Hiyashi Chuka with Sake Steamed Chicken
By Chef Moe Kuroki of Oisa Ramen Pop-Ups
Cook Time: 10 min
Prep Time: 15 min
Servings: 2
Ingredients
1 pack of Sun Noodle Miso Ramen Kit
Sake Steamed Chicken Ingredients
- 1/2lb Chicken Breast
- ¼ tbsp Salt
- 1 tsp black pepper
- 3 tbsp sake, for steaming
Egg Omelet Ingredients
- 1 Egg
- 1 tbsp Water
- 1/2 tsp Starch
- 1/2 tsp Sugar
- Salt, a pinch
Garnish
- 1/3 English Cucumber, julienned
- 1/4 cup Cherry Tomato, cut into halves
Dressing Ingredients for (Yields 1 Serving)
- 1 pkg of Sun Noodle Miso Soup Base
- 1 tbsp Rice Wine Vinegar
- 2 tbsp Water
- 2 tsp Sesame Oil
- 1/2 tbsp Sesame Seeds
- Chicken Drippings
Cooking Directions:
Sake Steamed Chicken Directions
-
Place the chicken breast in a microwave safe bowl and poke it with a fork.
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Season with salt and pepper then pour the sake over the chicken breast.
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Cover the bowl with plastic wrap and microwave for 6 minutes, then set aside to cool.
- Once it has cooled down, shred the chicken into strips and save the leftover drippings for the dressing.
Egg Omelet Directions
- In a bowl, beat an egg and add water, starch, sugar, and salt; mix well.
-
Heat a frying pan over medium heat. When the pan is hot, evenly coat the pan with oil.
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Pour in egg mixture and evenly distribute in the pan. Cook the egg until the bottom is set then flip over to cook the other side for another 1-2 minutes.
- Transfer the egg sheet to a paper towel to cool. Once the eggs are cool enough to touch, cut into strips.
Dressing Directions
- Mix all the ingredients together and set aside
Ramen Noodle Directions
-
Cook noodles according to packaging.
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Once cooked, drain the noodles and rinse in ice cold water.
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Drain the noodles from the ice water bath and place in a serving bowl.
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Assemble and Slurp!
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Garnish the ramen noodles with shredded steamed chicken, cucumbers, cherry tomatoes, egg strips and pour dressing over.
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Mix everything together and slurp!