Tsurun and Yamitsuki "Chikuwa Vermicelli Salad" Recipe!

A recipe for "chikuwa vermicelli salad" that combines chikuwa and vermicelli. The mellow richness of sesame oil and the refreshing acidity of vinegar advance the chopsticks. It is also recommended to make plenty and keep it.

Material ( For 2-3 people )
Mung bean vermicelli	70g (2.47oz)
Chikuwa	3
Soy sauce, vinegar, sesame oil, white sesame	1.5 tbsp

A recipe for "chikuwa vermicelli salad" that combines chikuwa and vermicelli. The smooth texture, the mellow richness of sesame oil and the refreshing acidity of vinegar make the chopsticks go on. It is also recommended to make plenty and keep it.

Addictive! Chikuwa vermicelli salad

Ingredients (for 3 people)

Mung bean vermicelli 70g (2.47oz)
3 chikuwa soy sauce, vinegar, sesame oil, white sesame 1.5 tablespoons

How to make chikuwa vermicelli salad

Mung bean vermicelli is boiled according to the product package, washed with water and drained.


Cut the chikuwa in half and then chop it into small pieces.


Combine vermicelli and chikuwa in a bowl, add soy sauce, vinegar, sesame oil, and white sesame, and mix the whole to complete. Serve on a plate.



If there is, sprinkle small onions to add color.

What is the taste of Chikuwa vermicelli salad?

A dish with a gentle texture that combines smooth and smooth vermicelli with soft and elastic chikuwa. The mellow richness of sesame oil and the refreshing acidity of vinegar advance the chopsticks! Even when you have a low appetite, you can easily enter.


Can be stored in the refrigerator for 4-5 days. It is a recommended recipe to make plenty and keep it.