Chilled Crab And Shrimp Ramen Salad With Chukka Soba Dressing Recipes

HIYASHI CHūKA (COLD RAMEN SALAD)

Steps:

• Make the dressing by whisking together the water, soy sauce, tahini, rice vinegar, sesame oil, sugar, ginger, salt and white pepper until the dressing is emulsified.
• Prepare all the toppings.
• Boil the noodles according to the package directions.
• Drain the noodles and wash them with running cold water to remove any excess starch from the surface of the noodles.
• Put the noodles in a bowl of ice water to chill them, and then drain the noodles well, removing any excess ice.
• Split the noodles between two bowls, and then drizzle with some of the dressing.
• Arrange the cucumber, tomatoes, ham, and usuyaki tamago on top of the noodles and then garnish with sesame seeds. Serve the hiyashi chuka with extra dressing on the side.

CLASSIC CRAB AND SHRIMP SALAD

Steps:

• Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving.

SIMPLE CRAB AND SHRIMP SALAD

Steps:

• Combine 1/2 pound shrimp, crabmeat, eggs, peas, corn, green onions, and dill in a large bowl.
• Mix sour cream and mayonnaise together in a separate bowl; stir into the bowl with the shrimp mixture. Season with salt and pepper. Garnish with tail-on shrimp.

CHILLED CRAB AND SHRIMP RAMEN SALAD WITH CHUKKA-SOBA DRESSING

Steps:

• To make the dressing, whisk together all ingredients until well combined. Set aside.
• To make the omelet, whisk the eggs, half-and-half, sugar, soy sauce, and salt together in a bowl. Place a nonstick sauté pan over medium-high heat. Pour 1/2 teaspoon of the vegetable oil into the pan and coat evenly using a paper towel; discard the excess oil. Once the oil is hot, pour half the egg mixture into the pan in a thin layer and cook until almost dry, about 2 minutes, then flip with a flat-bottomed spatula and cook for an additional 2 minutes. Remove from the pan and set on a plate to cool. Repeat with the remaining egg mixture and oil to make the second omelet. Once cool, thinly slice the omelets. Refrigerate until ready to serve.
• To prepare the shrimp, butterfly the shrimp as follows: With a paring knife, make a cut along the underside of the shrimp, being careful not to cut through them entirely (the shrimp should lie flat but still remain in one piece). Press down lightly on the shrimp so they lie flat, then thread one shrimp onto each skewer.
• Add the salt to a large pot of water and bring to a simmer. While the water is simmering, prepare an ice bath. Add the shrimp to the simmering water and cook until they are cooked through, about 90 seconds (they turn pink and are no longer translucent). Transfer the shrimp to the ice bath. Once they're cool, drain, pat dry, and season with a pinch of salt.
• To assemble the dish, in a bowl, cover the wakame with the hot water and let sit for 10 minutes. Drain well and set aside.
• Prepare an ice bath and place a large pot of water over high heat to bring to boil. Add the noodles and cook following the package instructions. Remove the noodles from the water and submerge in the ice bath. Drain well.
• Divide the noodles among 4 plates and top each with 2 tablespoons of the dressing. Place one-fourth each of the crabmeat, lettuce, tomatoes, ham, cucumber, carrots, shrimp, omelet, and wakame in small piles on the noodles to form a circle. Sprinkle the pickled ginger over the salad, then drizzle another 2 tablespoons of dressing over the top. Garnish with the black sesame seeds and shredded nori.

RAMEN NOODLE SHRIMP SALAD

Steps:

• Grate 1 teaspoons zest and squeeze 1/4 cup juice from limes. In large bowl whisk juice and zest with oil, mint, ginger, sugar and salt until blended. Stir in corn; let stand 15 minutes.
• Meanwhile, in large bowl combine ramen noodles with enough hot tap water to cover. let stand until tender, about 10 minutes. Drain. Add noodles, shrimp,snow peas,scallions, and radishes to baby corn and dressing mixtures. Toss Well.

CHILLED RAMEN WITH CHICKEN AND BANBANJI SAUCE

Steps:

• To cook the chicken, begin by seasoning both sides of the breast and thigh with salt and pepper. Pour the oil into a pot (the pot should be just large enough for the chicken to lie flat on the bottom without a lot of extra room) and set it over high heat. When the oil just begins to smoke, add the chicken skin side down. Cook the chicken until the skin turns golden brown and the meat is halfway cooked through, about 6 minutes. Turn the chicken over in the pan and drain the excess oil. Add the sake and cover the pan with a tight-fitting lid. Reduce the heat to low and let the chicken cook for another 5 minutes, then turn off the heat and let it sit in the pot for a few minutes to finish cooking. Transfer the chicken to a plate and refrigerate until cool.
• While the chicken is cooling, make the banbanji sauce. In a bowl, combine all the ingredients; mix well. Set aside.
• To assemble the dish, soak the scallion slices in cold water for 10 minutes, then drain well. Once the chicken has cooled, slice it into 1/4-inch-thick pieces.
• Place a large pot of water over high heat and bring to a boil. Cook the noodles, following package instructions. Drain and rinse well under cold running water.
• Divide the noodles among 4 bowls. Top each bowl of noodles with one-quarter of the chicken and cucumber, then drizzle 3 tablespoons of the Chukka-Soba Dressing over each bowl followed by 1 1/2 tablespoons of the banbanji sauce. Garnish with the scallions.