{"product_id":"hiyashi-chuka-soba","title":"Hiyashi-Chuka Soba","description":"\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eIn this recipe, I will show you how to make the noodles for \u003cem\u003ehiyashi-chuka soba\u003c\/em\u003e from scratch! \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYou need bread flour, water, sea salt, and baking soda. I developed this recipe when I taught Japanese cuisine at the International Culinary Center (French Culinary Institute) in New York City. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eThis proves \u003cem\u003eeveryone\u003c\/em\u003e can make the noodles \u003cem\u003eat home. \u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHowever, dried or fresh ramen noodles are readily available in stores, so you can simply use them instead of spending time and effort making them. Freshly made noodles, though, are truly delicious compared to their counterparts. To roll out the dough into a thin sheet, I recommend the pasta machine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn this recipe, I use chicken instead of traditional chashu pork, along with nira (garlic chives), okra, egg, and pickled red plum as toppings. Feel free to customize the toppings to your liking. When choosing your five toppings, think about incorporating five different colors, textures, and flavors to create a visually appealing and well-balanced bowl.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eMakes 3 servings\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eMeasurements are given in metric (international standard) units to ensure accuracy and consistency for the noodle ingredients.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eRamen Noodle Ingredients\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e2 tablespoons baking soda\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e140 grams water\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e3 grams sea salt\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e300 grams all-purpose flour\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003ePotato or corn starch\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRamen Noodle Preparation\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003ePreheat the oven to 300 degree F. Thinly spread the baking soda on a foil-lined sheet pan and bake it for 1 hour. You need 4g of this. Store the rest of the baking soda in a tightly sealed jar for later use to prevent it from absorbing moisture from the air. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePour the water into a bowl, add the 4 g of the baked, baked baking soda and salt, and stir until dissolved. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSift the flour into a separate bowl and add the liquid mixture. Rub the flour with the liquid using the tips of your fingers until all the flour particles have been absorbed. Form the mixture into a round ball and knead until smooth and springy. Wrap the dough tightly with plastic wrap and let it rest for 1 hour at room temperature. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRemove the dough from the plastic wrap and knead the dough until springy, wrap it tightly with plastic wrap, and let it rest another 1 hour. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRemove the dough from the plastic wrap and cut the dough into 6 pieces. Using a pasta machine, roll each piece of dough into a thin sheet – 112-16 inches long. Process the dough through the machine, moving from #1 to #3. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSprinkle some potato starch over a dry cutting board. After placing the dough sheet on the cutting board, dust its surface with a generous amount of potato starch. Fold the dough into thirds and cut it into 2- to 3-mm-thick noodles. Toss the cut noodles with additional potato starch. Transfer them to the container and cover with a lid – rest at least one hour before cooking.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHiyachi-Chuka Sauce Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e1 cup chicken stock – homemade or low-sodium variety\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e6 ml shoyu\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e60 ml rice vinegar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e45 ml maple syrup\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e15 ml sesame oil\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eHiyachi-Chuka Sauce Preparation\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eAdd the chicken stock, shoyu, rice vinegar, and maple syrup, and bring it to a simmer.  Cook it over medium heat for 3 minutes. Turn off the heat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd the sesame oil and cool. Chill the sauce in the refrigerator.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTopping Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e9-10 ounces chicken breast or thigh \u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eSalt\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e4 eggs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e1 teaspoon potato or corn starch\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eCooking oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e4 ounces cucumber\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eOne medium, ripe tomato\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eSnow peas\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eJapanese karashi mustard paste\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Instructions\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eAdd 2 quarts of water and 1 teaspoon of salt to the medium pot and bring it to a boil. Turn the heat to low-medium. Add the chicken breast and bring the water to a simmer. Turn off the heat, cover the pot with a lid, and leave it for 20 minutes. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRemove the lid and check the internal temperature of the chicken. It should register 160 degrees F. Leave the chicken on a plate to cool it down. The internal temperature should rise to 165 degrees F. Pat the chicken dry, then with your hands, shred the meat into thin strips. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBreak the eggs in a small bowl and add two pinches of salt. Stir the eggs without making too many bubbles. Combine the potato starch with 1 teaspoon water. Strain the egg through a fine sieve. Add about 1 ½ tablespoons of oil to the pan and swirl to coat the bottom evenly. Pour out and reserve the excess oil. Reduce the heat to medium-low. Add enough beaten egg to coat the bottom of the pan thinly and evenly. Cook the egg until the bottom is cooked but still somewhat moist on top. Remove the skillet from the heat; loosen the edge of the egg sheet, pick up both ends, and flip the egg sheet over. Cook the other side for 10 seconds, and remove it from the skillet. Finish cooking all of the egg liquid. When the thin omelets are cooled, pile them up and cut them into thin strips.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCut both ends of the cucumber. Cut the cucumber in half lengthwise. Remove the seeds with a spoon. Cut the cucumber into julienne strips.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHave a cold water with some ice cubes in a small bowl. Bring water in a small pot to a boil. Cook the snow peas until the green becomes bright green. Drain and add the cooked peas to the cold water. When it is cold, drain and tap dry with a paper towel. Cut the snow peas into julienne.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBring plenty of water in a large pot to a boil. Have a large bowl of cold tap water with plenty of ice cubes. Cook the noodles for 1 minute. Drain and add to the bowl of water and ice, and quickly cool the noodles. Drain the noodles well and transfer them to a bowl. Add a small amount of the sesame oil and toss to prevent them from sticking. Divide the noodles into 3 pasta bowls. Divide the toppings and decorate each bowl with them. Divide and pour the chilled sauce over each bowl. Add a small dab of the Japanese karashi mustard on each dish.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Hiroko Shimbo","offers":[{"title":"Default Title","offer_id":53513892593958,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0875\/2329\/5526\/files\/1-my-NY-Hiyashi-chuka-soba-hiroko-shimbo-japanese-chef-recipes-hiyashi-chuka-soba.jpg?v=1784782958","url":"https:\/\/hirokoskitchen.com\/products\/hiyashi-chuka-soba","provider":"Hiroko Shimbo","version":"1.0","type":"link"}