---------- Recipe via Meal-Master (tm) v8.01
       Title: Japanese Salad
  Categories: Salads, Japanese
       Yield: 4 servings
     1/4 c  Sesame seed                       1/2 lb Mushrooms, sliced
     1/2 lb Linguine, broken in half          1/3 c  Soy sauce
       1 lb Small shrimp, cooked              1/2 c  Sake or white wine
       1    Bunch green onions, thinly          2 tb Grated fresh ginger
            Sliced                              2    Garlic cloves, pressed
     1/4 c  Sesame oil                          3    Eggs
     1/4 c  Olive oil                           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.