The Cold Ramen Salad Japan Eats All Summer

By Sudachi · 40 min

Ingredients

Instructions

1. Beat the egg with the pinch of salt and the 1/2 tsp sugar until fully combined, then set aside.
2. Stir together the 3 tbsp soy sauce, 3 tbsp rice vinegar, 1 1/2 tbsp sugar, 1 tbsp sesame oil, 1 tbsp cold water and 1/8 tsp dashi granules in a small container until the sugar dissolves. Chill until serving. Prepare the vegetables and have ice ready.
3. Strain the beaten egg through a fine sieve into a bowl. Dissolve 1/2 tsp potato starch in 1 tsp water, then stir this into the strained egg.
4. Heat a frying pan over medium heat. Oil it lightly with 1 tsp neutral oil and wipe off the excess. Lower to medium-low, pour in the egg and quickly spread it thinly across the pan.
5. When the surface has mostly lost its shine, cover loosely with a lid or foil for about 20 seconds, then turn off the heat and let it steam for 1 to 2 minutes.
6. Lift an edge with chopsticks and peel the sheet out carefully. Lay it flat on paper towel and let it cool completely. Then stack or roll the sheets and cut them thinly.
7. Boil 3 portions of ramen noodles in plenty of water until a little softer than you would normally serve them hot.
8. Drain the noodles, rinse them well under running water while rubbing them, then move them to ice water to firm up. Drain thoroughly, pressing out the water, and toss with 1 tsp sesame oil.
9. Divide the noodles among plates, top generously with ham, vegetables and the egg strips, and pour the sauce over just before eating. Add any optional toppings to taste and mix well.

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

More recipes with

EggTomatoGingerCucumberHamRamen noodle