Hiyashi Chuka, also known as Cold Ramen Salad, is a refreshing Japanese dish perfect for hot summer days. This chilled ramen features a vibrant array of fresh ingredients atop cold, springy noodles, all dressed in a tangy, slightly sweet soy-based or sesame dressing.
Unlike traditional hot ramen, Hiyashi Chuka offers a light and invigorating flavor profile, making it a popular choice when temperatures rise. The colorful presentation and crisp, refreshing toppings make it as visually appealing as it is delicious, providing a satisfying and cooling meal that’s both healthy and delicious.
Hiyashi Chuka Ramen
Broth / Dressing
Hiyashi Chuka does not have a traditional broth like hot ramen. Instead, it is dressed with a light and tangy sauce that serves as the dish’s flavor base. The most common dressings are soy-based, with a mixture of soy sauce, rice vinegar, sugar, and sesame oil, or sesame-based, using a rich sesame paste blended with soy sauce, rice vinegar, and a hint of sugar.
These dressings add a refreshing, zesty flavor that complements the chilled noodles and fresh toppings.
Hiyashi Chuka
Ramen Noodles
The noodles in Hiyashi Chuka are a key element, providing the foundation for the dish. Typically, medium-thick ramen noodles are used, which are cooked until just tender, then immediately rinsed under cold water to stop the cooking process and chill them.
This method ensures the noodles remain firm and slightly chewy, offering a delightful texture that contrasts well with the crispness of the toppings and the tangy dressing.
Hiyashi Chuka
Ramen Toppings
Hiyashi Chuka is renowned for its colorful and diverse toppings, which vary widely but often include sliced cucumbers, tomatoes, ham, shredded chicken, and thin strips of omelette (kinshi tamago). Other popular additions are crab meat, boiled shrimp, and bean sprouts.
These toppings not only add vibrant colors and textures to the dish but also provide a balanced mix of flavors. The final touch is usually a garnish of sesame seeds and a dollop of mustard or pickled ginger to add an extra layer of zest and spice.
A brief history of Hiyashi Chuka Ramen
Hiyashi Chuka, meaning “chilled Chinese,” reflects the Japanese adaptation of Chinese-style cold noodles. This dish became popular in Japan during the early 20th century, particularly as a way to enjoy ramen during the hot summer months.
Its rise in popularity can be attributed to its refreshing taste and ease of preparation, making it a staple in both home kitchens and ramen shops.
Over the decades, Hiyashi Chuka has evolved, incorporating a variety of toppings and dressings, but its core concept of providing a cool, invigorating meal remains unchanged. Today, it is a beloved summer dish enjoyed across Japan and appreciated by those who seek a light, flavorful, and cooling culinary experience.
Hiyashi Chuka Ramen recipe
Ingredients For the Broth:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 1 teaspoon grated ginger
- 1 teaspoon sesame seeds
- Optional: 1 teaspoon mustard for a spicy kick
Ingredients For The Toppings and Noodles:
- 4 servings of medium-thick ramen noodles
- 1 cucumber, julienned
- 1 tomato, sliced into wedges
- 1/2 cup ham, julienned
- 1/2 cup cooked and shredded chicken breast
- 2 eggs, beaten and cooked into thin omelettes, then sliced into strips (kinshi tamago)
- 1/2 cup bean sprouts, blanched
- 2 green onions, finely chopped
- Sesame seeds for garnish
- Pickled ginger for garnish (optional)
Instructions:
Prepare the dressing:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, grated ginger, and sesame seeds until the sugar is dissolved. If using mustard, mix it in as well.
- Set aside.
Prepare the Noodles:
- Bring a large pot of water to a boil.
- Cook the ramen noodles according to package instructions until just tender.
- Drain and rinse the noodles under cold water until thoroughly chilled. Drain well.
Prepare the Toppings:
- While the noodles are cooking, prepare all the toppings: julienne the cucumber and ham, slice the tomato into wedges, cook and shred the chicken, and prepare the kinshi tamago by beating the eggs, cooking them into thin omelettes, and slicing into strips.
- Blanch the bean sprouts briefly in boiling water, then rinse under cold water to cool.
Assemble the Ramen:
- Divide the chilled noodles into four bowls or plates.
- Arrange the cucumber, tomato, ham, chicken, kinshi tamago, bean sprouts, and green onions attractively over the noodles.
Dress and Serve:
- Drizzle the prepared dressing evenly over the noodles and toppings.
- Garnish with sesame seeds and pickled ginger if desired.
Serve the ramen and enjoy!
