Hiyashi Chuka
Directions
- 1Crack eggs into a container.
- 2Season eggs with MSG, salt, and sesame oil.
- 3Cook two omelet layers.
- 4Cut the egg omelets into strips and set aside.
- 5Take frozen spinach and put it in leftover ohitashi liquid (dashi, mirin, soy sauce) to thaw and season it.
- 6Slice cucumbers thinly and consistently.
- 7Cut Japanese deli ham into strips.
- 8Drop ramen noodles into boiling water.
- 9Prepare an ice bath for the noodles.
- 10Shock the noodles in the ice bath immediately after cooking.
- 11Grind toasted sesame seeds in a suribachi.
- 12Add sesame oil, dashi, soy sauce, dijon mustard, and sugar to the ground sesame seeds.
- 13Taste and adjust the balance of the dressing (tangy, nutty, sweet, salty).
- 14Arrange all the prepared ingredients, including noodles, egg, spinach, cucumbers, ham, imitation crab, and kimchi, into bowls.
- 15Spoon the dressing over the ingredients.
Ingredients
- 2 eggs
- MSG
- salt
- sesame oil
- frozen spinach
- leftover ohitashi liquid
- cucumbers
- Japanese deli ham
- ramen
- 0.25 cup toasted sesame seeds
- 3 Tbsp chicken stock/dashi
- 3 tsp soy sauce
- 1 tsp dijon mustard
- 1 tsp sugar
- 1 tsp rice vinegar
- imitation crab
- kimchi
Equipment
mortar and pestlefrying panknifecutting boardpotstrainerbowl
Tips
- Season the dressing to be a little stronger than usual, as it will season neutral ingredients like noodles and cucumbers.
- Cut all ingredients to be about the same size for a better presentation and eating experience.
- To save cooking time, thaw and season frozen spinach using leftover ohitashi liquid right out of the freezer.
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