Wednesday, December 4, 2013

Japanese Food: Hiyashi Chuka (Reimen)

Hiyashi Chuka is a cold noodle dish most often served in the summer months in Japan. We use Chinese-style noodles as a base and mix in vegetables, fried eggs, and chicken or ham. When the summer season kicks off, many restaurants hang signs in their windows proclaiming Now serving hiyashichuka!”


=2 servings


 =35 minutes


=2 packs of Chinese noodles
=2 chicken breast fillets
=2 small cucumbers (sliced julienne)
=1/2 tomato (sliced)
=1 cup bean sprouts
=5 dried shitake mushrooms
=2 eggs
=Some pickled red ginger (an optional topping)
=Spices for shitake
=1 tbsp sugar
=1 tbsp mirin

=1 tbsp sake
=1 tbsp soy sauce 
=Spices for sauce
=1/4 cup vinegar
=1/4 cup soy sauce
=2 tbsp sugar
=2 tbsp ground sesame
=1 tsp sesame oil
=2 tbsp sake (for chicken)


=Soak dried mushrooms in water for 25 min then slice the mushrooms (hold on to the juice–you’ll need it in the next step)

=Mix spices for shitake (sugar, mirin, sake, soy sauce) and 1/3 cup of the shitake juice in a sauce pan, add shitake, then boil for 5 min on low heat and let cool

=Mix spices for sauce (sugar, soy sauce, sugar, sesame, sesame oil) and 1/4 cup water in a bowl and chill in the fridge

=Beat eggs in a small bowl and salt to taste. Heat oil in a frying pan then pour in the eggs and fry them like an omelet (see pic below). Turn and cook the other side

=When the eggs are finished cooking, remove and slice into tiny strips

=Boil bean sprouts for 1.5  min and strain

=Remove the stringy, white tendon from the chicken breasts then combine the chicken and sake in a small microwave-safe container and cover with plastic wrap, microwaving for 3 min. Remove and pull apart

=Boil Chinese noodles for 6 min (follow the package directions), douse with cold water to stop the cooking process, then strain

=Place noodles in a serving dish, add shitake, bean sprouts, chicken, cucumber, tomato, egg and top with red ginger

=Serve with the sauce from the fridge (on the side, or pour over)

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