Chilled Chinese noodles

 

Ingredients

Chinese noodles: 2

Chicken breast: 2

Cucumber: 1/2 (thinly sliced)

Myoga: 1 (finely chopped)

Shiso leaves: 3 (thinly sliced)

Crab sticks: 40g (loosen by hand)

Wakame: 30g (use fresh wakame, roughly chopped)

Salad oil: 1 tsp

White sesame seeds: a little

Salt: a little

[Thin egg]

- Egg: 1

- Salt: 2 pinches

- Potato starch dissolved in water: 1 tbsp

[Seasoning for chicken breast]

- Ume flesh: 2 tsp

- Salad oil: 1/2 tsp

- Sugar: a little

- Soy sauce: a little

Cut the ingredients and chill them to make them more delicious.

Preparing the eggs and chicken breast

Thin omelets, which tend to break, can be made easily by using water-dissolved potato starch. Add the egg mixture and quickly cook over medium heat, then sway the frying pan while preheating one side. Roll it up and cut it to finish.

The key to the flavor is the "soup."

The ingredients for the soup are as follows:

- Dashi: 200cc (granulated dashi is fine)

- Light soy sauce: 3 tablespoons

- Vinegar: 4 tablespoons

- Sugar: 2 tablespoons

- Squeezed sudachi juice: 1 teaspoon (lemon juice is fine too)

- Squeezed ginger juice: 1 teaspoon

If you grate the ginger and then squeeze it with a paper towel, the juice will not be too gritty. Mix the ingredients together until the sugar dissolves, and you're done.

The noodles should be washed in running water, then ice water.

After boiling the noodles, first cool them under running water to remove the slime, then cool them in ice water. This is the golden rule for cold noodles, which allows them to be cooled efficiently with a small amount of ice.

Put the noodles in a bowl, pour the soup over them, and then top with ingredients such as cucumber, crab sticks, shredded egg, and chicken breast, and your Kasahara-style "hiyashi chuka" is complete.