Summertime Chilled Chukasoba

Name: Summertime Chilled Chukasoba (Hiyashi Chukasoba)
Cuisine: Japanese
Ingredients: ¼ cup mirin (sweet cooking wine); ¼ cup mirin (sweet cooking wine); 1⅓ cups ramen stock or chicken stock; 1⅓ cups ramen stock or chicken stock; ⅓ cup shoyu (soy sauce); ⅓ cup shoyu (soy sauce); 2½ tablespoons komezu (rice vinegar); 2½ tablespoons komezu (rice vinegar); 1 to 2 teaspoons ginger juice, to taste; 3 cups soybean or mung-bean sprouts; 3 cups soybean or mung-bean sprouts; 2 ounces mung-bean noodles, soaked in boiled water for 6 minutes; 1 Japanese cucumber or salad cucumber, julienned in 2½-inch lengths; 1 Japanese cucumber or salad cucumber, julienned in 2½-inch lengths; 8 cherry tomatoes, each cut in half; 10 slices chashu (simmered pork) or cooked ham or chicken breast, julienned in 2-inch lengths; 10 slices chashu (simmered pork) or cooked ham or chicken breast, julienned in 2-inch lengths; 10 slices chashu (simmered pork) or cooked ham or chicken breast, julienned in 2-inch lengths; 10 slices chashu (simmered pork) or cooked ham or chicken breast, julienned in 2-inch lengths; Pinch of salt; 1 teaspoon sugar; 1 teaspoon sugar; 4 eggs, lightly beaten; 1½ tablespoons vegetable oil; 13 ounces dried chukasoba noodles; 2 teaspoons sesame oil; 2 teaspoons sesame oil; 2 tablespoons white sesame seeds, toasted; Hot mustard paste or smooth; Hot mustard paste or smooth

Hiyashi Chukasoba

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

When the hot and sticky summer approaches, Chinese-style restaurants across Japan begin to carry on their menus a special summer chukasoba noodle dish called hiyashi chukasoba. The noodles are served cold with various toppings, and bathed in a refreshing sauce flavored with rice vinegar and sesame oil. This dish was one of my husband’s favorite during his thirteen-year stay in Japan. He often said that these cold chukasoba noodles were absolutely necessary for surviving

Ingredients

Asia
Japan
Pasta
Summer
Tokyo

Ingredients

Method