Hiyashi Chuka (Cold Ramen)

Hiyachi Chuka literally means “chilled Chinese”; however, it is a Japanese dish with chilled
ramen noodles and various colorful toppings.  Popular toppings include strips of egg crepes, cucumber, ham, and imitation crab.  Soy sauce or sesame based dressing is poured over the noodles and toppings.

Author: Namiko Chen

Serves: 3

Ingredients

Noodle Dressing

• 6 Tbsp. soy sauce
• 4 Tbsp. sugar
• 3 Tbsp. rice vinegar
• 2 Tbsp. sesame oil
• 2 Tbsp. water
• 1 Tbsp. roasted white sesame seeds
• ¼ tsp. grated ginger
• ½ – 1 tsp. La-yu (Japanese Chili Oil)

For Shredded Egg Crepe

• 2 eggs, beaten
• 2 tsp. sugar
• ¼ tsp. salt
• Oil

For toppings

• 6 shrimps + 1 Tbsp. sake
• 1 Japanese cucumber (1/3 English cucumber), julienned
• 1 iceberg lettuce, shredded
• ½ tomato, cut into wedges
• 3-4 slices hams
• 4-6 imitation crab sticks (or crab meat), shredded
• Kaiware radish sprouts

Other topping options:

• shredded steamed chicken tender, blanched bean sprouts (blanched), wakame seaweed, nori seaweed strips, etc.

Noodles

• 3 6-oz fresh ramen (chukamen) noodles

For Garnish

• 1 Tbsp. roasted white sesame seeds
• Karashi hot mustard (optional)
• Pickled red ginger (beni shoga)(optional)
  

Instructions

1. Combine all the noodle dressing ingredients in a medium bowl and whisk all together. You can keep it chilled in the refrigerator.
   
2. For eggs, you make thin egg crepe and cut into thin strips (Kinshi Tamago). If you want to make super thin crepe, follow my recipe here (How To Make Shredded Egg Crepe). Whisk together the eggs, sugar and salt. Heat the oil in the pan over medium heat. Pour the egg mixture into the pan and cook on both sides.
   
3. Cool the crepe and slice into very thin strips.
   
4. For shrimps, bring a small pot of water to a boil. Add sake and shrimp and cover with the lid. The alcohol in the sake will help remove the smell and tender the meat. Turn off the heat when the color of shrimp started to change and let it cook with remaining heat. Do not overcook otherwise shrimp will become hard. Transfer shrimps to a plate and let them cool.
   
5. Cut all the topping ingredients.
6. For the noodles, bring a pot of water to a boil and add the noodles, separate the noodles before dropping into water. Cook according to package directions. Drain the water and rinse the noodles to remove starch. Soak the noodles into a bowl of ice water to cool. Drain completely and divide the noodles on plates/bowls.
   
7. Place all the toppings and pour the dressing before serving. Serve with karashi hot mustard and pickled ginger on the side, if desired.

http://www.justonecookbook.com/hiyashi-chuka-cold-ramen/