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.
- 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
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.
Keyword Chilled, Colorful, Noodles, Quick, Ramen, Summer