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Hiyashi Chuka

Adapted from Katherine Tamiko Arguile
Servings 2
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Ingredients
  

  • 180g Hakubaku Japanese Ramen Noodle

Toppings

  • kinshi tamago, cut into 0.5cm strips (see note)
  • 200g lean ham, cut into 0.5cm strips
  • 4 baby cucumbers, cut into long thin strips
  • 6 crab sticks, pulled apart into strips
  • 1 tbsp white sesame seeds, toasted

Hiyashi Chuka Dressing

  • 60ml shoyu
  • 30g caster sugar
  • 30ml rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp water
  • ½ tsp freshly grated ginger

Instructions
 

  • Cook the ramen noodles according to packet instructions, drain, rinse under a running tap, drain and allow to cool.
  • Mix the ingredients for the dressing and set aside.
  • Prepare all the toppings.
  • Diving the noodles between two plates, arrange the toppings over the noodles from the centre outwards like segments in a pie chart.
  • Sprinkle over sesame seeds and pour over dressing just before serving.

Notes

To make the kinshi tamago, follow this recipe:
https://www.justonecookbook.com/how-to-make-usuyaki-tamago-kinshi-tamago/