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!”
Yield:
=2
servings
Time:
=35 minutesIngredients
=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)
Preparation
=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)
Enjoy!
No comments:
Post a Comment