Hiyashi chuka: another way of cooking râmen

From today on until December, we welcome Japanese cuisine fans and chefs-to-be with a series of recipes from the Washoku area at Japan Expo 16th Impact last July.

Today let's try chef Ryuji KOGA’s hiyashi chuka, a cold râmen dish covered with varied toppings, often cooked in the summer. To find out more recipes, visit our website every week: we’ll publish one or two more recipes every week until Christmas!

A - 180g gluten free noodles

B – To prepare the sauce

• 30ml soy sauce
• 40ml vinegar
• 25g sugar
• 25ml lemon or lime juice
• 5ml sesame oil

C – For topping (1)

• 10g cucumber
• 1 egg  
• 4 pieces of shrimp

D - Pour la garniture (2)

• 500g pork back ribs
• 200g scallion
• 20g ginger
• 30g garlic
• 200ml sake
• 400ml soy sauce
• 100g sugar
• 1 slip of kelp
• 600ml water

• D - Let’s start with topping (2). Simmer the pork back rib in water for 20min (water amount not specified). Rinse it with cold water and add the rest of the topping 2 ingredients in the pot and simmer for 4 hours (if the liquid evaporates, add water).
• C – For topping (1), cut the cucumbers in thin strips. Make an omelet with the egg and cut it into thin slices. Boil the shrimp and take the shell off.
• B - Mix all the ingredients mentionned above for the hiyashi chuka sauce.
• A - Boil the noodles. 

Serve the noodles on a dish and place the toppings on top, and then pour the sauce on top. 

Make sure to simmer the pork back rib until it’s soft.

Enjoy! And tell us what it was like in the comments when you try it.

See you next week with new recipes and find more in our news feed!

After graduating from culinary school, Ryuji KOGA worked at Joel Robuchon’s restaurant in Tokyo for 3 years and then moved to France. He worked at a few gourmet restaurants in the provinces and also in French restaurants in Paris, including 3 star restaurants. He's working at Le Cinq in Paris.