Total Time: 30 minutes
For the Dressing:
- ½–1 tsp ginger (grated, with juice; from a 1-inch, 2.5 cm knob)
- 4 Tbsp soy sauce
- 3 Tbsp rice vinegar (unseasoned)
- 2 Tbsp chicken stock/broth (or substitute water)
- 2 Tbsp water
- 2 Tbsp sugar
- 1 Tbsp roasted sesame oil
- ¼–½ tsp la-yu (Japanese chili oil) [optional]
For the Toppings:
- 2 large eggs (50 g each w/o shell)
- 2 tsp sugar
- ⅛ tsp Diamond Crystal kosher salt
- 1 Tbsp neutral oil (for frying the egg)
- 2 Japanese or Persian cucumbers (or English cucumber without seeds)
- 1 tomato
- 4–6 slices ham
- 4–6 sticks real or imitation crabmeat
For the Noodles:
- 3 servings hiyashi chuka noodles (6 oz, 170 g fresh noodles per serving)
For Serving (optional):
- 1½ tsp toasted white sesame seeds
- Japanese karashi hot mustard
- Pickled red ginger (beni shoga or kizami beni shoga)
- Dressing: Start by making the dressing. Mix the grated ginger, soy sauce, rice vinegar, chicken stock (or water), water, sugar, roasted sesame oil, and optional la-yu (Japanese chili oil) in a bowl. Whisk until well combined and set aside.
- Toppings – Egg: In a bowl, beat the two eggs with sugar and salt. Heat a skillet with 1 Tbsp of neutral oil over medium heat. Pour in the egg mixture, swirling to cover the surface evenly. Cook until set, then flip and cook the other side briefly. Transfer to a plate, roll the omelette tightly, and slice it into thin strips.
- Toppings – Vegetables & Proteins: Julienne the cucumbers and slice the tomato into thin wedges. Slice the ham and crabmeat sticks into thin strips.
- Noodles: Prepare the hiyashi chuka noodles according to the package instructions. Rinse under cold running water and drain well.
- Assembly: Divide the cold noodles among serving bowls. Arrange the toppings attractively over the noodles – the egg strips, cucumber, tomato wedges, ham, and crabmeat. Sprinkle with toasted sesame seeds.
- Serving: Serve with the dressing on the side, allowing each person to drizzle as much as they like over their bowl. Offer Japanese karashi hot mustard and pickled red ginger on the side for those who wish to add them.
Enjoy your meal on a hot summer day with this refreshing Hiyashi Chuka! Remember, this dish is versatile, and you can swap out or add toppings as you prefer.