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Hiyashi Chuka (Cold Ramen with Amazu Dare Dressing)

September 2, 2017 by KozmoKitchen Leave a Comment

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Hiyashi Chuka (Cold Ramen with Amazu Dare Dressing)
Hiyashi Chuka, chilled ramen noodles with a variety of shredded vegetables, eggs, meat toppings, and cold tare (vinegar dressing), is a very popular dish that is often made at home. The easiest way to make it is to get a packaged Hiyashi Chuka kit that includes noodles and tare, which you can find it at many Asian grocery stores these days. But it’s so easy to make your own tare, and topping choices are very flexible. You can use any leftover veggies in the fridge, although Kinshi tamago (shredded egg crepe), cucumber, and either ham, cha-shu pork, or chicken tenders are seen in most recipes. The most common tare is amazu dare (a soy sauce-based sweet and sour dressing). There is also goma dare, a richer tare that includes sesame paste. I am sharing a simple recipe with amazu dare. You can then add some creative twists to make your own version of Hiyashi Chuka.
Course Main Dish
Cuisine Japanese
Servings
Ingredients
  • Amazu Dare yields about 2 cups
  • 180 cups ml. or 6 fl. oz. kombu dashi (to make soak a 4-inch piece of kombu (dried kelp) in 2room-temperature water for an hour, then remove and discard kombu)
  • 180 ml or 6 fl. oz. soy sauce
  • 200-220 ml. or about 7 fl. oz. rice vinegar
  • 6 tbsp. sugar
  • 100 ml. or 3.5 fl. oz. mirin
  • 1 tbsp. sesame oil
  • 2 tbsp. juice from grated fresh ginger optional
  • 2 tbsp. fresh lemon juice
  • Noodles and toppings
  • 12-16 oz. ramen noodles (preferably uncooked noodles availablethe freezer section at Asian groceries)
  • 6-8 oz. chicken breast fillets chicken tenders, store-bought cooked cha-shu pork, or cooked ham
  • 1 oz ginger root if using chicken
  • 1 bunch green onions about 3" of green part only (if using chicken)
  • 2 Persian or 1/3 English cucumber halved lengthwise and thinly julienned
  • 2 medium tomatoes each cut into 8 wedges
  • Note: You can also add other vegetables such as wakame seaweed blanched bean sprouts, shredded lettuce, or cooked shiitake mushrooms.
  • 4 eggs
  • a pinch of salt
  • 1/2 tsp. potato starch mixed with 1/2 tsp. water
  • 2 tbsp. powdered Japanese mustard mixed with 2 tbsp. water or 2 tbsp. prepared mustard paste
Course Main Dish
Cuisine Japanese
Servings
Ingredients
  • Amazu Dare yields about 2 cups
  • 180 cups ml. or 6 fl. oz. kombu dashi (to make soak a 4-inch piece of kombu (dried kelp) in 2room-temperature water for an hour, then remove and discard kombu)
  • 180 ml or 6 fl. oz. soy sauce
  • 200-220 ml. or about 7 fl. oz. rice vinegar
  • 6 tbsp. sugar
  • 100 ml. or 3.5 fl. oz. mirin
  • 1 tbsp. sesame oil
  • 2 tbsp. juice from grated fresh ginger optional
  • 2 tbsp. fresh lemon juice
  • Noodles and toppings
  • 12-16 oz. ramen noodles (preferably uncooked noodles availablethe freezer section at Asian groceries)
  • 6-8 oz. chicken breast fillets chicken tenders, store-bought cooked cha-shu pork, or cooked ham
  • 1 oz ginger root if using chicken
  • 1 bunch green onions about 3" of green part only (if using chicken)
  • 2 Persian or 1/3 English cucumber halved lengthwise and thinly julienned
  • 2 medium tomatoes each cut into 8 wedges
  • Note: You can also add other vegetables such as wakame seaweed blanched bean sprouts, shredded lettuce, or cooked shiitake mushrooms.
  • 4 eggs
  • a pinch of salt
  • 1/2 tsp. potato starch mixed with 1/2 tsp. water
  • 2 tbsp. powdered Japanese mustard mixed with 2 tbsp. water or 2 tbsp. prepared mustard paste
Instructions
  1. For amazu dare, combine all ingredients except ginger and lemon juice in a medium saucepan. Bring to a boil and cook for 1 minute. Turn off heat, add ginger and lemon juice, and transfer tare to a container. Allow it to cool to room temperature, then chill in fridge. The tare will keep for up to a month in the fridge, so you should have enough to make Hiyashi Chuka several times.
  2. For Kinshi tamago (shredded egg crepe), beat eggs and add a pinch of salt and the potato starch mixture. Mix well. Heat a 9-inch non-stick or greased stainless steel pan over medium heat. Pour one quarter of the egg batter into the pan, spreading the batter evenly to cover the entire bottom of the pan. Cook for about 30 seconds, or until the surface is no longer wet and the edges are starting release from the pan edges. Pick up the edge of the crepe and flip it. Cook for about 10 to 15 seconds, transfer the crepe to a cutting board, and cool to room temperature. Cut the crepe into quarters, stack the pieces into a pile, then slice them thinly. Put aside.
  3. If you are using chicken breast for the meat topping, place chicken in a deep pot and add enough water to cover by one inch, along with ginger root and green onion. Bring to a boil, reduce heat to medium-high, and cook for one minute. Cover pot and turn off the heat. Leave the lid on for about 30 minutes; chicken will continue to cook with residual heat. Cut into chicken to make sure it is no longer pink inside. Tear cooked chicken into shreds. If you are using cha-shu pork or cooked ham, slice into matchstick-sized pieces about 2 inches long. Put aside.
  4. For noodles, boil 7-8 cups of water in a deep pot. Follow the cooking instructions on the package. Cooking time is usually 1-3 minutes. Drain noodles and give them a quick rinse under cold running water.
  5. Divide the cooked noodles into four portions and put each serving in a shallow bowl or on a plate. Garnish with Kinshi tamago, cucumber, meat, and tomatoes, and put a teaspoon of mustard on the edge of the bowl or plate. Pour 4 oz of amazu dare around the noodles and mix tare and mustard if you like as you toss the toppings and noodles together. Enjoy the authentic Hiyashi Chuka experience!
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Filed Under: Main, Noodles

