Eel and Harusame Noodle Salad

Eel and Harusame Noodle Salad

Goes wonderful with a Chinese dressing.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

50 g (1.8 oz)

2 (one color each)



3 tbsp

1 tbsp

2 tsp


  1. Slice the broiled eel into 7 mm (1/3 in) wide strips.
  2. Boil the harusame noodles and cut into edible size lengths.
  3. Fry all the peppers, peel and cut into 5 mm (1/4 in) widths.
  4. Mix together the eel, noodles and peppers and place on a plate. Mix together the dressing from (A) and pour on.

Cooking Basics

Bell peppers - grilling and peeling the skin

As the skin is very thin it is difficult to use the same method of peeling as for potatoes, etc. Grill on a grill rack until black, soak in water, and then scrape off the skin. To avoid mushiness, thoroughly wipe away excess moisture after peeling.

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.


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