Friday, July 31, 2009

Donabe Dashi Recipe...Hiyashi Chuka

"Hiyashi Chuka" is a Chinese-style cold noodle dish, which is very popular in Japan in the summertime. My husband, Jason, loves my Hiyashi Chuka so much. I normally makes 2 large servings for him and he finishes both so quickly like a Japanese salaryman.

Hiyashi Chuka

3 servings Chinese egg noodles, cooked according to the instructions and rinsed with cold water.
1/4 cup dashi stock
1/4 cup brown rice vinegar
2 tablespoons mirin
2 tablespoons sake
1 teaspoon sesame oil
grated ginger
Your choice of toppings (I used shirasu-baby fish, okra, shiso, hairloom tomatoes, boiled eggs, daikon sprouts, etc.)
Pickled ginger and karashi mustard

1. Combine the dashi stock, vinegar, mirin, sake, sesame oil and bring to a boil. Chill the mixture in the refrigerator. Add the grated ginger.

2. Divide the noodles into three bowls. Decorate with the toppings and pour the chileld sauce. Serve with the pickled ginger (beni-shoga) and karashi mustard if you like.