Hiyashi Chuka (Cold Ramen)

Soy Sauce

• 1/4 cup chicken broth or water + ½ tsp chicken stock powder*
• 1 1/2 tbsp sugar
• 2 1/2 tbsp soy sauce
• 1 tbsp sake
• 2–3 tbsp rice vinegar (adjust to taste)
• 1/2 tsp grated ginger
• 1/2 tsp lemon juice (optional)
• 1 tsp sesame oil

Kinshi Tamago (Thin Egg Strips)

• 2 eggs
• 1 1/2 tsp sugar
• pinch of salt
• 1 tsp oil

Toppings

• 1 cucumber (100–120 g), julienned
• 1/2 tomato (100–120 g), sliced into wedges
• 1 cup (100 g) bean sprouts
• 3 slices of ham, julienned

Noodles

• 2 servings Chinese-style noodles (~160 g per serving)

For Serving

• toasted white sesame seeds
• karashi (Japanese mustard)
• beni shoga (pickled red ginger)
• ra-yu (chili oil), optional

1. 1

   : Place your serving plate or bowl in the fridge to chill.

2. 2

   : In a pot, combine broth, sugar, chicken stock powder, soy sauce, sake, and rice vinegar. Bring to a simmer just until the sugar dissolves. Remove from heat, add ginger, lemon juice, and sesame oil. Chill in the fridge or over an ice bath.

3. 3

   : Mix all ingredients in a bowl until smooth. Thin with water or broth if needed. Chill until ready to use.

4. 4

   : Beat the eggs until no visible whites remain. Whisk in the sugar and salt. Lightly oil a non-stick pan and heat over medium. Pour in half of the egg mixture and immediately swirl the pan to spread it thinly and evenly. Cook until just set, then flip and cook for another 30–45 seconds. Transfer to a paper towel to cool and absorb moisture. Repeat with remaining eggs. Stack the crepes, cut into thirds lengthwise, then stack and slice thinly.

5. 5

   Depending on your pan size, you may need to divide the eggs into 2–3 batches. I use one egg per 18 cm pan. A 20 cm pan can be done in 2 rounds, and a 15 cm pan in 3 rounds.

6. 6

   : Blanch in boiling water for 1 minute, then drain and rinse under cold water to cool.

7. 7

   : Slice diagonally into ~3 mm thick pieces, about 6 cm long. Then cut into fine matchsticks.

8. 8

   : Cut in half, then slice each half into 4–6 wedges.

9. 9

   : Slice into thin strips about the same thickness as the egg.

10. 10

    Keep Toppings Cold: Once all toppings are prepped, refrigerate to keep them chilled.

11. 11

    : Bring a pot of water to a boil. Loosen the noodles with your hands and cook noodles according to package instructions (slightly under for al dente). Rinse under cold running water and drain well using a colander. Gently squeeze to remove excess moisture.

12. 12

    : Divide noodles between chilled bowls. Neatly arrange the toppings over the noodles. Drizzle with your preferred sauce—or use both for extra flavor.

13. 13

    Top with sesame seeds, karashi, beni shoga, and a drizzle of ra-yu if desired. Enjoy!