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Ramen Egg Recipe and Hiyashi Chuka

Here is a great summer night dinner option and an even better way to make sense of the hodge-podge of ingredients you may have in the refrigerator. Hiyashi Chuka is a fresh Japanese cold noodle dish best served with fresh produce. 


Hiyashi Chuka


A merry medley of vegetables and noodles… fit to please anyone and oh-so customizable to your taste.  I used Nami’s recipe from Just One Cookbook and it turned out marvelously.  I followed her dressing recipe and made a few small changes to my topping choices.  This is a great way to get your noodle fix during the summer because it is easy, calls for fresh ingredients, and best of all….COLD!



My toppings

 

  • Cucumber
  • Carrots
  • Cherry Tomatoes
  • Shiitake Mushrooms
  • Canadian Bacon (Ham)
  • Green Onions
  • Egg Omelet
  • Soft boiled Ramen Egg
  • Frozen ramen noodles

What I Wish I Could’ve Added

 

  • Shredded Nori
  • Greens…I wonder if arugula would work well?  I do love the peppery nature of it.
  • Tomato
  • Chashu
  • Menma (bamboo shoots)
  • Kimchi — I adore the cold ramen at Sha La La, and they put kimchi in it.
And now I’d like to digress just a tad to discuss soft boiled eggs.  There’s something magical about gooey yolks and the taste is vastly different than a cooked yolk.  In this case, eating your soft ramen egg with a few dashes of dressing will send you into another dimension.  You must want to know how to make this egg… I won’t stand in the way of your intergalactic mind travel, so here it is:
 

Ramen Egg Recipe (soft boiled egg)

 
  1. Gently use a pushpin to poke a hole in the bottom of the egg (the ‘bottom’ is the wider, less pointy end).
  2. Bring a pot of water to a boil on high heat.
  3. Carefully lower your egg(s) into the boiling water using a slotted spoon / ladle.
  4. Start a timer for 5 minutes and 45 seconds.  I’m not kidding, the 45 seconds is crucial to perfection.
  5. Lower the cooking temperature to medium high heat, so water is still gently boiling.
  6. Prepare an ice bath in a large bowl.
  7. When the timer chimes, use your slotted spoon / ladle to take out the eggs and put them into the ice bath for 3 minutes.
  8. Carefully change the ice bath water (it is now probably lukewarm) with fresh cold water — add more ice if you can.
  9. Ideally, you’d like to wait 15-20 minutes for the egg to fully cool down before peeling.
  10. Peel the egg with extra TLC! It will be much softer than a normal hard boiled egg.
  11. Cut in half if you wish, or you can simply leave the entire egg on your plate and bite into it yourself 🙂
Want to take it to the next level? Kenji from SeriousEats has a bomb recipe for a ramen egg marinade— Ajitsuke Tamago.  

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