Hiyashi Chuka (Cold Ramen) with a Sesame Miso Sauce 冷やし中華ごまみそだれ

Hiyashi Chuka (Cold Ramen) with a Sesame Miso Sauce

Hiyashi Chuka is a cold Ramen dish served during the hot and humid Summer months in Japan.  When the weather starts getting warm you will see Hiyashi Chuka posters popping up on the walls of every local Ramen shop.  This is a seasonal dish that you will only see during the Summer.  Hiyashi Chuka means “cold Chinese” in Japanese and I like to describe it as a cold ramen salad.  The noodles are the same noodles used in hot ramen but Hiyashi Chuka is topped with chilled fresh vegetables, shredded chicken, ham, roasted pork (Chashu) or seafood and a drizzle of sauce just to coat the ingredients like a salad dressing.  You can really top it with any type of ingredients you like and it’s fun to experiment with different toppings

The standard Hiyashi Chuka sauce is usually a vinegar and soy sauce based sauce that tends to be a little sour.  When I first tried Hiyashi Chuka, at the Ramen shop my Parents used to take me when I was a child, they used so much vinegar in their sauce it turned me off Hiyashi Chuka for many years.  It wasn’t until I was in my twenties when my Hubby took me to a place that made a sesame based Hiyashi Chuka sauce that I really started to like it.  This type of Hiyashi Chuka has become a favorite of mine.

I wanted to recreate the same sesame sauce but decided I would try to add a little miso and came up with the perfect Hiyashi Chuka sauce that is even great drizzled over a salad or grilled vegetables.  This is a perfect dish to get you through those hot Summer days. 

Ingredients:  4 Servings

4 packages of fresh Ramen noodles (I use fresh Sun ramen noodles.  If you can’t find fresh noodles dried ramen or Chukamen noodles are fine)
1 poached chicken breast, shredded (make ahead of time ~ cooking instructions below)
1 Tablespoon Sake or Sherry
1 knob of fresh Ginger (about an inch and a half long washed with skin on)
2 teaspoons Sea Salt
4 Scallions, thinly slice the white parts and save green tops for poaching the chicken
2 cucumbers, sliced on the diagonal in thin slices then julienned in strips (preferably Japanese or English cucumber)
2 large tomatoes, sliced into wedges

Step 1:

Poach the Chicken Breast:  (can be made ahead of time)

Use a pan that is deep enough to hold the breast and fill with water so it covers the chicken by one inch.  Add the salt, sake or sherry, scallion tops and ginger to the pan.  Turn on medium high heat until water just starts to bubble then lower to medium low heat and simmer for about 15-20 minutes (depending on size of chicken breast).  Poke with a skewer or make a little cut in the middle to make sure it’s completely cooked.  Turn off the heat and pull pot off of the stove.  Let the chicken rest in the liquid until it cools.  Remove chicken, shred and set aside.  Save poaching liquid to use for Sauce below.

Step 2:  

Prepare the Goma Miso Sauce:

4 Tablespoons Ground Toasted White Sesame Seeds (they sell them ground or you can grind them yourself)
2 Tablespoons Miso (I use Red)
2 Tablespoons Sugar
1 Tablespoon Soy Sauce
1 1/2 Tablespoon Lemon Juice
6 Tablespoons of the Chicken Poaching Liquid

Whisk all of the ingredients together in a small bowl and set aside.

Step 3:  Boil Noodles and assemble:

Fill a large pot of water and bring to a boil.  Add the ramen noodles and cook according to package instructions.  Drain in a colander and rinse noodles under cold water until noodles are chilled.  Drain well.  Separate noodles onto four individual plates or bowls.  Arrange poached chicken, cucumber and tomatoes on top of the noodles.  Garnish with scallions.  Drizzle a little of the dressing over each serving of noodles and serve.  

Hiyashi Chuka (Cold Ramen) with a Sesame Miso Sauce 冷やし中華ごまみそだれ
Serves: 4
 
Ingredients
  • INGREDIENTS STEP 1
  • 4 packages of fresh Ramen noodles (I use fresh Sun ramen noodles. If you can't find fresh noodles dried ramen or Chukamen noodles are fine)
  • 1 poached chicken breast, shredded (make ahead of time ~ cooking instructions below)
  • 1 Tablespoon Sake or Sherry
  • 1 knob of fresh Ginger (about an inch and a half long washed with skin on)
  • 2 teaspoons Sea Salt
  • 4 Scallions, thinly slice the white parts and save green tops for poaching the chicken
  • 2 cucumbers, sliced on the diagonal in thin slices then julienned in strips (preferably Japanese or English cucumber)
  • 2 large tomatoes, sliced into wedges
  • INGREDIENTS STEP 2
  • 4 Tablespoons Ground Toasted White Sesame Seeds (they sell them ground or you can grind them yourself)
  • 2 Tablespoons Miso (I use Red)
  • 2 Tablespoons Sugar
  • 1 Tablespoon Soy Sauce
  • 1½ Tablespoon Lemon Juice
  • 6 Tablespoons of the Chicken Poaching Liquid
Instructions
  1. STEP 1
  2. Poach the Chicken Breast: (can be made ahead of time)
  3. Use a pan that is deep enough to hold the breast and fill with water so it covers the chicken by one inch. Add the salt, sake or sherry, scallion tops and ginger to the pan. Turn on medium high heat until water just starts to bubble then lower to medium low heat and simmer for about 15-20 minutes (depending on size of chicken breast). Poke with a skewer or make a little cut in the middle to make sure it's completely cooked. Turn off the heat and pull pot off of the stove. Let the chicken rest in the liquid until it cools. Remove chicken, shred and set aside. Save poaching liquid to use for Sauce below.
  4. STEP 2
  5. Prepare the Goma Miso Sauce:
  6. Whisk all of the ingredients together in a small bowl and set aside.
  7. STEP 3
  8. Fill a large pot of water and bring to a boil. Add the ramen noodles and cook according to package instructions. Drain in a colander and rinse noodles under cold water until noodles are chilled. Drain well. Separate noodles onto four individual plates or bowls. Arrange poached chicken, cucumber and tomatoes on top of the noodles. Garnish with scallions. Drizzle a little of the dressing over each serving of noodles and serve.

Speak Your Mind

*

Rate this recipe:  

css.php