A variety of salad vegetables that you have in the fridge
Boiled egg, if you have one
Ham or other seasoned meat
a small amount
Any other ingredients that may fit
it's up to you
White sesame seeds (or ground sesame seeds)
Mix all the dressing ingredients together, in the order listed: white sesame seeds → sugar → mayonnaise → sesame oil → soy sauce → vinegar. (The texture will change from granular to gel-like to oily to liquid. The thing to watch out for is the thickness of the sauce.)
Cut the vegetables up into easy to eat pieces. Just whatever you have left over in the refrigerator is fine: tomatoes, cucumber, lettuce, green peppers, bean sprouts... anything goes!
Chop the aromatic herbs too. Shiso leaves, myoga ginger, or ginger; choose any.
Cut the ham into strips. Slice the imitation crab diagonally. Boil the shrimp briefly and sprinkle salt. Add any of these ingredients if you have on hand. I added leftover tatsuta-age fried chicken.
Boil the noodles until they are a little bit softer than usual, and cool in ice water. Drain well, and toss with sesame oil (not listed).
If you are using steamed noodles, blanch briefly in boiling water and untangle, then cool in ice water. Drain well, and mix in sesame oil (not listed).
Mount the noodles in the middle of a large plate. Surround the noodles with leafy greens and yellow vegetables. Put the protein ingredients on top of the noodles. Or just arrange the plate any way you like.
Drizzle sauce onto the noodles, and it's done. Serve!
Here's another example. 1 serving uses 3/4 a portion of noodles. I used less sugar and doubanjiang spicy bean paste in the dressing. I used lettuce, mizuna greens, cucumber, cherry tomatoes, imitation crab and fake Peking duck.
Story Behind this Recipe
This dish was born in Hokkaido. You don't see it as much at restaurants anymore... but I thought it should be easy to make at home. After some research, I came up with an easy sesame dressing! This is a delicious dish on its own, and looks healthy too. Why not make it for your kids, or for a potluck party?
If you think the dressing is too sweet, use less sugar. You can make a lot of this salad and store it for later, but it's easy so you can make it as you need it. Serving individual portions makes it easier to eat. I recommend this for lunch. If you add spice with doubanjiang or yangnyumjang, you can quickly transform it into a spice-touced dish.