How to Make RAMEN at Home in Summer! | Hiyashi Chuka Recipe [NEW KITCHEN TOUR]

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Hey Guys! So this recipe is actually a little late as I was setting up my new kitchen! Summer in Japan is so hot! I wanted to make a classic summer dish, Hiyashi Chuka! A cold ramen dish filled with various vegetables and chicken, all in a sesame sauce! It’s delicious, refreshing and healthy! It really is the perfect way to cool off in the heat!

So Let’s Get Cooking!

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00:00 New Kitchen!
00:54 Word from our Sponsor
01:22 Preparing the chicken
02:12 Preparing the Vegetables
02:49 Making the Sauce
03:15 Special Sesame Sauce
04:06 Boiling the Noodles
04:32 Assembling the Hiyashi Chuka
05:34 Word from our Sponsor
06:33 Enjoy!

Ingredients

Chicken
Sous Vide Machine
1 chicken breast
80ml mirin
80ml soy sauce

Vegetables
⅓ cucumber
Cherry tomatoes
3 slices of ham

Sauce
75ml soy sauce
70ml apple cider vinegar
120ml water
15g sugar
15g sesame oil

Sesame Sauce
18g sesame seeds
5ml mirin
5ml sake
5ml soy sauce
3g sesame seeds
5g Roasted Soy Bean Flour (Optional)

150g Hiyashi Chuka noodles (or ramen noodles)
Beni Shouga (Pickled Ginger) (Optional)
1 Soft boiled egg

How to make:

Chicken
Take off the chicken skin and trim off any excess fat
Season the chicken with salt on both sides then pat dry.
In a Ziploc bag, add the soy sauce and mirin, and chicken.
Sous vide for 1 hour at 63.5 degrees Celsius.

Vegetables
Roll the cucumber in salt to remove the bumps and refresh the color and flavor. Wash and pat dry.
Using ⅓ of the cucumber, cut into thin strips.
Cut cherry tomatoes into quarters.
Cut the ham into a similar size as the cucumber

Sauce
To a bowl, add soy sauce, apple cider vinegar, water, sugar, and sesame oil.
If you want to make the sesame sauce, grind 18g sesame seeds in a pestle of mortar.
Then add the mirin, sake, and soy sauce.
Mix and add the paste to the sauce.
Finish with roasted soybean flour and sesame seeds.

Boil the noodles according to the packet instructions.
Drain and wash under cold water to chill.
After one hour, take out the chicken and slice it into bite-size pieces.
For one portion, use 150g noodles and 100ml of the sauce. Place the noodles on a plate and add 70ml of the sauce. Mix.
Add the chicken, cucumber, tomato, ham, pickled ginger, and egg on top.
Pour on the remaining 30ml of the sauce.
Enjoy!

Camera: Barry Chen
Editor: Andy Cheng