Hiyashi Chuka

30m
Serves 1
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Directions

  1. 1Crack eggs into a container.
  2. 2Season eggs with MSG, salt, and sesame oil.
  3. 3Cook two omelet layers.
  4. 4Cut the egg omelets into strips and set aside.
  5. 5Take frozen spinach and put it in leftover ohitashi liquid (dashi, mirin, soy sauce) to thaw and season it.
  6. 6Slice cucumbers thinly and consistently.
  7. 7Cut Japanese deli ham into strips.
  8. 8Drop ramen noodles into boiling water.
  9. 9Prepare an ice bath for the noodles.
  10. 10Shock the noodles in the ice bath immediately after cooking.
  11. 11Grind toasted sesame seeds in a suribachi.
  12. 12Add sesame oil, dashi, soy sauce, dijon mustard, and sugar to the ground sesame seeds.
  13. 13Taste and adjust the balance of the dressing (tangy, nutty, sweet, salty).
  14. 14Arrange all the prepared ingredients, including noodles, egg, spinach, cucumbers, ham, imitation crab, and kimchi, into bowls.
  15. 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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