Japanese Cellophane Noodle Salad

I seldom to have the brinjal/eggplant in my kitchen although I'm kind of like them. So I bought few today and have them together with cellophane noodle in this Japanese cuisine.

Ingredients

• cellophane noodle    冬粉
• brinjal     茄子
• cabbage     包菜
• bean sprout    豆芽
• tofu    豆腐
• allfafa & radish sprout    苜蓿芽和萝卜芽
• seaweed/Nori    紫菜
• sesame oil    麻油
• sushi/sashimi soy sauce    寿司/刺身酱油
• rice/ginger wine    米/姜酒
• sushi rice vinegar    寿司醋
• sugar    糖

 Steps 

1. Cut the brinjal, cabbage, tofu into desire size.    茄子、包菜、豆腐切成喜欢的大小。
2. Blanch the cellophane noodle, brinjal, cabbage, bean sprout, tofu.    把冬粉、茄子、包菜、豆芽、豆腐川烫。
3. Pour the sesame oil, sushi/sashimi soy sauce, rice/ginger wine, sushi rice vinegar and sugar into a bowl and mix thoroughly.   然后，麻油、寿司/刺身酱油、米/姜酒、寿司醋和糖放一碗里搅匀。
4. Place the ingredients on a plate, pour the seasoning mixture from step 3 on top. Decorate with nori, allfafa & radish sprout.   把材料排在碟里，然后淋上步骤3的调味料。最后用紫菜，苜蓿芽和萝卜芽装饰。