Hiyashi Chuka Summer Noodles Recipes

HIYASHI CHUKA (SUMMER NOODLES)

Steps:

• Let's make lemon soy sauce. Put the chicken stock powder in a bowl and dissolve in hot water. Add the sugar and stir until dissolved. Then add the soy sauce and vinegar to the mixture.
• To get most of the juice out of the lemon, roll it on the chopping board while pressing down. Cut the lemon in half and squeeze.
• Measure and add the lemon juice and sesame oil to the mixture. Stir lightly and let the sauce sit in a fridge.
• Let's make sesame sauce next. Chop the spring onion leaf into fine pieces. Slice the ginger root. Chop the slices into fine strips and chop them into fine pieces.
• Combine the sesame paste and sugar in a bowl and stir to mix. Add the soy sauce and stir until evenly mixed. Add vinegar and water to the mixture.
• Add the chopped spring onion leaves, ginger root, sesame oil and doubanjiang. Stir to mix and let the sauce sit in the fridge.
• Let's make fried egg sheet. Crack the egg in a bowl. Add the salt, water and potato starch and stir the mixture thoroughly.
• Heat the oil in a frying pan. Check if the surface is hot enough and pour half of the mixture over the pan. Quickly spread the egg.
• When the egg is almost cooked, turn off the burner. Flip the omelette with chopsticks, cook the other side, and place it on a cutting board.
• Repeat the process and stack the egg sheets on top of each other. Cut the omelettes in half and chop them into 2mm (0.08") strips.
• Let's cut the ingredients for toppings. Cut the tomato in half, remove the stem end and cut into 6 wedges. Chop the ham slices into thin strips.
• Remove the stem end of the cucumber and cut into 7cm (2.8") pieces. Slice the cucumber into thin slices and chop them into 2mm (0.08") strips.
• Remove the root parts of the broccoli sprouts. Rinse the sprouts in a bowl, pour some water and drain with a mesh strainer. Dry the sprouts on a paper towel.
• Let's cook the Hiyashi chuka noodles. Put the noodles in a large pot of boiling water. When the water boils again, reduce the heat to low. Follow the direction on the package for the noodles' cooking time.
• Turn off the burner and rinse the noodles with running water. Let the noodles cool in ice water. Place the noodles in a wire sieve and squeeze out excess water.
• Place the noodles in a bowl, add sesame oil and broccoli sprouts and toss to coat evenly. Arrange the noodles on a plate.
• Garnish the Hiyashi Chuka with the fried egg, ham, cucumber, tomato and boiled shrimp. Finally, top with white sesame seeds.

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.