Hiyashi Chuka (Cold Ramen)

justonecookbook.com · 2022 · 3

Against 492 ramen recipes

Hiyashi chuka, with 5 of the 5 usual parts.

Get the method at justonecookbook.com →This page has the ingredients and how they compare. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

What's in it

13 parts read from its 20 ingredient lines and its title.

Broth base: Chicken “2 Tbsp chicken stock/broth ((or substitute water))”
Tare and seasoning: Soy sauce (shoyu) “4 Tbsp soy sauce”
Vinegar “3 Tbsp rice vinegar (unseasoned)”
Aroma oil: Chili oil (rayu) “¼ tsp la-yu (Japanese chili oil)”
Sesame oil “1 Tbsp toasted sesame oil”
Noodles: Fresh ramen noodles “3 servings hiyashi chuka noodles ((6 oz, 170 g fresh noodles per serving))”
Toppings: Boiled or soft egg “2 large eggs (50 g each w/o shell) ((each thin omelette uses 2 eggs))”
Thin omelette strips (kinshi tamago) “2 large eggs (50 g each w/o shell) ((each thin omelette uses 2 eggs))”
Sesame seeds “1½ tsp toasted white sesame seeds”
Pickled red ginger (beni shoga) “pickled red ginger”
Cucumber “2 Japanese or Persian cucumbers ((or use an English cucumber and remove the seeds))”
Ham “4 slices ham”
Tomato “1 tomato”

Against the usual Hiyashi chuka

It has 5 of the 5 parts of the usual Hiyashi chuka: cucumber, ham, thin omelette strips (kinshi tamago), soy sauce (shoyu) and vinegar.

Less usual for the style: chicken (in 23% of Hiyashi chuka recipes).

Chilled ramen noodles under strips of ham, cucumber and thin omelette, often with tomato, dressed with a sweet and sour soy and vinegar sauce or a sesame dressing.

Ingredients as published (20)

For the Dressing

½ tsp ginger ((grated, with juice; from 1-inch, 2.5 cm knob))
4 Tbsp soy sauce
3 Tbsp rice vinegar (unseasoned)
2 Tbsp chicken stock/broth ((or substitute water))
2 Tbsp water
2 Tbsp sugar
1 Tbsp toasted sesame oil
¼ tsp la-yu (Japanese chili oil)

For the Toppings

2 large eggs (50 g each w/o shell) ((each thin omelette uses 2 eggs))
2 tsp sugar
⅛ tsp Diamond Crystal kosher salt
1 Tbsp neutral oil ((to fry the egg; use 1 Tbsp per omelette))
2 Japanese or Persian cucumbers ((or use an English cucumber and remove the seeds))
1 tomato
4 slices ham
4 sticks real or imitation crabmeat

For the Noodles

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

For Serving (optional)

1½ tsp toasted white sesame seeds
Japanese karashi hot mustard
pickled red ginger

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