One of the most appreciated and consumed dishes both at home and in ramen bar in Japan during the warmer months is definitely the hiyashi chuka (冷 や し 中華), a delicious cold ramen. Making this dish is really easy, in fact many Japanese prepare it just at home. Fresh ingredients are used, especially vegetables; in general the toppings vary according to your personal taste, I propose a classic and simple version to replicate. INGREDIENTS - 1 portion cooked ramen, cooled in cold water and well drained - 1/2 tomato - 1/2 cucumber - 1 egg - 1 teaspoon granulated sugar - salt - sesame seeds - 1/2 teaspoon sesame oil - 2 tablespoon soy sauce - 1 tablespoon rice vinegar - 1 1/2 tablespoon sesame paste (or tahina) - 1 piece of grated ginger - 1 teaspoon of tobanjan (or chili paste) - vegetable oil
PREPARATION - Beat the egg and salt. Grease a saucepan with vegetable oil and cook an omelet. Leave to cool and cut into strips.
- Cut the cucumber, ham and tomato into strips. Keep aside.
- Cut the tomato in half and then into slices. Keep aside.
- Prepare the sauce by mixing soy sauce, rice vinegar, tobanjan, sesame paste, ginger, sugar and salt.
- Pour the cold ramen into a serving dish and drizzle with the sauce. Arrange the ham, cucumber, omelette and tomato on top. Sprinkle with sesame seeds.