Ramen salad with two eggs
When people think of ramen, they think of a steaming bowl of soup. But in the warmer months of the year, noodle shops all over Japan feature this delicious, cold, brothless version known as hiyashi chukka, or ramen salad—which, like the soup, usually comes topped with an egg.
"You’ll find the runny 'hard-boiled' egg at all ramen shops in Japan," explains Ivan Orkin, an American who moved to Japan in the ’90s and somehow managed to open one of the country’s most revered ramen restaurants. Today he runs ramen mecca Ivan Ramen Slurp Shop in New York City.
This ramen actually features two cooked eggs: one semi-hard-boiled, and the other omelet-style, very thin, then sliced up along with the rest of the ingredients. Egg is the perfect creamy counterpart to the tangy, soy-based dressing, says Orkin: "When the yolk breaks over the noodles, it adds a whole other sauce."
But what really makes any ramen unique—whether it’s a soup or a summer salad—is the noodles. Unlike buckwheat or soba noodles, those found in ramen are springier. And, of course, like everything else in Japan, the presentation must be orderly.
For the vinaigrette:
5 oz tamari or soy sauce
2 oz rice wine vinegar
2 tsp sesame oil
2 tsp canola oil
2 Tbsp malt vinegar
1/4 cup dashi (instant Hondashi is widely available)
1 Tbsp, plus 1 tsp honey
1/4 tsp Kosher salt
1 clove garlic, pressed
For the ramen:
20 oz of high-quality fresh ramen noodles
1 small sweet onion, sliced very thinly
4 slices of bacon, cooked crisp and crumbled
8 oz smoked ham, cut into thin ribbons
4 small tomatoes, cut into thin wedges
2 cups romaine lettuce, shredded
4 large eggs, cooked into a thin omelet, sliced into ribbons
Karashi (hot Japanese mustard)
How to make it
Cook and cool the noodles. Drain well; divide into 4 bowls.
Toss together onions and bacon; set aside. Arrange ham, cucumber, tomatoes, lettuce, and omelet in neat piles over each bowl. Top with onion and bacon mix.
Add egg, and spread karashi on the dish’s rim. Pour vinaigrette over everything.
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October 26, 2017 at 12:39PM
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