Hiyashi Chuka Recipe

Name: Nagomi Japanese Restaurants Hiyashi Chuka Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 8 oz chilled yellow Chinese-style ramen or medium-thin wheat noodles; 1 cup dashi stock (or low-sodium chicken stock); 3 tbs rice vinegar; 2 tbs soy sauce; 1 tbs mirin; 1 tsp sugar; 1 tsp sesame oil; 1 tsp fresh ginger, grated; 6 oz cooked chicken breast, thinly shredded (or ham/char siu); 2 large egg; 1 tsp vegetable oil (for crepe/omelet); 1 cup cucumber, julienned (seeded if large); 1 cup tomato, thin wedges or small wedges; 2 tbsp green onion, thinly sliced on bias; 2 tbsp pickled ginger (beni shoga) or red pickled ginger; 1 tsp toasted sesame seeds; 3 tbsp optional: menma (bamboo shoots), sliced

Inspired by Nagomi Japanese Restaurant

Time40m

Serves2

Make Hiyashi Chuka Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & Dressing

8 oz chilled yellow Chinese-style ramen or medium-thin wheat noodles

1 cup dashi stock (or low-sodium chicken stock)

3 tbs Rice vinegar

2 tbs Aged soy sauce

1 tbs Mirin

1 tsp sugar

1 tsp Toasted sesame oil

1 tsp Fresh ginger, grated

Toppings — Proteins

6 oz cooked chicken breast, thinly shredded (or ham/char siu)

2 large Egg

1 tsp vegetable oil (for crepe/omelet)

Toppings — Vegetables & Garnishes

1 cup cucumber, julienned (seeded if large)

1 cup tomato, thin wedges or small wedges

2 tbsp green onion, thinly sliced on bias

2 tbsp pickled ginger (beni shoga) or red pickled ginger

1 tsp toasted sesame seeds

3 tbsp optional: menma (bamboo shoots), sliced

Method

Noodles & Dressing

Cook and Chill Noodles

Bring a large pot of water to a rolling boil. Add the noodles and cook according to package instructions for al dente (usually 2–4 minutes). Stir occasionally to separate. Drain immediately and rinse thoroughly under cold running water until the noodles are completely cool. Shake off excess water and spread on a tray. Toss lightly with 1/2 teaspoon sesame oil to prevent sticking and chill in refrigerator while preparing other components.

Make the Dressing

In a small bowl or jar combine dashi (or chicken stock), rice vinegar, soy sauce, mirin, sugar, grated ginger and 1/2 teaspoon sesame oil. Whisk or shake vigorously until sugar dissolves and flavors are blended. Taste and adjust: add up to 1 teaspoon soy sauce for saltiness or 1/2 teaspoon sugar for sweetness. Chill dressing until serving.

Toppings — Proteins

Prepare Shredded Chicken

If using leftover cooked chicken or rotisserie, shred into thin bite-size strips. If using raw chicken, poach breasts in simmering water or seasoned dashi until cooked through (about 10–12 minutes), cool slightly and shred. Keep chilled.

Make Thin Egg Crepe (Kinshi Tamago)

Crack eggs into a bowl, add a pinch of salt and beat until smooth. Heat a 6–8 inch nonstick skillet over medium-low and brush lightly with vegetable oil. Pour a thin layer of beaten egg (about 1/4 cup) to coat pan into a very thin crepe. Cook until set and edges lift (about 30–60 seconds), flip briefly if needed and transfer to a plate. Repeat with remaining egg to make one or two thin crepes. Stack crepes, roll tightly and thinly slice into fine ribbons. Keep chilled.

Toppings — Vegetables & Garnishes

Prepare Vegetables: Julienne the cucumber into matchsticks about 2–3 inches long and place in a bowl of ice water for 5 minutes if you want extra crispness; drain thoroughly. Cut tomato into thin wedges or small fan slices. Slice green onions on the bias. If using menma, drain and slice thinly. Keep all chilled.

Assemble Garnishes: Have pickled ginger and toasted sesame seeds ready in small bowls for final plating.

Assembly & Serve

Portion chilled noodles into 2 shallow bowls (about 4 oz noodles per serving). Pour 1/4 cup dressing over each portion, tossing lightly so noodles are coated but not swimming.

Arrange toppings in neat, separate sections on top of the noodles: shredded chicken (about 3 oz per bowl), egg crepe ribbons, julienned cucumber, tomato wedges, menma (if using), pickled ginger. Sprinkle green onion and sesame seeds over each bowl.

Optional finishing: Add a drizzle of additional sesame oil or a few drops of chili oil to each bowl and serve with extra dressing on the side. Serve immediately while cold and crisp.