Hiyashi Chuka (Cold Ramen)

justonecookbook.com

RecipeJawns

subheading: For Hiyashi Chuka Sauce:

6 Tbsp soy sauce

4 Tbsp sugar

3 Tbsp rice vinegar

2 Tbsp sesame oil (roasted)

2 Tbsp water

1 Tbsp toasted white sesame seeds

¼ tsp grated ginger

½ to 1 tsp la-yu (Japanese chili oil)

subheading: For Shredded Egg Crepe:

2 large eggs (50 g each w/o shell)

2 tsp sugar

¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

subheading: For Toppings:

6 shrimps

1 Tbsp sake (for cooking shrimp)

1 Persian/Japanese cucumbers (or ⅓ English cucumber, julienned)

1 iceberg lettuce (cut into thin strips)

½ tomato (cut into wedges)

3 to 4 slices hams (cut into thin strips)

4 to 6 imitation crab meat (kanikama) (or crab meat, shredded)

kaiware daikon radish sprouts (rinse and pat dry)

subheading: For Hiyashi Chuka:

3 servings fresh ramen noodles (6 oz or 170 g fresh noodles per person)

1 Tbsp toasted white sesame seeds (optional garnish)

Japanese karashi hot mustard (optional garnish)

pickled red ginger (beni shoga or kizami beni shoga) (optional garnish)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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