Hiyashi Chuka

A Unique Cold Ramen Recipe for Summer Bliss

Looking for a light and revitalizing dish to beat the summer heat? Hiyashi Chuka, or cold ramen, is a delightful Japanese meal that combines chilled noodles with vibrant vegetables and savory proteins. This colorful and customizable dish is perfect for lunch or dinner, making it an ideal choice for those warm summer days. Follow our detailed step-by-step guide to create Hiyashi Chuka that serves three people, perfect for sharing with family or friends!

What is Hiyashi Chuka?

Hiyashi Chuka is a beloved summer dish in Japan, traditionally enjoyed when temperatures rise. The dish features chilled ramen noodles topped with a variety of fresh, colorful ingredients, such as vegetables, proteins like ham or chicken, and a zesty dressing that brings all the flavors together. It’s not just refreshing; it’s also highly customizable, allowing you to mix and match your favorite toppings.

 

Ingredients

For the Noodles

• Fresh ramen noodles: 3 servings (approximately 6 oz or 170 g per serving). You can find these in Asian grocery stores or the refrigerated section of some supermarkets.

For the Dressing

• Soy sauce: 4 tablespoons. This adds depth and umami.
• Rice vinegar: 3 tablespoons (unseasoned). It provides acidity and brightness.
• Sugar: 2 tablespoons. Balances the saltiness of the soy sauce.
• Dashi stock: 2 tablespoons (or substitute with water). This Japanese broth enhances the umami flavor.
• Sesame oil: 1 tablespoon. Adds a nutty richness.
• Grated ginger: ½ teaspoon (from a 1-inch piece). Fresh ginger gives a spicy kick.
• Optional: A dash of la-yu (Japanese chili oil) for heat, if you enjoy some spice.

For the Toppings

• Eggs: 2 large. You’ll make kinshi tamago, thin omelette strips that add richness.
• Cucumber: 2 Japanese or Persian cucumbers, julienned. They add crunch and freshness.
• Tomato: 1 medium, sliced. Provides sweetness and color.
• Ham: 4 slices, cut into strips. You can substitute with chicken, shrimp, or tofu for protein.
• Imitation crab meat: 4 sticks (optional). This adds a seafood element.
• Bean sprouts: Blanched (about ½ cup). They contribute a nice crunch.
• Toasted sesame seeds: For garnish. Adds visual appeal and nutty flavor.
• Pickled ginger: For serving. This tangy condiment balances the dish.
• Scallions: Sliced thinly for garnish. They add a fresh, oniony flavor.

 

How to Make Hiyashi Chuka

Step 1: Prepare the Dressing

1. Combine Ingredients: In a medium bowl, whisk together the soy sauce, rice vinegar, sugar, dashi stock, sesame oil, and grated ginger. Ensure the sugar fully dissolves.
2. Taste and Adjust: Adjust the flavor as needed—add more sugar for sweetness or vinegar for tang. Once mixed, cover and refrigerate until ready to use.

Step 2: Make Kinshi Tamago (Egg Crepes)

1. Prepare the Egg Mixture: In a small bowl, beat the eggs with a pinch of salt and sugar to enhance flavor.
2. Cook the Eggs: Heat a non-stick skillet over medium heat and lightly oil it. Pour in a thin layer of the egg mixture, tilting the pan to spread it evenly.
3. Flip the Crepes: Cook until just set, about 1-2 minutes, then gently flip to cook the other side for a few seconds. Remove from the skillet and let cool before slicing into thin strips.

Step 3: Cook the Noodles

1. Boil Water: Bring a large pot of water to a rolling boil.
2. Cook the Noodles: Add the fresh ramen noodles and cook according to package instructions, usually about 1-2 minutes. Avoid overcooking, as you want them to remain firm.
3. Cool the Noodles: Once cooked, drain the noodles and immediately rinse them under cold running water to stop the cooking process and remove excess starch. Shake off excess water and divide the noodles into three serving bowls.

Step 4: Prepare the Toppings

1. Julienne the Vegetables: Cut the cucumbers into thin strips and slice the tomato into wedges.
2. Blanch the Bean Sprouts: In a small pot of boiling water, blanch the bean sprouts for about 20 seconds, then drain and cool under cold water.

Step 5: Assemble the Hiyashi Chuka

1. Arrange Toppings: Neatly arrange the toppings over the cold noodles in an aesthetically pleasing manner:
   • Place the strips of ham or chicken on one side.
   • Add the julienned cucumber next to it.
   • Scatter sliced tomatoes and top with kinshi tamago.
   • Add the blanched bean sprouts for crunch.
2. Garnish: Sprinkle toasted sesame seeds over the top for added flavor and visual appeal.

Step 6: Serve

• Presentation: Serve the Hiyashi Chuka in individual bowls with the dressing on the side, allowing each person to add their desired amount.
• Optional Garnishes: Provide pickled ginger and sliced scallions for added flavor.

 

 

Why You’ll Love This Hiyashi Chuka Recipe

Hiyashi Chuka is a vibrant dish that not only looks stunning but also delivers a burst of refreshing flavors. Here are some reasons to love this recipe:

• Customizable: You can easily swap out proteins and vegetables based on your preferences or what you have on hand.
• Quick to Prepare: This dish comes together in about 30 minutes, making it ideal for busy summer days or last-minute meals.
• Perfect for Meal Prep: You can prepare the dressing and toppings in advance for a quick assembly during the week.

 

Tips for Perfect Hiyashi Chuka

Chill Your Ingredients: For an extra refreshing dish, chill your noodles and toppings in the fridge before assembling. This enhances the cooling effect of the meal.

Experiment with Ingredients: Feel free to add other vegetables like bell peppers, carrots, or even avocado for a creamier texture.

Dressing Variations: Try different types of vinegar, such as apple cider or citrus juice, for a unique twist on the dressing.

 

Conclusion

This refreshing Hiyashi Chuka recipe will become a staple in your summer meal rotation! Its vibrant presentation and delightful flavors make it perfect for impressing guests at summer barbecues or enjoying as a solo lunch. Try this cold ramen dish today and bring a taste of Japan into your home! Enjoy the refreshing burst of flavors while staying cool during those hot summer months.

 

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