Hiyasi Chuka from Tokyo Cult Recipes by Maori Murota
Bring a saucepan of water to the boil, then add the chicken and slices of ginger. Reduce the heat to low and cook for about 15 minutes. Remove from the heat and let the chicken cool in the cooking ...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 2 tablespoons chicken stock (use the liquid from cooking the chicken)
- 1½ tablespoons sugar
- 1 teaspoon tobanjan*
- 2 tablespoons toasted sesame oil
- ½ leek (white part)
- 1 cucumber
- 4 packets of dried ramen noodles
- 2 tablespoons rice vinegar
- 2 tablespoons tahini,** for a creamier sauce – optional
- 3 cm (1¼ in) ginger
- 4 tablespoons soy sauce
- 1 boneless chicken thigh
- pinch of sugar
- toasted sesame oil
- 2 x 3 mm (⅛ in) slices of ginger, unpeeled
- 2 eggs
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Hiyashi Chuka (Cold Ramen)
foryoueats.com
Chicken Teriyaki
davesdroppings.com
Hiyashi Chuka Recipe | Samsung Food App
app.samsungfood.com
Hiyashi Chuka Recipe (Cold Summer Noodles)
cookingwithdog.com
Hiyashi Chuka (Cold Ramen) 冷やし中華 | Food Stuff
foodstf.com
Chicken Teriyaki
tastyden.com
Foryoueats: Hiyashi Chuka with Sesame Miso Sauce
foryoueats.com
Tsukune from Tokyo Cult Recipes by Maori Murota
app.ckbk.com