Hiyashi Chuka (Cold Ramen with Amazu Dare Dressing) – Kozmo Kitchen

Ingredients

• Amazu Dare (yields about 2 cups)
• 180 cups ml. or 6 fl. oz. kombu dashi (to make (soak a 4-inch piece of kombu (dried kelp) in 2room-temperature water for an hour, then remove and discard kombu))
• 180 ml or 6 fl. oz. soy sauce
• 200-220 ml. or about 7 fl. oz. rice vinegar
• 6 tbsp. sugar
• 100 ml. or 3.5 fl. oz. mirin
• 1 tbsp. sesame oil
• 2 tbsp. juice from grated fresh ginger (optional)
• 2 tbsp. fresh lemon juice
• Noodles and toppings
• 12-16 oz. ramen noodles (preferably uncooked noodles (availablethe freezer section at Asian groceries))
• 6-8 oz. chicken breast fillets (chicken tenders, store-bought cooked cha-shu pork, or cooked ham)
• 1 oz ginger root (if using chicken)
• 1 bunch green onions (about 3" of green part only (if using chicken))
• 2 Persian or 1/3 English cucumber (halved lengthwise and thinly julienned)
• 2 medium tomatoes (each cut into 8 wedges)
• Note: You can also add other vegetables such as wakame seaweed (blanched bean sprouts, shredded lettuce, or cooked shiitake mushrooms.)
• 4 eggs
• a pinch of salt
• 1/2 tsp. potato starch mixed with 1/2 tsp. water
• 2 tbsp. powdered Japanese mustard mixed with 2 tbsp. water (or 2 tbsp. prepared mustard paste)