1 pkg. somen boiled and drained
1 head of lettuce shredded
1 cucumber thinly sliced
1 block of kamaboko sliced thinly
2-3 eggs scrambled cooked and thinly sliced.
Sauce:
2 tbsp sesame seeds
1 tsp salt
2 tbsp sesame oil
1/2 Cup shoyu
1 tbsp salad oil
1/2 cup sugar
1/4 cup vinegar
Combine all sauce ingredients in a jar, shake well then chill. Arrange on platter or in a bowl, in layer, starting with somen, followed by lettuce, cucumber, kamaboko then eggs. Chill in refrigerator until ready to serve. Just before serving, pour sauce over and toss lightly.