📝 About This Recipe
A quintessential Japanese summer staple, Hiyashi Chuka translates to 'Chilled Chinese,' featuring springy ramen noodles topped with a colorful array of fresh, crisp ingredients. This refreshing dish balances the richness of silk-thin egg crepes and savory ham with the bright acidity of a soy-ginger vinaigrette. It is a sensory delight that offers a perfect harmony of textures and a cooling reprieve from the summer heat.
🥗 Ingredients
The Noodles
- 2 packs Fresh Ramen Noodles (Chuka-men style, approximately 110g-150g per pack)
The Signature Sauce
- 3 tablespoons Soy Sauce (Japanese variety preferred)
- 3 tablespoons Rice Vinegar (provides the essential tang)
- 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 Fresh Ginger (finely grated)
The Toppings
- 1 piece Large Egg (whisked with a pinch of salt and sugar)
- 1/2 piece Japanese Cucumber (or Persian cucumber, julienned into matchsticks)
- 2-3 slices Ham (thick-cut deli ham or chashu pork, julienned)
- 3-4 sticks Imitation Crab (shredded into thin fibers)
- 1 medium Tomatoes (cut into thin wedges)
- 1 tablespoon Benishoga (pickled red ginger for garnish)
- 1 teaspoon Karashi (Japanese hot mustard, served on the side)
👨🍳 Instructions
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1
Prepare the sauce first by whisking together the soy sauce, rice vinegar, water, sugar, sesame oil, grated ginger, and sesame seeds in a small bowl. Stir until the sugar is completely dissolved, then place it in the refrigerator to chill thoroughly.
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2
To make the Kinshi Tamago (egg crepe), lightly grease a non-stick skillet with a paper towel dipped in oil over medium-low heat. Pour in the whisked egg, swirling to coat the pan in a very thin layer.
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3
Cook the egg for about 1 minute until set but not browned. Carefully flip and cook for another 10 seconds. Remove from the pan, let it cool, then roll it up and slice into very thin ribbons.
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4
Prepare your vegetable toppings: slice the cucumber into thin 2-inch matchsticks, cut the tomato into uniform wedges, and shred the imitation crab and ham into similar thin strips.
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5
Bring a large pot of water to a rolling boil. Do not add salt, as ramen noodles already contain sodium.
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6
Add the ramen noodles to the boiling water, stirring gently to prevent sticking. Cook according to the package instructions—usually about 2 to 3 minutes for fresh noodles—aiming for a firm, 'al dente' texture.
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7
Immediately drain the noodles into a colander and rinse them vigorously under cold running water. Use your hands to 'wash' the noodles, removing excess starch until they feel slick and cold.
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8
For the best texture, submerge the rinsed noodles in a bowl of ice water for 30 seconds. This 'shocks' them, ensuring a springy, chewy bite.
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9
Drain the noodles very well, pressing down slightly to remove all excess water. Residual water will dilute your delicious dressing.
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10
Divide the cold noodles between two shallow bowls, mounding them slightly in the center.
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11
Arrange the toppings (cucumber, ham, egg, crab, and tomato) in neat sections or 'spokes' on top of the noodles, creating a vibrant rainbow pattern.
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12
Drizzle the chilled sauce generously over the toppings and noodles. Top with a small mound of benishoga (red pickled ginger) in the center.
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13
Add a small dab of Karashi mustard to the rim of the bowl, allowing the diner to mix in as much heat as they desire. Serve immediately.
💡 Chef's Tips
If you cannot find fresh ramen, high-quality dried ramen or even thin linguine (boiled with a teaspoon of baking soda) can work in a pinch. To prevent the egg crepe from tearing, add a half-teaspoon of cornstarch slurry (cornstarch mixed with water) to the egg before frying. Always chill your serving bowls in the freezer for 10 minutes before plating to keep the dish ice-cold. Don't skip the ice bath for the noodles; it is the secret to that authentic, firm Japanese noodle texture. Feel free to swap proteins—boiled shrimp or steamed chicken breast are excellent alternatives to ham.
🍽️ Serving Suggestions
A side of crispy Gyoza (Japanese pan-fried dumplings) provides a wonderful hot-and-cold contrast. Pair with a cold glass of Mugicha (roasted barley tea) for the most authentic Japanese summer experience. A light Miso soup served at room temperature makes for a complete, nutritious meal. For an adult beverage, a crisp, dry Sake or a Japanese lager like Sapporo complements the vinegary sauce perfectly. Add a few slices of creamy avocado if you prefer a modern, fusion twist on the classic recipe.