Harusame Salad - cooking recipe

Ingredients

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)

Preparation

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