Name: Hiyasi Chuka (Noodles with Chicken and Cucumber)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 2 x 3 mm (⅛ in) slices of ginger, unpeeled; 2 tablespoons toasted sesame oil; 2 eggs; pinch of sugar; toasted sesame oil; 1½ tablespoons sugar; 2 tablespoons tahini,** for a creamier sauce – optional; 4 tablespoons soy sauce; 2 tablespoons chicken stock (use the liquid from cooking the chicken); 2 tablespoons rice vinegar; 4 packets of dried ramen noodles; 1 cucumber; 1 boneless chicken thigh; ½ leek (white part); 1 teaspoon tobanjan*; 3 cm (1¼ in) ginger

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Ingredients

1 boneless chicken thigh
2 x 3 mm (⅛ in) slices

Method

Bring a saucepan of water to the boil, then add the chicken and slices of ginger. Reduce the heat to low and cook for about 15 minutes. Remove from the heat and let the chicken cool in the cooking liquid. Beat the eggs with a pinch of sugar, then fry in a frying pan with a little sesame oil to make a thin omelette. Cut the omelette into 3 pieces, place the pieces on top of each other and cut in

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Hiyasi Chuka

Noodles with Chicken and Cucumber

Ingredients

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