00:07Hey everyone, it's Yuto from SnatchyRecipes.com and today I'm going to show you a refreshing
00:12summer dish called Hiya Stuka. This cold ramen recipe is made with seasonal vegetables,
00:18shredded egg and ham, then topped with homemade sauce.
00:23First, let's go over the ingredients. For two portions you'll need 1 egg, a pint of salt,
00:30a drizzle of oil, half cucumber, half tomato, quarter of a carrot, 20 grams of ham,
00:39200 grams of fresh ramen style noodles, water for boiling, 2-3 ice cubes, and pickled ginger,
00:47mayonnaise or white sesame seeds to garnish if you like.
00:52Then for the sauce, one and half tablespoon of cold water, and one and half tablespoon of soy sauce,
01:00one and half tablespoon of rice vinegar, half tablespoon of sugar, one teaspoon of sesame oil,
01:07and a pinch of black pepper.
01:11So let's start by making the shredded egg. Crack medium egg into a bowl with a pinch of salt and
01:18whisk it up. In Japanese, shredded egg is called Kinshi Tamago. It's a thin egg crepe that is cut into
01:26strips
01:26and then used to garnish dishes. Now to get it extra smooth, we're gonna pass it through the sieve.
01:35Kinshi Tamago adds great texture and color to the dish.
01:39Kinshi Tamago add a drizzle of oil and then wipe it around the pan.
02:09With a paper towel to spread it evenly and remove the excess.
02:17Once it feels hot enough, pour the egg in and swirl it around the pan to get a thin,
02:24even layer across the bottom.
02:27I'd recommend this size of pan. I think this is about 22cm in diameter. That's about 8.5 inches.
02:37The whole surface is covered with the egg and the layer is nice and thin. If I was making extra
02:44portions, I'd make it in batches because Kinshi Tamago needs to be quite thin. You don't need to
02:50do anything, just wait for it to be about 80% cooked, so it's still slightly soft on the top.
02:58Once it reaches this point, you can use a spatula to peel it out of the pan and transfer it
03:04to a chopping board.
03:11Now we're gonna roll it.
03:21This makes it easy to cut. Slice it into about 2mm strips like this.
03:39Okay, that's all done. Let's set aside and prepare the rest of our vegetables.
03:46So first, I have cucumber, make sure it's washed and cut off the end.
03:52Now I'm just gonna slice this into diagonal pieces like this.
03:56By doing this, we can then cut each piece into 2mm strips and they're all gonna be uniform.
04:04Also, every piece will have a bit of skin, which improves the texture too.
04:20Next, I'm gonna cut a quarter of a carrot. So peel it first.
04:32And then carefully cut it into thin slices. We'll cut each slice into thinner strips,
04:40the same as the cucumber.
04:48Thinner is definitely better, especially with carrot because it's very crunchy and hard.
04:59Next, we have the tomato.
05:06Cut out the stem part at the top.
05:10And then cut it into slices like this.
05:14We're not gonna make it any smaller than this, otherwise it's just gonna fall apart.
05:29And finally, I have some ham, again cut in into thin strips.
05:34Ham is one of the most common ingredients in Hiyashuka, but you don't have to use it.
05:40You could use pork char choux, chicken, crab sticks, shrimp, anything you like really.
05:47Ham and crab sticks are common because you don't have to cook them,
05:51which is ideal for when it's hot in summer.
05:55Okay, all my ingredients are prepared, so now I'm gonna boil my noodles.
06:00Bring a pot of water to the boil and drop your noodles in. Just follow the instructions on the
06:07packaging for this.
06:09Hiyashuka is usually made with ramen noodles,
06:12but I think it would also taste great with udon sobo noodles or even just regular spaghetti.
06:19And if you want to know how to make spaghetti into ramen style noodles using my hack,
06:24check out the video on my channel. I have put the link up for you.
06:29While the noodles are cooking, we can make the sauce. It's very quick and simple.
06:35Add one and a half tablespoon of water, soy sauce and rice vinegar.
06:41Hiyashuka can also be made with thicker sesame flavoured sauce, but I like this vinegar based
06:47one because it's very light and refreshing and this one is definitely the classic sauce.
06:54Then a pinch of pepper, a drizzle of sesame oil and half tablespoon of sugar.
07:03Just mix it up until the sugar is dissolved.
07:12Okay, that's done and my noodles are ready. I'm just gonna pour the noodles into a colander
07:18to drain the hot water and then run them under cold water to cool them down.
07:24I also recommend adding a cup of ice cubes to the noodles to make them extra cold.
07:30Anyway, let's dish up. First the noodles.
07:36Then carefully lay the other ingredients around the top like this.
07:41It's such a vibrant and beautiful dish.
07:53Finally, pour the sauce over the top and I'm just adding some pickled ginger to garnish but
08:00I also recommend white sesame seeds or mayonnaise.
08:04And that's it, delicious Hiyashuka with homemade sauce, colourful, refreshing and perfect for summer.
08:10Thanks so much for watching. If you enjoyed this recipe, don't forget to hit the like button.
08:15And if you're interested in Japanese cooking, make sure to subscribe to my channel.
08:21I'm releasing new recipes all the time. Thanks again. Hope to see you next time.
08:25Bye-bye.
08:28Bye-bye.
08:47Transcription by CastingWords
