Hiyashi Chuka
Summer cold noodles
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
- ・CucumberSlice thinly diagonally, then shred into thin strips.・HamShred into thin strips.・Crab sticksTear 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 noodleBoil 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!