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Are you a ramen lover but it’s too hot? Don’t worry, here’s the Hiyashi Ramen or Cold Ramen Salad! Fresh and delicious this is one of the five types of cold ramen and is certainly also the easiest and fastest. Despite being a cold ramen, it is an extraordinarily tasty, refreshing and above all really light dish.
The preparation of Hiyashi Ramen is not difficult at all, it is just a matter of slicing all the ingredients into strips apart from the shrimps, which you can choose to leave whole or cut in half and the tomatoes that you will have to slice. The ingredients to cook are very few and take little time.
What is Hiyashi Ramen Cold Ramen
The Hiyashi Ramen or Hiyashi Chuka consists of a generous portion of ramen noodle, various toppings based on meat, vegetables and fish, a tantalizing sauce and for those who love them pickled ginger, wasabi or Karashi (spicy Japanese mustard).
The portion of noodle is 170 g! They may really seem like a lot considering the 113/115 g of a bowl of classic ramen, but I assure you that you won’t even feel them, in fact, you will want more! For the preparation of this Hiyashi Ramen I chose to prepare the Tokyo Style Ramen Noodles because they are really versatile, I prepared them a couple of days before, but even one is enough. If you want you can use ready-made fresh or dry ones, for cooking follow the instructions, but be careful not to overcook them because the Hiyashi Ramen needs cooked but firm noodles.
The noodle portion is surrounded by various ingredients, various toppings are used:
- Baked ham
- Boiled Chicken
- Chashu (cooked pork belly)
- Kanikama (known by us as surimi)
- Kinshi Tamago
- Shrimps and prawns
- Sprouts (soybeans, daikon, etc.)
- Ikura Keta (salmon roe)
- Menma (fermented bamboo)
These are just the most common, but considering the structure of the dish, you can really experiment with other ingredients such as:
- Normal, roasted or smoked chicken, turkey ham
- Pork loin
- Salmon or other smoked fish
- Boiled asparagus
- Tofu cut into sticks
- Wakame seaweed or other seaweed suitable for salads
In short, the choice is huge and anyone can find their favorite combination!
For the sauce you will need really simple ingredients to find, soy sauce, sesame oil and rice vinegar, are the basis of the dressing. Fresh ginger is a must and for those who love spicy you can also add La-Yu, or Japanese spicy oil. Apart from Beni Shoga pickled ginger, or a young ginger, also called baby with a red/pink color, and Karashi or Japanese mustard are usually served. Unfortunately, not having found them, I replaced these two ingredients with Gari pickled ginger, that is what is normally served with sushi and Wasabi.
Hiyashi Ramen – Cold Ramen Salad 冷やし中華
For the Hiyashi Chuka sauce
- 125 ml Soy Sauce
- 55 g Caster Sugar
- 60 ml Rice Vinegar
- 40 ml Sesame Oil
- 40 ml Water
- 1 – ½ tbs White Sesame Seeds toeted
- 10 g Ginger grated
- to taste La-Yu Oil (Japanese spicy oil) (optional)
- 200 g Kinshi Tamago
- 1' Prawns
- 1 – ½ tbs Sake
- 1 Cucumber preferably English or Persian
- 1 Iceberg Lettuce
- 3 Tomatoes
- 6 slices Cooked Ham not too thin
- 135 g Kanikama (surimi)
- 150 g Daikon Radish
- 50 g Ikura Keta (salmon roe)
For the Hiyashi Chuka
- 680 Ramen Noodles Tokyo style fresh or dried
- 1 – ½ White Sesame Seeds toasted (optional)
- to taste Wasabi
- to taste Gari
- In a container or bottle add all the ingredients of the sauce and mix. Keep it in the fridge.
- Peel the shrimp, cut them in half and remove the intestines. Cook them in a saucepan with the sake. As soon as they are cooked, remove them from the pot and let them cool.
- Wash all the vegetables. Peel the cucumber and cut it into four quarters, remove the seeds with a teaspoon and start cutting it into julienne strips.
- Cut the tomatoes into wedges.
- Cut the Daikon into thin slices (a couple of millimeters) and then cut it into Julienne.
- Cut the ham into Julienne.
- She dries the salad well and then slice it thinly.
- Cut the Kanikama (surimi) sticks into 4.
- Make the egg crepes and then cut them finely.
- Cook the home made ramen noodles in boiling water for a couple of minutes. If you use fresh or dry ramen ready-made follow the package instructions. Once cooked, drain them and cool them under cold water.
Composition of the Hiyashi Chuka
- Take a flat plate and place the ramen portion in the center.
- Start placing the toppings all around the noodles to cover them, trying to alternate them.
- Place the Ikura Keta (salmon roe) on top and sprinkle with toasted sesame seeds.
- Serve the Hiyashi Chuka, in a separate saucer put a tuft of Wasabi (or Karashi), the pickled ginger and a small bowl with the sauce for each diner.
If you don’t have mirin, replace it with an equal amount of sake and a teaspoon of sugar.
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.