Hiyashi Chuka, Chilled Ramen

Step 1

Gather ingredients

Step 2

Grind sesame seeds using Suribachi and Surikogi (Japanese mortar and pestle).

Step 3

In a medium jar, combine ground sesame seeds, sugar, soy sauce, rice vinegar, water, and sesame oil. Cover with a lid and shake it vigorously. Keep it in the refrigerator until ready to use.

Step 4

Mix eggs, sugar, and salt in a bowl.

Step 5

Heat a small frying pan and drizzle one teaspoon of cooking oil. Pour a quarter of the egg mixture to the pan and spread it around to cover the pan. When the egg is about to set, flip the sheet using a spatula or chopsticks.

Step 6

As soon as the egg is cooked, transfer it to a cutting board. Make three more sheets.

Step 7

To Chiffonade Tamago: Stack the sheets of Tamago on top of each other and roll them into a cigar.

Step 8

Using a sharp knife, slice the egg into ribbons.

Step 9

Prep ingredients.

Step 10

Cook the rame noodles according to the package instructions (or make your own). Rinse the noodle under cold water to remove excess starch and to make it chilled.  Drain the noodles well.

Step 11

Portion the noodles on each plate. Arrange the prepared ingredients from top to bottom, mimicking the flower. Make sure to alter the color to make it visually appealing. Drizzle the dressing and top and garnish with chopped green onions and sprinkle of sesame seeds.  Serve immediately.