HOW TO MAKE ★HIYASHI CHUKA★SUMMER NOODLE RECIPE (EP198)

HOW TO MAKE ★HIYASHI CHUKA★SUMMER NOODLE RECIPE (EP198)

Today I want to share with you, Hiyoshi Chuka, cold summer noodles.

Hiyoshi means “cold”, Chuka means “Chinese “, so it literally means cold Chinese noodles.

But ovbiously, Japanese people invented the noodles taste Chinesy, just like Ramen noodles.

We have so many varieties of this kind of dish, not only for Chinese but others.  I’ll show you some others in the future. 

We love to serve with cold noodles with simmered dried shiitake mushrooms, but it takes time to preapare.

So, we have simmered dried shiitake mushroom at the store.

If you find it, buy it and freeze it!

We cut all the ingredients into the same size for this dish.

The idea behind this is cut the ingredients into the same size as the noodles.

We mix all the ingredients afterwards, so it’s easy to eat.

Hiyashi Chuka

Summer cold noodles
Cook Time 1 hr
Course Main Course
Cuisine Japanese
Servings 2 servings

Equipment

  • frying pan
  • pot
  • bowl
  • strainer

Ingredients
  

  • 2 bunches Chinese noodles
  • ½ cucumber
  • 30 g crab sticks
  • 4 slices ham

Simmered dried shiitake mushroom

  • 3 pieces dried shiitake mushrooms
  • ½ cup water (used for rehydrate)
  • ½ tbs sugar
  • ½ tbs soy sauce

Steamed chicken tenderloin

  • 4 chicken tenderloin or chicken breast
  • a pinch of salt
  • 1 tbs Sake

Thin omelet

  • 1 large egg
  • a pinch of salt
  • 1 ts vegetable oil

Sauce

  • 4 tbs sugar
  • 4 tbs Sake
  • ½ cup soy sauce (120ml)
  • 6 tbs rice vinegar
  • 4 tbs sesame oil
  • 2 slices ginger
  • green part of long green onion ※optional

Instructions
 

Simmered dried shiitake mushroom

  • soak dried Shiitake mushroom in water for at least 2 to 3 hours or until fully rehydrated.  Preferably soak them overnight in the fridge.  
    ※If you can't find it, just use fresh one and cook as follows.
  • Put rehydrated shiitake into a small pot, and pour 1/2 cup (120ml) of the water.
    Add in sugar and soy sauce, cook on low until almost all the liquid is gone.
  • Slice simmered dried shiitake when it's cool to touch.

Steamed chicken tenderloin

  • Put chicken in a pot and sprinkle a pinch of salt, and 1 tablespoon of 
    sake.  Put the lid on and cook on medium-low for 6 to 7 mins.
    ※If you are using a chicken breast, cook longer.
  • Shred chicken tenderloin into thin pieces, when it cool to touch.
    Keep the leftover liquid for the sauce.

Thin omelet

  • Beat your egg and add in a pinch of salt.
    Heat your pan on medium-low, and grease generously.
    Pour in the egg mixture, and run the mixture all over the surface.
     
    Cook until the surface seems dry and starts peeling off from the edge.
    Peel off carefully and flip it over.
    I’ll take out onto a mesh tray, and let it cool to room temperature.
    Cut into two, put it on top of each other,  then shred it into thin strips.
     
    Slice cucumber diagonally, then shredded into thin strips just like as egg.

Other ingredients

  • ・Cucumber
    Slice thinly diagonally, then shred into thin strips.
    ・Ham
    Shred into thin strips.
    ・Crab sticks
    Tear into thin strips

Sauce

  • Put 4 tablespoons of sugar and sake into a pot.
    Bring it ot a boil, dissolve sugar,  and evaporate the alcohol of sake, and get only Umami from it.
  • Add in slice of ginger, and green part of long green onion, if you have one.
    Smash the long green onion to take out the aroma.
  • Add in half a cup of soy sauce,  and 6 tablespoons of rice vinegar.
    ※I choose rice vinegar, here.  Choose vinegar that has no distinct flavor to it.
    Bring it to a boil and let cool to room temperature. 
    Add in liquid from the chicken.  
    Pass through a sieve and remove the aromatics.
  • Lastly, add in 4 tablespoons of sesame oil.  
    ※You will have a generous amount of sauce, you can keep it in the fridge for 3 weeks.  You can make stir-fry or dressings from the leftover.  

Assemble

  • ・Boil the noodle
    Boil the noodles according to the package instructions, but a little bit longer.
    Because we rinse under cold running water, it's going to shrink a bit, so we have to boil a bit more than we eat hot.
    Drain and rinse until the starchiness goes away.
    Drain and press down gently to remove excess moisture.
  • Transfer the noodles to a shalow dish, and assemble the ingredients nicely.
    Pour over 2 to 3 tablespoons of sauce, and toss everything well, and slurp!
Keyword cold noodles, hiyashi chuka, japanese food, japanese noodles, japanese recipe, summer recipe
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