Hiyashi Chuka (Cold Ramen)

Name: Hiyashi Chuka (Cold Ramen)
Total time: 30 min
Ingredients: ½ tsp ginger (grated, with juice; from 1-inch, 2.5 cm knob); 4 Tbsp soy sauce; 3 Tbsp rice vinegar (unseasoned); 2 Tbsp chicken stock/broth (or substitute water); 2 Tbsp water; 2 Tbsp sugar; 1 Tbsp toasted sesame oil; ¼ tsp la-yu (Japanese chili oil) (optional; make myHomemade La-yu); 2 large eggs (50 g each w/o shell) (each thin omelette uses 2 eggs); 2 tsp sugar; ⅛ tsp Diamond Crystal kosher salt; 1 Tbsp neutral oil (to fry the egg; use 1 Tbsp per omelette); 2 Japanese or Persian cucumbers (or use an English cucumber and remove the seeds); 1 tomato; 4 slices ham; 4 sticks real or imitation crabmeat; 3 servings hiyashi chuka noodles (6 oz, 170 g fresh noodles per serving); 1½ tsp toasted white sesame seeds; Japanese karashi hot mustard; pickled red ginger (beni shoga or kizami beni shoga)

foryoueats.com

This Hiyashi Chuka recipe features cold ramen noodles dressed in a delicious ginger soy dressing, topped with thin omelettes, cucumbers, tomatoes, ham, and crabmeat. Optional garnishes include sesame...

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Ingredients

½ tsp ginger (grated, with juice; from 1-inch, 2.5 cm knob)
4 Tbsp soy sauce
3 Tbsp rice vinegar (unseasoned)
2 Tbsp chicken stock/broth (or substitute water)
2 Tbsp water
2 Tbsp sugar
1 Tbsp toasted sesame oil
¼ tsp la-yu (Japanese chili oil) (optional; make myHomemade La-yu)
2 large eggs (50 g each w/o shell) (each thin omelette uses 2 eggs)
2 tsp sugar
⅛ tsp Diamond Crystal kosher salt
1 Tbsp neutral oil (to fry the egg; use 1 Tbsp per omelette)
2 Japanese or Persian cucumbers (or use an English cucumber and remove the seeds)
1 tomato
4 slices ham
4 sticks real or imitation crabmeat
3 servings hiyashi chuka noodles (6 oz, 170 g fresh noodles per serving)
1½ tsp toasted white sesame seeds
Japanese karashi hot mustard
pickled red ginger (beni shoga or kizami beni shoga)