Hiyashi Chuka

Hiyashi Chuka (Cold Ramen with Sesame-Soy Dressing)

A classic Japanese summer dish: chilled ramen noodles topped with colorful rows of garnishes and dressed with a tangy sesame-soy-vinegar sauce. It is meant to be refreshing, light, and just a little bit fancy on the plate.

Prep

25 min

Cook

10 min

Total

35 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •800 g (1¾ lb) fresh ramen noodles, the thick, wavy yellow kind sold for ramen; thin somen works as a substitute
• •4 large eggs
• •1 tsp neutral oil, for brushing the egg crepe
• •100 g (3½ oz) ham (deli-style, sliced), thin slices, easy to roll and cut; in Japan, chashao or imitation crab is also common
• •1 persian or japanese cucumber (1 small cucumber) cucumber, about 100 g; English cucumber also works, seed and slice thinner
• •1 medium tomato, ripe, firm; cut into wedges just before serving
• •2 stalks green onion, finely sliced, for garnish
• •2 tbsp white sesame seeds, toasted, for garnish; optional
• •60 ml (¼ cup) soy sauce, Japanese usukuchi or koikuchi both work
• •60 ml (¼ cup) rice vinegar, unseasoned
• •2 tbsp granulated sugar, adjust to taste
• •2 tbsp sesame oil, pure (untoasted) or Chinese-style toasted both work
• •1 tbsp Chinese sesame paste (zhima jiang), or smooth tahini; Japanese nerigoma is the most authentic choice
• •1 tsp grated fresh ginger, optional, adds brightness
• •1 tsp toasted sesame oil, optional, for finishing the sauce
• •1 batch ice water bath, large bowl of cold water with ice cubes for shocking the noodles

Steps

1. 1 Make the egg crepe (kinshi tamago): whisk the 4 eggs with a pinch of salt. Heat a small non-stick pan over medium heat and lightly brush with neutral oil. Pour in a thin layer of egg (about 2 tablespoons at a time) and swirl to coat. Cook 30-45 seconds until just set, slide out, and repeat with the remaining egg to make 3-4 thin crepes. Stack the crepes, roll tightly into a cylinder, and slice into fine 2 mm (⅛ in) ribbons. Unruffle and set aside.
2. 2 Toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes, stirring, until fragrant and lightly golden. Set aside to cool.
3. 3 Prep the toppings: cut the ham slices into 5 mm (¼ in) wide strips. Very thinly slice the cucumber on a sharp diagonal (about 2 mm / ⅛ in thick). Cut the tomato into 8 wedges. Slice the green onion thinly.
4. 4 Make the sauce: in a small bowl whisk together the soy sauce, rice vinegar, sugar, sesame oil, sesame paste, ginger, and the optional toasted sesame oil until smooth. The sugar should fully dissolve. Taste and adjust — it should be salty, tangy, slightly sweet, and nutty. Chill until ready to serve.
5. 5 Cook the noodles: bring a large pot of water to a rolling boil. Add the fresh ramen noodles and cook according to the package directions, usually 2-3 minutes for fresh, until just tender but still bouncy. Drain immediately and rinse under cold running water, rubbing the noodles between your hands to remove all surface starch. Transfer to the ice water bath and chill for 2 minutes. Drain very well and gently toss with a teaspoon of sesame oil so they don't clump. Keep refrigerated until plating.
6. 6 Plating: divide the chilled noodles among 4 shallow bowls or plates, mounding them loosely. Arrange the ham, egg ribbons, cucumber, and tomato wedges in neat, separate rows on top of the noodles (the visual stripes are part of the dish). Sprinkle with green onion and toasted sesame seeds.
7. 7 Serve immediately, passing the cold sesame-soy sauce at the table so each diner drizzles 2-3 tablespoons over their own bowl and tosses just before eating. Refrigerate any leftover sauce and noodles separately, and consume within 24 hours.