Hiyashi Chuka (Cold Ramen)
A Japanese-style cold ramen inspired by the convenience-store version I loved on a trip to Tokyo. A sweet-and-sour sauce with a kick of mustard makes it the perfect dish for hot summer days when you have no appetite.
Ingredients
Main
- Fresh ramen noodles1 pack
- HamTo taste
- Egg1
- Imitation crab stick2 sticks
- Cucumber1/3
- Toasted sesame seedsA little
Sauce
- Tsuyu (dashi soup base)2 tbsp
- Soy sauce1 tbsp
- Vinegar2 tbsp
- Sugar1 tbsp
- Mild mustard paste1/2 tbsp
- Sesame oil1/2 tbsp
Directions
- 1
Beat the egg well, fry a thin omelet (jidan), then slice it into fine strips to use as topping.
- 2
Cut the imitation crab, ham, and cucumber into thin matchsticks — that's almost all the prep done.
- 3
Fresh noodles taste best, but instant ramen noodles work too. Blanch them briefly in boiling water, rinse in cold water, drain in a sieve, and shake off the excess water.
- 4
For the sauce, mix 2 tbsp tsuyu, 1 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp sugar, 1/2 tbsp mild mustard, and 1/2 tbsp sesame oil until well combined.
- 5
Place the noodles in a bowl and arrange the prepared toppings on top. Octopus, conch, or shrimp also pair well if you'd like to add them.
- 6
Drizzle the sauce evenly over the top and sprinkle with toasted sesame seeds to finish. Since the portion of noodles is small, it's best to pile on plenty of toppings.
- 7
With its sweet-and-sour flavor and the sharp tang of mustard, this cold ramen revives even a lost appetite. Give it a try as a summer treat.
Tips
You can top it with boiled meat instead of ham. If you like ginger, mix in about a teaspoon of shredded ginger for extra aroma.