Hiyashi Chuka

Ingredients

• •1 lb fresh ramen noodles (chuka-men)
• •4 tbsp soy sauce
• •3 tbsp rice vinegar
• •2 tbsp sugar
• •2 tbsp chicken broth
• •1 tbsp toasted sesame oil
• •1/2 tsp grated ginger
• •2 eggs
• •1 cucumber, julienned
• •4 oz ham or cooked chicken, julienned
• •1 tomato, thinly sliced
• •Pickled red ginger, for garnish

Steps

1. 1.Whisk together the soy sauce, rice vinegar, sugar, chicken broth, sesame oil, and ginger, and chill the sauce.
2. 2.Make a thin omelette from the beaten eggs in a lightly oiled pan, then let it cool and slice it into very thin shreds (kinshi tamago).
3. 3.Boil the noodles according to package directions, then drain and immediately rinse under cold running water, rubbing gently to strip the surface starch and firm up the bite - this cold-water rinse is the single most important step, since skipping it leaves the noodles gummy and dull instead of firm and glossy.
4. 4.Divide the chilled noodles among plates.
5. 5.Arrange the julienned cucumber, ham or chicken, shredded egg, and tomato slices radially around the noodles like spokes of a wheel, a presentation style specific to this dish.
6. 6.Pour the chilled sauce over just before serving, and garnish with pickled red ginger.