A Summer Staple, Chilled to Perfection

When the weather calls for something cool yet satisfying, Hiyashi Chuka—Japan’s beloved chilled ramen—offers the perfect answer.

Brightly topped with finely sliced vegetables, proteins, and a tangy sesame-soy dressing, it’s a refreshing meal that’s as beautiful as it is nourishing.
Simple to make and endlessly customizable, this dish is summer at its most elegant.

Hiyashi Chuka (Japanese Chilled Ramen)

Light, Colorful, and Perfect for Summer

🥢 Ingredients (Serves 2)

Main Ingredients

2–3 servings of ramen noodles (fresh or dried)
10 slices of ham, cut into strips
8 imitation crab sticks, shredded
1 cucumber, julienned
3 eggs
Japanese mustard (karashi), to taste
Sesame oil, salt, pepper, vegetable oil, as needed
A small piece of ginger (optional)
A splash of sake (optional)

Sauce

80 ml dashi (or water + dashi powder)
3 tbsp rice vinegar
3 tbsp soy sauce
1 tbsp sugar
1 tbsp sesame oil

👩🍳 Directions

１,Make the omelet strips:
Beat the eggs with a pinch of salt. In a lightly oiled pan, cook into thin omelets. Stack, then slice into fine strips.

2, Prepare the toppings:
Julienne the cucumber. Slice the ham and imitation crab sticks into strips of similar length (about 4–5 cm).

3, Cook the noodles:
Boil the noodles according to package instructions. Drain, rinse thoroughly under cold water, and chill.
Lightly toss with a bit of sesame oil, salt, and pepper to keep them from sticking.

4, Make the sauce:
In a bowl, combine the dashi, rice vinegar, soy sauce, sugar, and sesame oil. Mix well until the sugar dissolves. Chill if desired.

5, Assemble:
Arrange the chilled noodles in a bowl or plate. Neatly place the toppings on top in sections. Pour the sauce over or serve it on the side.

6, Optional:
Add a dab of Japanese mustard (karashi) on the rim for a spicy accent.

✨ Pro Tip:

Use a sharp petty knife like the Taski Kaizen 6” Petty Knife to cut cucumber, ham, and egg into perfect, even strips. Clean cuts make all the difference in this visually-driven dish.