Welcome to DU!
The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards.
Join the community:
Create a free account
Support DU (and get rid of ads!):
Become a Star Member
Latest Breaking News
General Discussion
The DU Lounge
All Forums
Issue Forums
Culture Forums
Alliance Forums
Region Forums
Support Forums
Help & Search
The DU Lounge
Related: Culture Forums, Support ForumsCool Down With Hiyashi-Chuka, aka Chilled Ramen Noodles
Ramen Shacks Keizo Shimamoto shares his recipe for the cold noodle dish.https://www.thrillist.com/eat/nation/hiyashi-chuka-recipe-chilled-ramen-noodles
Keizo Shimamoto marks the seasons with noodles. For the ramen chef behind New Yorks now-mythical Ramen Shack and the ramen burger, a sure sign that summer has arrived is not just the heat or humidity, but the sudden presence of hiyashi chuka. This Japanese-Chinese cold noodle dish is served with a variety of toppings, from shredded egg crepe to tomato wedges, and doused in a vinegary, sweet shoyu dressing sauce. In the summertime, my mom always made it, he says. That is kind of the thing. When summer rolls around, a lot of old-school ramen shops in Japan start serving hiyashi chuka. A second-generation Japanese-American, Shimamoto grew up eating Tokyo-style shoyu ramen on countless family trips to Japan. After losing his job during the 2008 recession, he started a ramen blog, Go Ramen!, where he documented his lunch excursions to ramen shops across southern California.
In 2009, he left on a month-long ramen pilgrimage to Japan, eating 55 bowls in 21 cities over 28 days, from the northernmost Hokkaido prefecture to the southernmost Kyushu prefecture. His trip, he says, was akin to a religious experience. So much so that the following fall, Shimamoto quit his job and moved to Tokyo to study ramen. I felt like I had a calling, he remembers. After losing everything in the subprime mortgage crisis, I just decided to go for it. It was really on a whimI had no culinary training, but I felt like I had to take the jump. I ended up spending four years in Tokyo studying at different ramen shops. In 2013, Shimamoto made his way to New York City, where he garnered viral fame after serving his now-famous ramen burger at Brooklyns Smorgasburg food market. Things only escalated from there: he leveraged his newfound ramen burger fame to open Ramen Shack in New York in 2015, which developed a cult following among ramen heads across the country for its diverse and ever-changing menu.
Shimamoto had to close the restaurant in 2019 after a rent increase, but he has fond memories of the shop, which he says was a distillation of his obsession with ramen and Japanese-style Chinese cooking, also known as chuka ryouri. At one point, I had 35 different ramen bowls on the menu, he laughs. I tend to go crazy. I just cant stick to one style. Im a ramen geek first. This month, Shimamoto is opening a new Ramen Shack location in San Juan Capistrano, California, which he says will have the same ethos as his former location in New York. He wants his customers to experience the chuka ryouri that he grew up with. My heart is with that chuka-style, Japanese-Chinese food, he says. Ill keep the menu simple at first, but it might get crazy. Ive never had a ramen shop this large, so its going to be really great to do a full-blown ramen shop. One guaranteed dish on the menu? Hiyashi chuka. Shimamoto walked me through his recipe for a basic shoyu-style hiyashi chuka, which he makes from scratch, from the noodles to the sauce. According to Shimamoto, hiyashi chukawhich literally translates to chilled Chineseis another staple of old-school chuka restaurants in Japan. Because its a summer dish, it has to have that element of sweet and sour to refresh your body, he says. The recipe is kind of arbitrary, so if its too sweet or sour to you, you can adjust it to taste.
How to make hiyashi chuka
Hiyashi chuka, as its name suggests, is a dish best served coldthat not only includes the noodles, sauce, and toppings, but the plate or bowl youre serving it in as well. A lot of restaurants chill their bowls in the fridge, so youll want to take time to chill everything in the fridge before eating, he says. Shimamoto also recommends overcooking the noodles a little bit and shocking them in ice-cold water for a few seconds to make them nice and chewy. For the most part, hiyashi chuka is a straightforward, low-effort dish: put your ice-water shocked noodles in a chilled bowl, top it with sliced vegetables and shredded egg, and douse everything with prepped, chilled sauce. Kind of like a salad, says Shimamoto. If you cant find shoyu tarethe concentrated soup base for shoyu ramenI used a wonton soup mix as a substitute and it worked out fine. If you want to try a sesame-style sauce on your hiyashi chuka, Shimamoto recommended mixing in store-bought goma dare with Shimamotos base sauce to taste. And, of course, at the end, you can top it with green onions and toasted white sesame seeds as a last touch.
Ramen Shacks Hiyashi Chuka Recipe..................
snip
InfoView thread info, including edit history
TrashPut this thread in your Trash Can (My DU » Trash Can)
BookmarkAdd this thread to your Bookmarks (My DU » Bookmarks)
1 replies, 350 views
ShareGet links to this post and/or share on social media
AlertAlert this post for a rule violation
PowersThere are no powers you can use on this post
EditCannot edit other people's posts
ReplyReply to this post
EditCannot edit other people's posts
Rec (0)
ReplyReply to this post
1 replies
= new reply since forum marked as read
Highlight:
NoneDon't highlight anything
5 newestHighlight 5 most recent replies
Cool Down With Hiyashi-Chuka, aka Chilled Ramen Noodles (Original Post)
Celerity
Aug 2021
OP
Lovie777
(12,356 posts)1. I don't know . ..
Love the stuff - hot.