Hiyashi Chuka

Hiyashi Chuka Recipe - Chinese and Japanese Cold Noodle Salad

Region / culture: China, Japan | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Hiyashi Chuka is a refreshing and colorful Japanese dish that is perfect for hot summer days. This cold noodle salad is typically served with a variety of toppings and a flavorful dressing.

History

Hiyashi Chuka originated in Japan and is a popular dish during the summer months. It is believed to have been created in the late 19th century and has since become a staple in Japanese cuisine.

Ingredients

Soy Sauce Flavor Dressing

0.33 cup water
3 tbsp rice wine vinegar
2 tbsp soy sauce
3 tbsp sugar
1 tsp sesame oil

Sesame Flavor Dressing

0.75 cup water
4 tbsp sugar
8 tbsp soy sauce
4 tbsp rice wine vinegar
2 tbsp ground sesame seeds
1 tsp sesame oil
1 package chinese egg noodles, boiled and cooled (chuka soba that look like ramen noodles)

Toppings (Choose as Many as You Like)

Thin strips of fried eggs, in an omelette
Thin strips of ham or poached chicken breasts
Julienned cucumbers
Julienned carrots
bean sprouts
Sliced tomatoes
pickled ginger (beni shoga, in little strips)

How to prepare

Ensure all ingredients are thoroughly chilled for optimal cooling effect.
Distribute the chilled noodles evenly onto individual serving plates.
Garnish with toppings of your preference.
For my personal favorite, include ham, omelette, cucumber, carrot, bean sprouts, and ginger.
Drizzle the desired dressing over the dish just prior to consumption.

Variations

Experiment with different toppings such as shrimp, tofu, or seaweed for a unique twist on this classic dish.

Cooking Tips & Tricks

Make sure to chill all the ingredients before assembling the dish for a refreshing effect.

- Customize the toppings to your liking for a personalized touch.

- Drizzle the dressing just before serving to prevent the noodles from becoming soggy.

Serving Suggestions

Serve Hiyashi Chuka as a light and refreshing meal on its own or as a side dish to complement a larger spread.

Cooking Techniques

Boil the noodles according to package instructions and then rinse with cold water to cool them down before assembling the dish.

Ingredient Substitutions

Feel free to swap out any of the toppings or dressing ingredients to suit your taste preferences.

Make Ahead Tips

Prepare the dressings and toppings ahead of time for a quick and easy assembly when ready to serve.

Presentation Ideas

Arrange the toppings in a visually appealing manner on top of the noodles for an Instagram-worthy presentation.

Pairing Recommendations

Pair Hiyashi Chuka with a light and crisp Japanese beer or a refreshing green tea for a complete meal experience.

Storage and Reheating Instructions

Store any leftover Hiyashi Chuka in an airtight container in the refrigerator and consume within a day for optimal freshness.

Nutrition Information

Calories per serving

A serving of Hiyashi Chuka typically ranges from 300-400 calories, depending on the toppings and dressing used.

Carbohydrates

The noodles in Hiyashi Chuka are a good source of carbohydrates, providing energy for your body.

Fats

The sesame oil used in the dressing adds a healthy dose of fats to the dish.

Proteins

Depending on the toppings you choose, Hiyashi Chuka can be a good source of protein from ingredients like chicken or eggs.

Vitamins and minerals

The vegetables in Hiyashi Chuka, such as cucumbers and carrots, provide essential vitamins and minerals for a well-rounded meal.

Alergens

Hiyashi Chuka may contain allergens such as soy and sesame, so be sure to check for any dietary restrictions.

Summary

Overall, Hiyashi Chuka is a balanced dish that provides a mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Hiyashi Chuka is a delicious and satisfying cold noodle salad that is perfect for summer. With a variety of toppings and dressings to choose from, you can customize this dish to your liking for a refreshing and flavorful meal.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Hiyashi Chuka. It was many years ago, during my travels in Japan. I had always been a lover of Asian cuisine, and I found myself drawn to the bustling streets of Tokyo in search of new and exciting flavors.

One day, as I wandered through the lively Tsukiji Fish Market, I stumbled upon a small, unassuming food stall. The aroma of soy sauce and vinegar wafted through the air, drawing me in like a magnet. I watched in awe as the chef expertly prepared a bowl of cold noodles topped with a colorful array of vegetables, eggs, and slices of tender grilled chicken.

Intrigued by this dish that seemed to perfectly balance flavors and textures, I struck up a conversation with the chef. He was a kind and elderly man, with a twinkle in his eye as he shared the secrets of his recipe for Hiyashi Chuka. He explained that it was a popular dish in Japan, especially during the hot summer months when a cool and refreshing meal was much needed.

I eagerly took notes as he explained the key components of the dish - the chewy noodles, the tangy dressing made from soy sauce, vinegar, and sesame oil, and the colorful toppings that added both flavor and visual appeal. He stressed the importance of using fresh, high-quality ingredients and taking the time to marinate the chicken in a flavorful mixture of soy sauce, ginger, and garlic before grilling it to perfection.

After bidding farewell to the kind chef, I made my way back to my modest hotel room, my head swimming with thoughts of how I could recreate this delicious dish in my own kitchen. Over the following weeks, I experimented with different combinations of ingredients and techniques, determined to perfect my own version of Hiyashi Chuka.

I drew upon my knowledge of traditional Japanese cooking methods, such as using dashi broth and mirin to add depth of flavor to the dish. I also added my own twist by incorporating some of my favorite vegetables, such as crunchy cucumber, sweet bell peppers, and earthy shiitake mushrooms.

Finally, after many trials and errors, I was satisfied with the results. My homemade Hiyashi Chuka was a vibrant and delicious dish that captured the essence of summer in Japan. The cold noodles were springy and refreshing, the dressing was tangy and savory, and the toppings added a burst of color and texture to each bite.

I shared my creation with friends and family, who marveled at the complex flavors and beautiful presentation of the dish. They urged me to write down the recipe so that they could recreate it in their own kitchens, and thus began the tradition of passing down the recipe for Hiyashi Chuka in my family.

Over the years, I have continued to refine and perfect the recipe, incorporating new ingredients and techniques as I discover them. Each time I make Hiyashi Chuka, I am transported back to that bustling food stall in Tokyo, where I first fell in love with this delightful dish.

As I sit down to enjoy a bowl of cold noodles topped with fresh vegetables and grilled chicken, I am filled with gratitude for the kind chef who shared his recipe with me all those years ago. His generosity and expertise have inspired me to continue my culinary adventures and to share the joy of cooking with others. And so, the tradition of Hiyashi Chuka lives on, a testament to the power of food to bring people together and create lasting memories.