Edibles | Hiyashi Chuka

This week has been extremely hot and the degree is just rising. One of my favorite cold noodle items is cold noodle ramen (or Hiyashi Chuka in Japanese). Super simple to make and really delicious. If you want to add some meat you can always substitute the salmon roe for beef or chicken!

Recipe Courtesy of No Recipes with modifications
salmon roe
1 small cucumber

cut the cucumber in half then length wise. try and julienne the cucumbers as much as possible. sprinkle with a little salt and let the cucumber soak for a little bit.

2 eggs
1 tablespoon mirin
eyeball brown sugar (about 1 teaspoon)
sprinkle some salt (about 1/4 teaspoon)
add dashi powder (about 1 teaspoon)

beat the eggs together with mirin. then add sugar, salt and dashi powder. heat the frying pan with oil (about 1 tablespoon) and pour 1/2 the egg mixture into the pan to fry. once the sides have browned, flip the egg into an omelette shape (kudos if you can flip the entire egg over). transfer to plate to cool. fry the rest of the egg batter. chop the eggs as thin as possible.

3 tablespoon sesame oil
1 teaspoon garlic powder
2 - 3 small cloves of chopped garlic
1 teaspoon ginger
1/8 chopped raw ginger
1/4 teaspoon cumin
3 tablespoon soy sauce
1 tablespoon sugar

heat the oil and add garlic, ginger and cumin. lower heat and let sit at a small sizzle for about 8-10 minutes (don't let them brown!) let the oil cool and add the rice vinegar, soy sauce, sugar. whisk together well and set in fridge to cool.

follow noodle instructions via package. remember to soak in cold water.

place the cucumber & egg on top of the ramen. top with salmon roe and pour the sauce over the noodle.

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