I’m super excited to share this family recipe with you. It’s been handed down by my brother-in-law Victor, who’s uncle ran a small restaurant in Yokohama, Japan where this cold broth was a staple. It’s very strong so use it sparingly. Great for a hot Summer day!
Hiyashi Chuka Ramen
Yield: 6
Prep time: 1 HourCook time: 15 MinTotal time: 1 H & 15 M
Hiyashi Chuka Ramen means "Chilled Chinese Ramen," but as with many Chinese dishes, the Japanese have made their own version.
This refreshing ramen-type salad with cold broth is normally served in the summer, with its colors speaking to what's in season. There are all kinds of variations of this, so feel free to substitute with what you have fresh on hand for your own version.
Ingredients
To Make in Advance
- Ramen Noodles - buy fresh or dried
- Cold Noodle Broth
- Chashu (Optional) - Follow the recipe link below
Cold Noodle Broth
- 3 1/2 cups water
- 1 1/2 cups sugar (baker's sugar or fine sugar)
- 1 1/2 cups mirin (sweet rice wine)
- 1/2 cup shoyu (soy sauce)
- sesame oil
Toppings
- 2 eggs
- 1/4 tsp salt
- 1/2 tsp sugar
- 1 tsp vegetable oil
- 6 slices (170 g) Black Forest ham, julienned
- (1 slice/28 g per serving)
- 2 cups (100 g) bean sprouts (/3 cup/17g per serving)
- 1 Japanese cucumber, seeded and julienned (¼4 cup/25 g per serving)
- 3 medium-sized carrots, shredded (/2 carrot per serving)
- 3 sheets nori (seaweed), julienned (½ sheet per serving)
- Roasted sesame seeds, for garnish
Instructions
- Make the Cold Noodle Broth. In a medium pot over medium-high heat, add the water, sugar, vinegar, and shoyu. Mix well until the sugar dissolves. Remove from the heat and let cool before using the broth.
- If making the Chashu, follow the recipe link below.
- Boil a pot of water for your noodles. Boil the noodles-if fresh, boil for about 1 minute; if packaged, boil for about 2 minutes. As soon as they're done, drain well and refrigerate in a bath of cold water for at least 1 hour.
- Beat the eggs with the salt and sugar.
- Heat the vegetable oil in a large skillet over medium heat. Pour the egg mixture into a pan and make a very thin omelet, like a crepe. Remove with a spatula and let cool. Roll up like a cigar and shred thinly with a knife.
- Drain the cola noodles well and separate into serving bowls.
- Pour 1 cup (235 ml) cold noodle broth over each bowl of chilled noodles. Add a couple of drops of sesame oil to each serving. Top each bowl with eggs, ham, bean sprouts, cucumber, carrots, and chashu. Garnish with roasted nori strips and sesame seeds.