Like its older sibling ramen, hiyashi chuka;s origins are a bit fuzzy, but it;s become a ubiquitous dish served at ramen restaurants all over Japan during the summer. Enjoy this recipe from Marc Matsumoto of No Recipes. See the full post at the Fresh Tastes Blog.
1/2 teaspoon kosher salt (halve if using regular salt)
1/2-1 teaspoon chili sesame oil (optional)
Directions
Put the cucumber, 2 teaspoons of rice vinegar and 1/4 teaspoon of salt in a bowl and let it sit.
Whisk the egg with a pinch of salt until the yolk and white are well incorporated. Heat a non-stick frying pan over medium heat until hot. Wet a paper towel with vegetable oil and spread a thin layer of oil onto the pan. Pour just enough egg into the pan to form a thin crepe. Once set, use a spatula to flip and cook the other side until just set. Transfer to a cutting board and repeat until you’ve used all the egg. Stack the egg “crepes” and roll them together. Use a sharp knife to slice the egg as thinly as possible.
Boil the udon noodles according to the package directions. When the noodles are done, drain in a colander and run cold water over them until they are at room temperature. Add the noodles to a bowl of ice water to chill the noodles, and then drain well in a colander.
Add the water, soy sauce, sugar, rice vinegar, sesame oil, salt, and chili sesame oil into a bowl and whisk together.
Split the noodles between two bowls and top with the pickled cucumber, ham, egg, and tomatoes. Pour the sauce over the noodles to taste.
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