HIYASHI CHUKA (VEGETABLE MAZEMEN)
// SERVES 4
This dish is traditional and yet its creation stems from my obsession with chopped salad. Stay with me . . . The most popular cold noodle ramen dish in the summer in Japan is hiyashi chuka, which resembles a Cobb salad: noodles tossed in ponzu and topped with chopped veggies, cooked egg, and sometimes even ham. I always loved the idea of the dish, but it simply never delivered. I also have a major issue with being given a salad I have to mix up myself, which means you never really get one perfectly seasoned bite. So here you go: a chopped-salad version of a hiyashi chuka.
EQUIPMENT NEEDED
Large bowl for dressing
Large stockpot with strainer or double boiler with holes
Large bowl for ice bath
FOR DRESSING
1 cup ponzu
4 tablespoons sesame oil
1 teaspoon peeled and freshly grated ginger
Juice of 1 lemon
1 teaspoon toasted sesame seeds
FOR RAMEN:
18 ounces fresh ramen noodles or 12 ounces dried (thicker is better for this dish)
FOR TOPPINGS:
½ cup hijiki seaweed, rehydrated in 2 cups of hot water for 15 minutes and drained
½ cup sugar snap peas, cut on the bias
3 eggs, mixed and cooked into a thin omelet, rolled, and cut into threads
1 cup sliced Pickled Shiitakes
1 cup julienned cucumber
1 tablespoon thinly sliced scallions (green parts only)
1 teaspoon black sesame seeds
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Make the dressing: Whisk together all the dressing ingredients. Set aside.
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Fill your biggest pot three-quarters full with water over high heat to bring the water to a boil, ideally with a strainer (or double boiler with holes) that fits into it.
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Prepare an ice bath in a large bowl.
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Cook the noodles according to the package instructions, then quickly plunge them into the ice bath to stop them from cooking further. Drain.
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In a small bowl, toss together the hijiki and snap peas. Portion the noodles, toppings, and dressing evenly among 4 bowls. Serve immediately.
