Hiyashi Chuka Recipe (Summer Ramen Salad)

By Sudachi · 45 min

Ingredients

Instructions

1. Beat the egg with the pinch of salt and ½ tsp sugar until fully combined, and set aside.
2. Stir the sauce ingredients (3 tbsp koikuchi soy sauce, 3 tbsp rice vinegar, 1½ tbsp sugar, 1 tbsp toasted sesame oil, 1 tbsp cold water, ⅛ tsp dashi granules) in a small container until the sugar dissolves, then chill until serving. Cut all the vegetables and get the ice ready.
3. Pour the beaten egg through a tea strainer or fine sieve into a bowl. Dissolve ½ tsp potato starch in 1 tsp water in a separate dish, then stir this slurry into the strained egg.
4. Heat a frying pan over medium heat (a 20 cm pan suits one egg). Lightly oil it with 1 tsp cooking oil and wipe off the excess with paper towel. Reduce to medium-low, pour in the egg and quickly spread it thinly across the pan.
5. 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 in the pan for 1 to 2 minutes.
6. Lift an edge with cooking chopsticks and carefully peel the sheet off without tearing. Lay it flat on paper towel and let it cool completely. Once cool, stack or roll the sheets and slice them thinly.
7. Boil 3 portions of ramen noodles in plenty of water, cooking them a little softer than you would for hot ramen.
8. Drain off the boiling water. Rub the noodles under running water to remove the slimy surface starch, then move them into ice water to firm up. Drain thoroughly, pressing out the water, and toss with 1 tsp toasted sesame oil.
9. Divide the noodles between plates and pile on the ham, vegetables and thin egg strips. Pour the sauce over just before eating.
10. Optionally add mayonnaise, chili oil, toasted white sesame and red pickled ginger to taste. Mix well before eating.

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

More recipes with

EggTomatoGingerCarrotCucumberHamRamen noodle