Hiyashi Chuka Noodles Recipes

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 RAMEN

Steps:

• For the charshu: Bring the soy sauce, mirin, ginger and garlic to a simmer in a large saucepan. Add the pork belly and let simmer, covered, for 2 hours. Refrigerate in its liquid until firm, about 1 hour, then slice into 2-centimeter pieces.
• For the sauce: Put the soy sauce, pork stock, rice vinegar, sugar, sesame oil, green onions and 1 1/2 cups water into a medium saucepan. Bring to a simmer. Let simmer over medium heat until the green onion stalks are tender. Strain the sauce into a bowl and add the sesame paste to the sauce. Stir well with a whisk. Put the sauce in the fridge and chill until serving.
• For the toppings: Combine the vinegar, sugar and salt in a medium bowl. Stir until the sugar dissolves. Marinate the bean sprouts in the solution until serving. Keep it in the fridge if preferred.
• Bring water to a boil in a medium pan. Trim off the ends of the asparagus, then cut them in half or about 3 inches long. Put them in the boiling water, then cook them until just crisp-tender, 2 1/2 minutes for thin spears and 3 to 4 minutes if thicker. Plunge them into ice water. Dry them off with paper towels and put them aside. Keep them in the fridge if preferred.
• Cut the cucumber in half, about 3 inches long, then cut them in half vertically. Slice them into sticks, trying to match the asparagus size.
• Grease a medium pan, preferably nonstick, and heat it over medium heat. Place the eggs in a small bowl and whisk until well mixed. Once the pan is heated, bring the heat down to medium-low. Pour about 1/4 cup egg mixture into the pan (like a crepe). Once the egg sheet is cooked (no need to brown it or anything, just golden is good), flip that on a cutting board. Grease the pan and repeat the process. Flip the second onto the first sheet on the cutting board. Repeat the process and make as many sheets with the egg mixture as you can. Cut the egg sheets in half, then layer them on top of each other and cut them into strips. Match them to the asparagus size.
• Bring water to a boil in a large pot (or medium pot if you're cooking 4 packs of noodles individually). Add the noodles to boiling water and stir well with tongs or chopsticks to prevent sticking. Cook, stirring occasionally, for about 1 1/2 minutes or according to the instructions. Strain the noodles and plunge them into ice water or put the strainer under cold running water and rinse off the starchiness until the noodles aren't warm anymore. (You can use your hands to wash off the starchiness!) Shake the water off the noodles really well.
• Add 1 portion ramen noodles to a serving bowl with 5 ounces sauce. Add topping ingredients to your liking and add pickled ginger, if using.

HIYASHI CHUKA NOODLES

Steps:

• Mix the soy sauce, sugar, vinegar, chicken stock, sesame oil, and chili oil together in a small bowl, and stir until the sugar dissolves. Set aside.
• Bring a saucepan of water to a boil. Add the ramen noodles and cook for 2 minutes. Drain immediately, and refrigerate noodles until cold. Meanwhile, heat a small nonstick skillet over medium heat. Pour in the beaten egg and tilt the pan to thinly coat the bottom with egg. When firm, fold the egg in half and remove from the pan. Slice into thin strips.
• To serve, place cold noodles on serving plates. Top with separate piles of egg, cucumber, carrot, and ham. Pour the sauce over the top and sprinkle with crumbled nori. Serve with a touch of hot mustard on the side.