📝 About This Recipe
Hiyashi Chuka, literally 'Chilled Chinese,' is Japan’s quintessential summer noodle dish, bursting with a vibrant rainbow of toppings and a refreshing, tangy tare sauce. Traditionally enjoyed when the humidity rises, this dish balances chewy ramen noodles with crunchy vegetables, savory proteins, and a delicate omelet. It is a masterclass in texture and visual harmony, offering a cooling escape that is as nutritious as it is beautiful.
🥗 Ingredients
The Noodles
- 2 packs Fresh Ramen Noodles (approx. 110-150g per pack; thin or medium-thick)
The Signature Sauce (Tare)
- 3 tablespoons Soy Sauce (Japanese dark soy sauce preferred)
- 3 tablespoons Rice Vinegar (unseasoned)
- 2 tablespoons Water (to mellow the acidity)
- 1.5 tablespoons Sugar (granulated)
- 1 tablespoon Toasted Sesame Oil (for nutty aroma)
- 1 teaspoon Toasted White Sesame Seeds (slightly crushed)
- 1/2 teaspoon Ginger (freshly grated)
The Toppings (The Rainbow)
- 1 piece Large Egg (whisked with a pinch of salt and sugar)
- 2-3 slices Ham (cut into thin matchsticks)
- 1/2 piece Japanese Cucumber (seeds removed, julienned)
- 4 sticks Imitation Crab (Kanikama) (shredded by hand)
- 1/2 piece Tomato (cut into wedges)
- 1 tablespoon Red Pickled Ginger (Beni Shoga) (for garnish)
Optional Condiments
- 1 teaspoon Karashi (Japanese hot mustard)
- 1 tablespoon Kewpie Mayonnaise (for extra creaminess)
👨🍳 Instructions
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1
Prepare the sauce first: In a small bowl, whisk together the soy sauce, rice vinegar, water, sugar, sesame oil, grated ginger, and sesame seeds until the sugar is completely dissolved. Place it in the refrigerator to chill while you prepare the rest of the ingredients.
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2
Make the Kinshi Tamago (shredded egg): Lightly grease a non-stick pan with oil over medium-low heat. Pour in the whisked egg to form a very thin crepe. Cook until set (about 1 minute), flip carefully for 10 seconds, then remove to a cutting board to cool.
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3
Once the egg crepe is cool, roll it up tightly and slice it into very thin ribbons. Set aside.
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4
Prep your vegetables: Slice the cucumber and ham into uniform, matchstick-sized pieces (julienne). Shred the imitation crab into thin strands. Cut the tomato into thin wedges.
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5
Bring a large pot of water to a rolling boil. Do not add salt to the water, as ramen noodles already contain salt.
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6
Add the fresh ramen noodles to the boiling water. Use chopsticks to loosen them and cook according to the package instructions (usually 2-3 minutes). You want them slightly 'al dente' as they will soften slightly in the sauce.
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7
Immediately drain the noodles into a colander and rinse them under cold running water. Use your hands to gently scrub the noodles to remove excess starch; this ensures a clean, non-sticky texture.
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8
Submerge the noodles in a bowl of ice water for 30 seconds to make them firm and refreshingly cold. Drain very well, pressing down slightly to remove all excess water.
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9
Divide the chilled noodles into two shallow serving bowls, mounding them slightly in the center.
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10
Arrange the toppings—cucumber, ham, crab, egg ribbons, and tomato—on top of the noodles in a circular 'spoke' pattern, keeping colors separated for a beautiful presentation.
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11
Pour the chilled sauce generously over the noodles and toppings.
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12
Top with a small mound of Beni Shoga (pickled ginger) in the center and serve immediately with a dollop of Karashi mustard on the side of the bowl.
💡 Chef's Tips
Rinse the noodles thoroughly under cold water to remove the surface starch; this prevents them from becoming gummy. Always chill your serving bowls in the freezer for 10 minutes before plating to keep the dish ice-cold. If you can't find Japanese cucumbers, use Persian or English cucumbers as they have thinner skins and fewer seeds. For a vegetarian version, swap ham and crab for blanched asparagus, sliced shiitake mushrooms, or firm tofu matchsticks. Don't skip the Karashi mustard; its sharp heat cuts through the sweetness of the sauce and elevates the entire flavor profile.
🍽️ Serving Suggestions
Serve with a side of crispy Gyoza (Japanese pan-fried dumplings) for a classic ramen-shop lunch combo. Pair with a glass of chilled Mugicha (roasted barley tea) to enhance the refreshing summer vibes. A small bowl of Edamame seasoned with sea salt makes for a perfect light appetizer. For a drink pairing, a crisp, dry Japanese lager or a cold Junmai Ginjo sake works beautifully. Add a few drops of Rayu (chili oil) at the table if you prefer a spicy kick.