Hiyashi chuka
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 slice of cooked ham - 1 tomato - 1/2 cucumber - 1 egg - 1 teaspoon granulated sugar - salt - sesame seeds - 1/2 teaspoon of toasted sesame oil - 1 1/2 tablespoon soy sauce - 1 tablespoon of rice vinegar - 1 1/2 tablespoon of sesame paste (or tahina) - 1 teaspoon of brown sugar - 1/2 finely chopped spring onion (only the white part) - 1 piece of grated ginger - 1 teaspoon of tobanjan - oil - 1 serving of dried Chinese wheat noodles
PREPARATION - Start by preparing the accompanying sauce by mixing spring onion, ginger, soy sauce, brown sugar, rice vinegar, sesame paste, tobanjan, toasted sesame oil and 50 g of natural water in a bowl. Mix carefully and keep aside. - Cut the cucumber into thin strips. Put the cucumber strips in a bowl and salt slightly. Keep it aside. - Cut the tomato in half and then into slices. Keep it aside. - Cut the slice of ham into julienne strips. Keep it aside. - Beat the egg in a bowl with the caster sugar and a drop of water. Heat the oil in a pan and pour the egg into it: prepare a small, rolled omelette. Cut the omelette into julienne strips. Keep it aside. - Cook the noodles following the cooking instructions on the package. Drain and pass under cold water. Drain very well. - Pour the sauce prepared at the beginning into the serving dish. Pour the noodles over the sauce and arrange the toppings over it: cucumber (squeezed), tomato, ham, omelette. Sprinkle with sesame seeds and serve immediately.
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