Tuesday, July 5, 2016

Hiyashi Chukka Soba

This is a classic summer dish in Japan.  It's come to be a summer gathering must-have, and I've made it for several potlucks as a side salad, though it is meant to be a meal.  It is always a hit as it is super tasty, and because it is a cold-noodle salad, it is refreshing to boot.  I recall having this at a beach resort as a meal in my youth, and it always reminds me those lazy summer days spent at the beach.

This recipe increases the servings quite a bit, and is enough to feed a large group as a side salad, so make it for your next summer gathering! It has a tangy-sweet flavor that pairs well with a variety of meats.

First, you'll have to get some Japanese fish bullion. It is used in Miso Soup too and can be stored in a dry, dark space like a pantry.  Find it at your local Asian market. Mix your sauce before prepping your other ingredients.  If you don't like it too spicy, cut the dry yellow mustard portion in half, but don't eliminate it completely as it adds a flavor profile that is important to the dish.  This recipe makes more than enough sauce for this dish.  If you prefer a less saucy dish, cut the recipe in half, or use the original recipe and save some in a dressing dish for people to add if they'd like.

You can use a bean noodle (cellophane noodle), which has a chewier texture to it. This is traditionally what I use so I tend to pick it up whenever I'm at the Asian market just to have on hand.  I use eight bunches!  Cook according to package instructions. Drain the noodles immediately, then run under cold water until they are cooled completely.  Drizzle with some sesame oil to prevent sticking.  I get my hands in it and toss it to ensure an even coating. As Rachel Ray says, your hands are two of your most important cooking tools!

In a pinch, you can use a rice noodle instead.  Because I can pick this up at my local grocery store instead of an Asian market, it tends to be more convenient.  My husband prefers this noodle to the bean noodle as it has a more traditional noodle texture, but I think it tends to be more filling and this dish is meant to be a lighter fair.  Try it both ways and decide for yourself! I think both are delicious in this recipe.  Again, cook according to package instructions, drain, give it a cold water rinse, and drizzle with sesame oil. Nobody wants clumpy noodles.  Nobody.  Ever. 

I hope you will try my recipe. It is quite delicious! The meat can be leftover or cold rotisserie chicken or crab meat as well.  Or make it a meatless salad!  Here is my Sis-In-Law's take on my recipe. You can see, she added sliced pickled ginger to hers, though if you do, use it sparingly as it has an intensity that shouldn't take away from the other flavors in your dish. 


xo ~
Rolly <3

Mix dry ingredients in a dish, then add wet ingredients. Whisk until combined.
  • 1/4 tsp Hondashi Fish Bullion
  • 4 T Granulated Sugar
  • 2 T Dry Yellow Mustard
  • 6 T Soy Sauce
  • 6 T Seasoned Rice Vinegar (Sushi Vinegar)
  • 2 tsp Sesame Oil


  • 6-8 bunches of bean thread vermilion noodles (it's healthier than rice noodles) or 2 packages of rice noodles cooked according to package instructions
  • Drain in colander (these are small noodles so use a tighter colander) and rinse under cold water until cooled completely
  • Drizzle with sesame oil and toss to coat 
  • Take handfuls and cut on cutting board 2-3 times then transfer to serving dish
  • Drizzle with sauce reserving some for toppings. I tend to toss this with my hands too, to ensure a good even coating.  These noodles will absorb the sauce, so if you are being sparing, definitely serve a side dish of the sauce.  These noodles are bland without it!

Arrange toppings according to the picture in groups of topping. 

  • 4 Eggs. I scramble mine one at a time with a couple pinches of salt, maybe 1/4 tsp with 3/4 - 1 tsp sugar per egg.  Sugar breaks down the egg, so add salt first, then sugar, stir to combine and quickly fry up in a hot pan in omelet square shape.  It should taste like the Tamago Sushi. Slighlty salty-sweet. Cool completely then julienne into 2 inch strips.
  • 1 English Cucumber (has less and smaller seeds), washed and cut into about 2 inch sections then julienned. You can substitute bean sprouts here too, washed and very well drained. I always add sauce to my vegetable in this dish. Every other topping is seasoned enough on its own.
  • I use sandwich ham, cut into 2 inch sections and julienned. Cold crab meat (imitation or real)  or rotisserie chicken is also delicious!
  • Sparingly, pickled ginger can be used as well, or served on the side.