Hiyashi Chuka
Lisa Kitahara · okonomikitchen.com · 2019 · 2 / 2 servings
Against 492 ramen recipes
Hiyashi chuka, with 4 of the 5 usual parts; not on it: thin omelette strips (kinshi tamago).
What's in it
11 parts read from its 16 ingredient lines and its title.
- Tare and seasoning
- Soy sauce (shoyu) “3 tbsp soy sauce”
- Sesame paste or tahini “2 tbsp roasted sesame butter”
- Vinegar “2 tbsp rice vinegar”
- Aroma oil
- Sesame oil “1 tbsp sesame oil”
- Noodles
- Fresh ramen noodles “2 servings fresh ramen noodles (200g)”
- Toppings
- Boiled or soft egg “vegan egg, optional”
- Sweet corn “1/3 cup corn (100g)”
- Sesame seeds “2 tsp sesame seeds”
- Cucumber “1 small cucumber, thinly sliced (100g)”
- Ham “6 small slices of vegan ham, thinly sliced”
- Tomato “1 small tomato, sliced into quarters”
Against the usual Hiyashi chuka
It has 4 of the 5 parts of the usual Hiyashi chuka: cucumber, ham, soy sauce (shoyu) and vinegar. Not on it: thin omelette strips (kinshi tamago).
Less usual for the style: sesame paste or tahini (in 15% of Hiyashi chuka recipes) and sweet corn (in 15% 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 (16)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp roasted sesame butter
- 1 tbsp sugar
- 1 tbsp sesame oil
- 2 Tbsp water
- 1/2 tsp ginger, grated
- 2 tsp sesame seeds
- 2 servings fresh ramen noodles (200g)
- 1 small tomato, sliced into quarters
- 1 small cucumber, thinly sliced (100g)
- 6 small slices of vegan ham, thinly sliced
- vegan egg, optional
- 1/3 cup corn (100g)
- 1 tablespoon sesame seeds
- Hot Japanese mustard (optional)
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