Hiyashi Chuka
A chilled ramen dish topped with colorful ingredients and a tart dressing.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
Add Hiyashi Chuka to your week, check it against your household's allergens, and build the shopping list automatically.