Hiyashi Chuka

Name: Hiyashi Chuka
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 portions fresh ramen noodles; 1/2 cucumber; 2 slices ham; 1 large tomato; 1 egg; 3 tbsp soy sauce; 3 tbsp rice vinegar; 1 tbsp sugar; 1 tbsp sesame oil; 1 tsp mustard (karashi)

A chilled ramen dish topped with colorful ingredients and a tart dressing.

25 minutes

Serves 2

Lunch

Contains common allergens

Egg mustard Sesame Soy Wheat

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Instructions

6 steps

1
Whisk together the soy sauce, rice vinegar, sugar, and sesame oil until the sugar dissolves. Chill this dressing in the refrigerator.

2
Make an egg crepe (kinshi tamago): beat the egg with a pinch of salt, pour a very thin layer into a hot, oiled skillet, cook for 1 minute without flipping, remove, and slice into hair-thin strips.
3
Prepare the remaining toppings by slicing the cucumber and ham into uniform matchsticks (julienne), and cutting the tomato into thin wedges.
4
Boil the fresh ramen noodles for 2-3 minutes until al dente.
5
Drain the noodles and immediately rinse them aggressively under cold running water until completely chilled to tighten the texture. Drain thoroughly.
6
Mound the cold noodles in the center of a shallow bowl. Arrange the cucumber, ham, egg crepe, and tomato beautifully in a radial pattern on top. Pour the chilled dressing over the dish and serve with a dab of karashi mustard on the side.

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