Hiyashi Chuka (Cold Ramen) 冷やし中華

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Peel and grate the ginger, then measure 1/2 tsp grated ginger with its juice. Use 1 tsp if you like a stronger ginger taste; you can add more after tasting.
2. In a medium saucepan, combine the ginger, 4 Tbsp soy sauce, 3 Tbsp unseasoned rice vinegar, 2 Tbsp chicken stock, 2 Tbsp water, 2 Tbsp sugar, 1 Tbsp toasted sesame oil and 1/4 tsp la-yu. Whisk well, bring to a simmer, then turn off the heat and make sure the sugar has dissolved.
3. Cool the sauce completely by dipping the base of the pan in iced water. Refrigerate if serving later; it keeps up to a week.
4. Whisk 2 large eggs (50 g each without shell), 2 tsp sugar and 1/8 tsp Diamond Crystal kosher salt in a small bowl.
5. Heat a large frying pan over medium heat, add 1 Tbsp neutral oil and spread it evenly. Pour in the egg mixture (use two eggs per omelette if doubling). When the top is set, flip and cook the other side for 1–2 minutes.
6. Move the omelette to paper towel to drain and let it cool. Cut it in half, then into thin strips.
7. Peel 2 Japanese or Persian cucumbers in alternating strips, slice diagonally thin, then cut into julienne. Cut 1 tomato into wedges. Cut 4 slices ham into thin julienne. Separate 4 sticks crabmeat into thin strips.
8. Cook 3 servings of fresh hiyashi chuka noodles (about 170 g each) in a large pot of boiling water according to package directions, aiming for a firm texture. Rinse thoroughly under cold running water, then drain well.
9. Divide the noodles among plates, top with the toppings, pour the dressing over, and sprinkle with 1½ tsp toasted white sesame seeds if desired. Serve with pickled red ginger and karashi mustard if wanted.

Summarized from Just One Cookbook's video. Watch it for the details.

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