Hiyashi Chuka (Cold Ramen) 冷やし中華

justonecookbook.com

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subheading: For the Dressing:

1 knob ginger

4 Tbsp soy sauce

3 Tbsp rice vinegar (unseasoned)

2 Tbsp Chicken Stock/Broth (homemade or store bought) (you can substitute with water, but it will be less flavorful)

2 Tbsp water

2 Tbsp sugar

1 Tbsp roasted sesame oil

¼ to ½ tsp la-yu (Japanese chili oil) (optional; for a spicy kick)

subheading: For the Toppings:

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

2 tsp sugar

⅛ tsp kosher salt (Diamond Crystal; use half for table salt)

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

2 Japanese or Persian cucumbers (You can use an English cucumber, but scoop out the seeds with a spoon)

1 tomato

4 to 6 slices ham

4 to 6 sticks real or imitation crabmeat

1½ tsp toasted white sesame seeds (optional garnish)

Japanese karashi hot mustard (optional garnish)

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

subheading: For the Noodles:

3 servings hiyashi chuka noodles (6 oz or 170 g fresh noodles per serving)

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

Directions at justonecookbook.com

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