Hiyashi Chuka Summer Noodles Recipes

HIYASHI CHUKA NOODLES

Steps:

• Mix the soy sauce, sugar, vinegar, chicken stock, sesame oil, and chili oil together in a small bowl, and stir until the sugar dissolves. Set aside.
• Bring a saucepan of water to a boil. Add the ramen noodles and cook for 2 minutes. Drain immediately, and refrigerate noodles until cold. Meanwhile, heat a small nonstick skillet over medium heat. Pour in the beaten egg and tilt the pan to thinly coat the bottom with egg. When firm, fold the egg in half and remove from the pan. Slice into thin strips.
• To serve, place cold noodles on serving plates. Top with separate piles of egg, cucumber, carrot, and ham. Pour the sauce over the top and sprinkle with crumbled nori. Serve with a touch of hot mustard on the side.

JAPANESE COLD NOODLES (HIYASHI CHUKA)

Steps:

• Gather the ingredients.
• Add sugar to beaten egg and mix well.
• Heat oil in a skillet over medium heat and pour about one-quarter of the egg mixture in the skillet. Spread egg thinly and fry until done. Repeat, making a total of four thin, round omelets, like crepes .
• Slice omelets into thin strips.
• Boil water in a large pot and add chukamen noodles. Boil, following the package instructions. Drain and cool noodles in cold water. Drain well.
• Combine all dressing ingredients together and stir well.
• Put chilled noodles onto individual plates. Arrange cucumber, ham, and egg strips on the noodles.
• Garnish with beni shoga. Pour dressing over noodles just before serving. Sprinkle with nori and sesame seeds.

HIYASHI CHUKA

Steps:

• For the sauce: Whisk together the soy sauce, vinegar, sesame oil, sugar, ginger and 3 tablespoons water in a medium bowl until the sugar dissolves. Cover and refrigerate until needed.
• For the kinshi tamago (shredded egg crepes): Whisk together the eggs and a pinch of salt in a small bowl. Strain through a fine-mesh strainer into another small bowl. (This isn't essential but yields a smoother crepe without any pockets of egg white.)
• Heat an 8-inch nonstick skillet over medium-low heat. Lightly wipe the surface of the skillet with a folded-up paper towel dipped in some oil.
• Add about 3 tablespoons (see Cook's Note) of the beaten eggs and immediately and quickly tilt the skillet in all directions until the eggs evenly cover the bottom. Cook until the eggs are just set, about 20 seconds. Carefully flip the sheet of eggs with a spatula, using your fingers as needed, and smooth out any wrinkles. Cook until the bottom of the eggs are just set, about 5 seconds more.
• Transfer the sheet of eggs to a cutting board. Repeat the process 2 more times, re-oiling the skillet between batches and stacking the sheets on top of each other.
• Roll the sheets into a log and cut crosswise into 1/8-inch slices. Gently separate the strands with your hands.
• For the assembly: Bring a large pot of water to a boil over high heat.
• When the water comes to a boil, boil the noodles according to the package instructions. Drain the noodles, then rinse with cold running water, tossing them with your hands, until completely cool and all the excess starch is removed. Drain thoroughly. (Any excess water will dilute the sauce.)
• Divide the noodles among 4 shallow bowls. Arrange the ham, surimi, tomatoes, cucumbers and kinshi tamago over the noodles in sections. Sprinkle the sesame seeds on top and place a dollop of karashi, if using, on the side of each bowl. Serve with the chilled sauce to pour over the noodles as desired.

HIYASHI CHUKA (JAPANESE SUMMER SALAD WITH EGG NOODLES, HAM AND G

Steps:

• All ingredients should be as cold as possible for maximum body-chilling benefit.
• Divide chilled noodles among serving plates.
• Add toppings of your choice.
• My personal favorite is ham, omelette, cucumber, carrot, bean sprouts and ginger.
• Add dressing of your choice just before eating.