[Adding THAT Soda to Store-Bought Sauce is Amazing] Pro-Level Ultimate Hiyashi Chuka | Chef Miyuki Igarashi of Chinese Restaurant Miko

Overview

In this video, Chef Miyuki Igarashi, owner-chef of the Chinese restaurant 'Miko', introduces her pro-level ultimate Hiyashi Chuka (cold ramen) by adding ginger ale to store-bought Hiyashi Chuka sauce. Adding ginger ale gives the sauce depth and a refreshing flavor, elevating it to an authentic taste. She also shares professional tips on cutting vegetables and making shredded egg crepes (Kinshi Tamago) for a beautiful presentation. With detailed pointers on boiling and cooling the noodles, you can easily recreate authentic Hiyashi Chuka at home.

Key Tips

• Seasoning
  • Adding ginger ale to store-bought Hiyashi Chuka sauce introduces a ginger aroma and a refreshing carbonated kick, creating a deeper flavor profile.
• Prep
  • For the shredded egg crepes, spreading the egg mixture thinly and slicing it into uniform, thin strips ensures a beautiful presentation.
• Prep
  • Julienning toppings like cucumber and ham into thin strips helps them cling to the noodles better.
• Heat control
  • When cooking the egg crepes, thoroughly heat the pan before adding oil, and cook over low to medium heat to prevent browning.
• Boiling noodles
  • Boil the noodles according to the package instructions, then rinse and rub them thoroughly under running water to remove starchiness.
• Boiling noodles
  • Chilling the noodles in ice water firms them up, giving them a pleasantly chewy texture.
• Plating
  • Drain the noodles thoroughly before plating, and arrange the colorful toppings in a radial pattern for an appealing look.
• Seasoning
  • Diluting the sauce with ginger ale adds carbonation for a refreshing finish. Simply add ginger ale to taste to the store-bought sauce.

* Tap ingredient names to find on Amazon

• 1-2portions Chinese noodles (for Hiyashi Chuka)
• 1packet Store-bought Hiyashi Chuka sauce
• Gingerale, to taste (for diluting the sauce)
• 2Eggs
• 1/2Cucumber
• 2-3slices Ham
• Tomato,to taste
• Apinch of salt (for the eggs)
• Vegetableoil, to taste (for frying the eggs)
• Toppingsof your choice (corn, red pickled ginger, etc.), to taste

Instructions

1. 1

   [Make the shredded egg crepes] Crack the eggs into a bowl, add a pinch of salt, and whisk well.

2. 2

   Thoroughly heat a frying pan, grease it lightly with oil, and pour in the egg mixture, spreading it thinly over low to medium heat. Once the surface is dry, remove it without flipping and let it cool slightly.

3. 3

   Once cooled, gently roll up the egg crepe and slice it into thin strips.

4. 4

   [Prep the vegetables and toppings] Julienne the cucumber. Slice the ham into thin strips. Cut the tomato into bite-sized pieces.

5. 5

   [Make the sauce] Pour the store-bought Hiyashi Chuka sauce into a bowl or container, add ginger ale to taste, and mix well. Adding ginger ale enhances the flavor and adds depth.

6. 6

   [Boil the noodles] Bring a generous amount of water to a boil and cook the Chinese noodles according to the package instructions.

7. 7

   Once cooked, thoroughly rinse and rub the noodles under cold running water to completely remove any starchiness.

8. 8

   Transfer the noodles to ice water to chill and firm them up. Drain the water very well.

9. 9

   [Assemble] Plate the noodles and arrange the shredded egg, cucumber, ham, tomato, and your choice of toppings beautifully in a radial pattern.

10. 10

    Pour the sauce over the noodles to finish. Mix well before eating.

About Kurashiru [クラシル]

Kurashiru [クラシル]

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