Hiyashi Chuka: Japan’s Classic Summer Dish- Japanese home cooking class in Tokyo

When summer comes, this refreshing and delicious chilled Chinese noodle dish is something you want to eat. Here is a slightly luxurious recipe using avocado and sesame sauce.

Hiyashi Chuka- Japanese home cooking class in Tokyo

Ingredients (for 2 servings)

• Chinese noodles (fresh) … 2 servings

• 1 Cucumber1

• 1 Tomato

• 1 Avocado

• 4 slieces Ham

• 2 Soft-boiled eggs

Sauce (Sesame Sauce)

• Vinegar … 2 tablespoons

• Soy sauce … 1 tablespoon

• Sugar … 1 tablespoon

• Mirin … 1 tablespoon (or 3 tablespoons water)

• Water … 3 tablespoons to 1 cup (can dissolve chicken stock powder)

• Sesame oil … 1 to 2 teaspoons

• Grated white sesame seeds … 3 tablespoons

• Shiso leaf … 1 (finely chopped)

Instructions

1. Make the sauce

Put vinegar, soy sauce, and mirin in a small pot and bring to a boil once to mellow the acidity and sharpness.
Turn off the heat, then add sugar and grated white sesame seeds, mixing well.
Chill in the refrigerator. Add finely chopped shiso just before serving to enhance the aroma.

2. Prepare the toppings

Cut the cucumber into thin strips. Cut the tomato into wedges or half-moon slices. Slice the ham thinly.
Peel and thinly slice the avocado.
Peel the soft-boiled eggs and cut them in half.

3. Cook the noodles

Boil plenty of water in a pot. Loosen the noodles and add them to the boiling water.
Cook according to the package instructions. Drain in a colander, rinse well under running water while rubbing gently, then chill in ice water and drain thoroughly.

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