Japanese Hiyashi Chuka Ramen
Steps Cook Recipes Japanese Hiyashi Chuka Ramen using 15 ingredients and 16 steps
Japanese Hiyashi Chuka Ramen - Hiyashi chuka is Japanese cold ramen noodle mixed with homemade dressing and topped with egg, imitation crab, shrimp, ham, cucumber, and tomato. Although the store bought hiyashi chuka package comes with dressing, it has lots of MSG and preservatives. For a healthier option, you can. Japan's most popular noodle summer dish is hands-down Hiyashi Chuka. It's a savory dish using ramen noodles ( egg noodles ) and is refreshing and delicious. - You probably have a passion for cooking and also you spend a lot of time in your kitchen, then more than likely you've a substantial amount of recipes readily available. Some cooks have an orderly organization system and a few don't. If you find yourself usually shuffling through mounds of recipes and never finding what you're looking for, then it is advisable to do some organizing.
I guess the reason for calling it chΕ«ka is because the noodle is the same as ramen.
Hiyashi ChΕ«ka or "chilled ramen" is a cold Japanese ramen salad that's the perfect light meal for a hot summer day.
You can cook Japanese Hiyashi Chuka Ramen using 15 ingredients and 16 steps. Here is how you cook it.
Ingredients make Japanese Hiyashi Chuka Ramen
- It's 140 grams Fortune Hong Kong Style Noodle.
- It's 1 pieces Japanese cucumber.
- Prepare 4 sheets Ham.
- It's 100 grams Bean Sprout.
- It's 1 piece Egg.
- You need 1/2 tbsp Potato Starch + 1/2 tbsp water.
- Prepare 4 pieces Prowns.
- Prepare 2 pieces Crab Sticks.
- It's 4 pieces Small Tomato (Cherry Tomato).
- Prepare <Sauce>.
- It's 4 tbsp Konbu Tsuyu (Konbu seaweed Soy Sauce).
- Prepare 2 tbsp Rice Vinegar.
- It's 2 tbsp Water.
- You need 2 tsp Suger.
- Prepare 1 tsp Sesame Oil.
Japanese Hiyashi Chuka Ramen instructions
- Mixing all sauce ingredients and put into a refrigerator before eat..
- Break the egg into a bowl and stir the egg, add the watery potato starch. Heat a pan and add oil. Remove excess oil with paper towel. Add 1/2 of the egg mixture to the pan and move the egg so that it's spread every across pan. When the egg solidifies, turn over, and cook it. Cut into thin strip..
- Cut the cucumbers and Ham into thin strip. Tear the crab stick into narrow strip..
- Boil the bean sprout and squeeze well..
- De-vein the prawn and peel. And boil it..
- Boil the noodles 40 seconds. Drain the boiling water, rinse by hand in running water and place on a strainer to drain the water..
- Place the noodles in a dish, then top with egg, cucumber, ham, crab stick, bean sprout, prawns, small tomato, and finally pour in the noodle dipping sauce..
- Fortune Hong Kong Style Noodle SG$2.95/420gram at FairPrice.
- Pasar Japanese Cucumber SG$1.1/250gram at FairPrice.
- BoBo Honey Baked Chicken Ham SG$3.4/200grams at FairPrice.
- Sakura Bean Sprouts SG$1.3/320grams at FairPrice.
- Lining Sea Stix Crab Sticks SG$2.2/145gram at FairPrice.
- Yamasa Konbutsuyu - SG$7~9/L at Dondon Donki, Mid Town Mart etc.
- Mizoram Rice Vinegar SG$3.8/500ml at FairPrice, TedMart.
- Japanese White Suger SG$3.5/kg at DonDon Donki.
- Double Pagoda Sasame Oil Pure SG $4.0/250ml at FairPrice.
Japanese Hiyashi Chuka Ramen - The springy, tender noodles and endless array of toppings make Japanese soups delicious and exciting. Top with the dressed chicken, corn, arugula, tomato and cucumber. Garnish with the green parts of the scallions and remaining hiyashi chuka spice blend. One of my favorite chilled meals: hiyashi chuka, chilled ramen topped all sorts of goodies and tossed in a bright, simple dressing. Add a dollop of hot Japanese mustard in the middle. To eat, pour dressing on top of the noodles at the table, toss to combine. Hiyashi chuka (ε·γγδΈθ―) is a Japanese chilled ramen dish with vibrantly colourful toppings and served with a cold sesame-vinegar-soy dressing. Thank you and good luck