Hiyashi Chuka

How to cook Hiyashi Chuka:

Hiyashi Chuka

Cool down and relax with this popular Japanese Cold Ramen called Hiyashi Chuka. The cold noodles are mixed with homemade dressing and topped with egg, imitation crab, ham, cucumber, and tomato. It’s a bright, flavorful, and fun way to experience the magic of ramen on a hot summer day. This recipe is vegan adaptable.

For the Dressing

  • 1 knob ginger
  • 4 Tbsp soy sauce
  • 3 Tbsp rice vinegar (unseasoned)
  • 2 Tbsp Chicken Stock/Broth (homemade or store bought) (you can substitute with water, but it will be less flavorful)
  • 2 Tbsp water
  • 2 Tbsp sugar
  • 1 Tbsp roasted sesame oil
  • ¼-½ tsp la-yu (Japanese chili oil) (optional; for a spicy kick)

For the Toppings

  • 2 large eggs (50 g each w/o shell)
  • 2 tsp sugar
  • ⅛ tsp kosher salt (Diamond Crystal; use half for table salt)
  • 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
  • 2 Japanese or Persian cucumbers (You can use an English cucumber, but scoop out the seeds with a spoon)
  • 1 tomato
  • 4-6 slices ham
  • 4-6 sticks real or imitation crabmeat
  • 1½ tsp toasted white sesame seeds (optional garnish)
  • Japanese karashi hot mustard (optional garnish)
  • pickled red ginger (beni shoga or kizami beni shoga) (optional garnish)

For the Noodles

  • 3 servings hiyashi chuka noodles (6 oz or 170 g fresh noodles per serving)
rating: 5.0, vote: 1

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