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平成26年 (2014年) 9月 16日

国際課

ACCESS  Aug-Sept 2007

A Bimonthly Newsletter for International Residents of Yamaguchi Prefecture


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Chilled Summer Noodles



Hiyashi Chuka ~ 冷やし中華 ~ Chilled Chinese Noodles


Ingredients (serves 4):

・Chuka soba noodles  4 packages

・Ham or boiled chicken 200g

・Cucumber 1

・Tomato 1

・Eggs 2

・Sugar 1 tsp

・Oil as needed

・Beni shouga (pickled ginger)

・Dressing(Water 1/3 cup、Sake 3 Tbsp、Soy sauce 2 Tbsp、Sugar 3 Tbsp、Sesame oil 1 tsp)

・Karashi (Japanese mustard)


Directions:

  1. Beat eggs with sugar, mixing well. Heat some oil in a frying pan and pour a thin layer of the egg mixture into the pan. Spread evenly into a circle with a spatula and cook for about one minute, until cooked through. Flip quickly, then remove from heat. It should look something like a crepe. Continue making thin sheets of egg until the egg mixture is used up, then cut the egg into very thin strips.
  2. Cut cucumber and ham (or boiled chicken) into thin strips and slice tomato thinly.
  3. Bring a pot of water to a boil and add the chuka soba noodles. Boil for a few minutes or as directed on the package. Drain and rinse with cold water until noodles are chilled.
  4. Place noodles onto plates and place toppings on top with a bit of beni shouga. Mix the dressing ingredients together in a bowl and pour over everything evenly, adding some karashi on the side if you like it a bit spicy.



Soumen ~ そうめん


Ingredients :

・Soumen noodles

・Tsuyu broth

・Ice

・Optional toppings:Shiso (しそ or 大葉)、Nagaimo (長芋)、Green onion、Wasabi(Others, such as tomato, okra, egg, etc.)


Directions:

  1. Prepare the soumen plain or choose a few toppings, such as the ones listed above. Chop the toppings into bite size pieces (nagaimo) or into thin strips (shiso, green onion) and set aside.
  2. Bring a pot of water to a boil and add soumen noodles. Boil for only a few minutes or as directed on the package, then remove immediately. Drain and rinse with cold water until noodles are chilled, then place noodles in a bowl with a few ice cubes.
  3. Place toppings onto noodles (or leave the noodles plain), and pour some chilled tsuyu broth into a small bowl. Add some wasabi if you like. Dip noodles and toppings into the broth before each bite.



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