---------- Recipe via Meal-Master (tm) v8.02
       Title: Japanese Salad
  Categories: Japanese, Salads
       Yield: 4 servings
     1/4 c  Sesame seed
     1/2 lb Linguine, broken in half
       1 lb Small shrimp, cooked
       1    Bunch green onions, thinly
     1/4 c  Sesame oil
     1/4 c  Olive oil
     1/2 lb Mushrooms, sliced
     1/3 c  Soy sauce
     1/2 c  Sake or white wine
       2 tb Grated fresh ginger
       2    Garlic cloves, pressed
       3    Eggs
       1 tb Seaweed, coarsely crumbled
   Toast sesame seeds on cookie sheet in oven; set aside.
   In boiling water, cook noodles until tender, about 10
   minutes; drain, rinse, and let dry. Transfer to large
   bowl.  Add shrimp and green onions; mix well.  Mix
   oils together; heat about 2 T of oil and saute
   mushrooms, 5 minutes.  Add to shrimp.  Blend in soy
   sauce, sake, sesame seed, ginger, garlic, and rest of
   oil.  Cover and refrigerate 2 hours.  In separate
   bowl, beat eggs and stir in seaweed.  Oil skillet and
   add 1/4 of egg mixture.  Cook until it loosens from
   pan; turn over and place on work surface.  Make 3 more
   thin egg/seaweed pancakes. Slice pancakes into thin
   strips. Toss with chilled noodles. Spoon and serve.