Vinegared Mung Bean Threads 　　　(Harusame no Su-no-mono)
120g dried mung bean threads (harusame)
1 cucumber (kyuuri)
1/2 carrot (ninjin)
1 pack loin ham
2 eggs (tamago)				harusame
A	1 tbsp sugar (satou)
	a pinch salt (shio)
20g sesame(goma)
B	1 tsp sesame oil (goma-abura)
	200cc vinegar (su)
	3 tsp sugar (satou)
	1/2 tsp soy sauce (shouyu)
1. Boil the mung bean threads for a few minutes, drain off the water, and cut into 10cm long. 2. Cut the cucumber diagonally and thin strips. Sprinkle salt. 3. Cut the carrot into rectangles and boil. 4. Cut the loin ham into halves and rectangles. 5. Beat the eggs and add sugar and salt. Coat a fring pan thinly with oil, pour the beaten eggs and cook a paper-thin omelet. When it cool down, cut into thin strips. 6. Place sugar, vinegar, say sauce and sesame oil in a bowl and mix. Add mung bean threads, cucumber, carrot, loin ham, sesame and shreded thin omelet, and combine. Serves 4