Shio Koji Marinated Pork

October 18, 2016 by KozmoKitchen Leave a Comment

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Shio Koji Marinated Pork
Experience Koji magic! Easy shio koji marinade gives wonderful umami flavor and amazingly tender texture to your everyday pork!
Course Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 8 hours
Servings
people
Ingredients
Shio Koji
  • 22 grams salt
  • 100 grams dry rice koji
  • 100 ml water
Marinated Pork Loin
  • 1/2 cup Shio Koji
  • 2 fillets Pork Loin approx. 1 pound
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon garlic minced
  • oil for cooking
Course Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 8 hours
Servings
people
Ingredients
Shio Koji
  • 22 grams salt
  • 100 grams dry rice koji
  • 100 ml water
Marinated Pork Loin
  • 1/2 cup Shio Koji
  • 2 fillets Pork Loin approx. 1 pound
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon garlic minced
  • oil for cooking
Instructions
Shio Koji
  1. In a storage container such as a glass jar with a lid, mix water and salt well until salt is completely dissolved.
  2. Add dry koji and mix with the salt & water. Put the lid on but do not close the container tightly. Carbon dioxide produced during fermentation should be able to escape.
  3. Leave the container at the room temperature, stirring the content once a day.
  4. In one week to 10 days, when the koji becomes creamy, it's ready for use.
Koji Marinated Pork Loin
  1. Combine shio koji, garlic, and ginger well.
  2. Put the pork fillets and koji marinade together in a ziploc bag. Massage the pork, making sure to squeeze all the air out of the bag. Seal the bag and refrigerate it for 8 hours or overnight.
  3. Take the pork fillet out of the bag and wipe off excess marinade with paper towel, as the koji tends to burn quickly on a pan.
  4. Heat cooking oil in a cast iron or stainless steel pan over medium-high heat. Place the pork in the pan.
  5. While cooking one side put the lid on and turn the heat down to medium. Cook for about 5 minutes.
  6. Flip the pork, put the lid back on, and cook the other side for another 5 minutes or longer until the meat is cooked through.
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Filed Under: Main Tagged With: Japanese, koji, pork

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About Kanako

I am a Japanese native following her dream of bringing Japanese home cooking to Seattle. I love sharing the culinary traditions I grew up with. Making people happy through great food and dining experiences. And creating that feeling of family and home that only a nurturing hand crafted meal can provide. I see a world where everyone can make Japanese home cooking a part of everyday life that brings warmth, comfort and joy. Please allow me to share it with you.

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