Hiyashi Chuka (Cold Ramen Noodles)
The colorful, vibrant centerpiece of Japanese summer dining. Chilled ramen noodles are topped with a brilliant array of julienned egg crepe, ham, cucumber, and tomatoes, all drenched in a refreshing, highly acidic, sweet-and-sour soy-sesame dressing.
Ingredients
- 2 portions Fresh ramen noodles
- 1 Egg beaten and fried into a thin crepe
- 2 slices Ham julienned
- 1/2 Cucumber julienned
- 1 Tomato sliced
- For the Dressing: 3 tbsp Soy sauce
- 3 tbsp Rice vinegar
- 1 tbsp Sugar
- 1 tbsp Toasted sesame oil
- 1 tsp Sesame seeds
- 1/2 tsp Karashi Japanese mustard, optional
Instructions
- Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sugar, and toasted sesame oil until the sugar is completely dissolved. Chill the dressing in the refrigerator until ice cold.
- Prepare the Toppings: Fry the beaten egg into a paper-thin crepe, let it cool, and slice it into very fine yellow ribbons (Kinshi Tamago). Julienne the ham and cucumber into fine matchsticks. Slice the tomato into thin wedges.
- Cook and Chill the Noodles: Boil the fresh ramen noodles according to package directions. Immediately drain and aggressively wash the noodles under ice-cold running water to remove the starch and chill them to the core. Drain exceptionally well.
- Assemble the Plate: Mound the cold, shiny ramen noodles in the center of a wide, shallow glass bowl.
- Garnish and Dress: Artistically arrange the colorful toppings (egg, ham, cucumber, tomato) in neat sections radiating out from the center of the noodles. Pour the ice-cold, sweet-and-sour dressing generously over the entire dish. Serve with a dab of Karashi mustard on the edge of the plate.
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