Hiyashi Chuka (冷やし中華) — Chilled Ramen Salad with Soy-Vinegar Dressing

• 440 gfresh ramen noodles (non-fried fresh chuka-style noodles)
• 2eggs
• 2 tspwater (for thinning the egg)
• 1 gfine sea salt (for the egg crepe)
• 2 tspneutral oil (for cooking the egg crepes)
• 2Japanese cucumbers (julienned)
• 2medium tomatoes (cut into thin wedges)
• 160 gcooked ham (cut into thin strips)
• 120 gcarrot (peeled and julienned)
• 40 gbeni shoga pickled ginger
• 2 tsptoasted sesame seeds
• 2 sheetnori (cut into fine shreds)
• 2 tspJapanese karashi mustard (served on the side)
• 90 mlJapanese soy sauce
• 75 mlrice vinegar
• 60 mlcold water
• 36 ggranulated sugar
• 30 mltoasted sesame oil
• 0.5 inchfresh ginger (finely grated)
• 1 clovegarlic (finely grated)

Instructions

1. 1

   Make the dressing first so the sugar fully dissolves and the flavors settle. Whisk the soy sauce, rice vinegar, cold water, sugar, toasted sesame oil, neutral oil, grated ginger, and grated garlic in a bowl until glossy, then refrigerate it for at least 20 minutes.

2. 2

   Prepare the egg crepes by beating the eggs with the water and fine sea salt until the mixture is completely uniform. Heat a small nonstick skillet over medium-low heat, brush it with a measured portion of the oil, and cook the egg in 2 thin sheets until just set without browning.

3. 3

   Transfer the egg crepes to a cutting board and let them cool for 5 minutes before slicing. Roll each crepe loosely, cut it into thin ribbons, and separate the strands with your fingers so they sit lightly on the noodles.

4. 4

   Cut the cucumber, ham, and carrot into neat matchsticks of similar thickness, and cut the tomatoes into slim wedges. Keep each topping in a separate small pile because hiyashi chuka is traditionally arranged in colorful sections over the noodles.

5. 5

   Bring a large pot of water to a rolling boil and cook the fresh ramen noodles according to the package timing, usually 2 to 3 minutes. Stir constantly during the first minute so the strands do not clump, and taste a strand before draining because chilled noodles should be cooked through but still springy.

6. 6

   Drain the noodles immediately and rinse them under cold running water while rubbing them gently with your hands to remove surface starch. Add ice to a bowl of cold water, chill the noodles for 2 minutes, then drain very thoroughly so the dressing does not become diluted.

7. 7

   Divide the cold noodles among 4 shallow bowls and arrange the egg, cucumber, tomato, ham, carrot, and beni shoga in tidy bands over the top. Spoon the chilled dressing evenly over each bowl, then finish with sesame seeds, shredded nori, and a small dab of karashi mustard on the side.