanese organised crime gangs.
-
The Tattoos that Marked the Criminals of the Edo Period
Traditional tattoos were strong signifiers; murderers had head tattoos, while theft might result in an arm tattoo.
-
Kungyokudo, Tokyo’s Chicest Incense
The oldest incense supplier in Japan, established in Kyoto in 1594, offers customers in Tokyo the chance to take away a scented sachet.