Hiyashi Chuka Ramen Salad

By Sudachi · 30 min

Ingredients

Instructions

1. Beat the egg with the pinch of salt and the ½ tsp sugar until smooth, and set aside. Mix the sauce (3 tbsp soy sauce, 3 tbsp rice vinegar, 1½ tbsp sugar, 1 tbsp sesame oil, 1 tbsp cold water, ⅛ tsp dashi granules) in a small container until the sugar dissolves, then chill it. Cut the vegetables and prepare ice.
2. Strain the beaten egg through a fine sieve into a bowl. Dissolve ½ tsp potato starch in 1 tsp water, then stir this into the strained egg.
3. Heat a 20 cm frying pan over medium heat. Lightly oil it with 1 tsp cooking oil and wipe off the excess. Lower to medium-low, pour in the egg and quickly spread it thin.
4. When about half the shine has gone from the surface, lay a lid or foil loosely on top for about 20 seconds. Turn off the heat and let it steam for 1 to 2 minutes.
5. Lift an edge with chopsticks and peel the sheet out without tearing. Lay it on paper towel to cool completely. Stack or roll the sheets and slice them thin.
6. Boil 3 portions of ramen noodles in plenty of water until a little softer than you would normally serve them for hot ramen.
7. Drain the noodles, rinse them well under running water while rubbing to remove the slime, then move them into ice water to firm up. Drain thoroughly, pressing out the water, and toss with 1 tsp sesame oil.
8. Divide the noodles among plates and top with the ham, vegetables and sliced egg. Pour the sauce over just before eating. Add mayonnaise, chili oil, sesame and pickled ginger to taste if you like, then mix well.

Summarized from Sudachi's video. Watch it for the details.

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