This dish is also known as “Hiyashi Chuka”. Although the presentation of this ramen is beautiful, the taste is even more spectacular.
I tried Japanese cold ramen for the first time in Hawaii many many years ago. I craved that flavor for so many years, but for some reason, thought that the cold ramen was only available in Hawaii. I finally remembered to look up the recipe recently, and found that it was so much easier to make than I had anticipated. It tastes just like the restaurant ramen, and lets me reminisce about my lovely vacation in Hawaii years ago.
The flexibility of this dish really makes it easy to prepare, and perfect to your taste as long as you have the sauce base. You can add whatever toppings you want! Give this a try 🙂
Unfortunately, I don’t have any other pictures of the ramen on my laptop right now, but will try to add more later!
- Noodles (Japanese ramen noodles if possible)
- 2 sticks imitation crab, cut into thirds, then shredded
- Cucumber julienned
- Mung bean sprouts
- 1 egg
- Ham or other meat sliced
- Add any other ingredients you want! (Shrimp, tomatoes, etc)
- Pickled ginger (Optional)
- 3 tablespoons soy sauce
- 1 1/2 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 tablespoon water
- 1 tablespoon sesame oil
- 1/4 teaspoon grated ginger
- Korean/Japanese yellow mustard (DIFFERENT FROM AMERICAN MUSTARD) (Optional)
- Prepare all the toppings
- Put imitation crab meat into hot water to soften, cut into thirds, then shred
- Julienne cucumber
- Blanch mung bean sprouts, then squeeze out ALL the water
- Mix a pinch of sugar and salt with one egg, fry, then julienne
- Slice ham
- Boil noodles, then drain
- Mix together all the ingredients for the sauce
- Plate the noodles and toppings then serve. Pour sauce.
- ENJOY! 🙂