Hiyashi chuka

What's in it

8 parts read from its 15 ingredient lines and its title.

Broth base

• Seafood or dashi (kombu, bonito, niboshi) “1 xícara (chá) de dashi 2”

Tare and seasoning

• Soy sauce (shoyu) “3 colheres (sopa) de shoyu”
• Vinegar “6 colheres (sopa) de vinagre de arroz”

Aroma oil

• Sesame oil “3 colheres (chá) de óleo de gergelim torrado”

Noodles

• Ramen noodles, kind not stated “300 g de macarrão tipo talharim instantâneo”

Toppings

• Bean sprouts “3 1/2 xícaras (chá) de moyashi aferventado (230 g)”
• Pickled red ginger (beni shoga) “2 colheres (sopa) de beni - shoga em tirinhas”
• Cucumber “2 pepinos tipo japonês cortados em palitos finos”

Against the usual Hiyashi chuka

It has 3 of the 5 parts of the usual Hiyashi chuka: cucumber, soy sauce (shoyu) and vinegar. Not on it: ham and thin omelette strips (kinshi tamago).

Less usual for the style: seafood or dashi (kombu, bonito, niboshi) (in 7% of Hiyashi chuka recipes) and bean sprouts (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.