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Dining with the chef / Archives

Aug. 5, Mon


Chilled Ramen Noodles with Steamed Chicken

Today, Rika introduces us to a chilled noodle dish that is a favorite of Japanese. Hiyashi Chuuka or Chilled Ramen Noodles is a classic summer dish in Japan. Rika is making Chilled Ramen Noodles as the main dish and 2 additional summer vegetable dishes.

Chilled Ramen Noodles with Steamed Chicken

[Ingredients] *Serves 2

260g fresh Chinese egg noodles
100g to 150g chicken breast
2 tbsp sake
2 eggs
2 pinches salt
Vegetable oil for frying
5 slices of ham
1 cucumber
5 shiso leaves

For sauce
2 tbsp soy sauce
2 tbsp vinegar
1/2 sesame oil
1/2 tsp douban-jiang (Sichuan chili bean paste)
1 tbsp grated ginger
2/3 tbsp sugar
Sesame seeds, toasted and ground, to taste
1. Mix the ingredients for the sauce. Prick the chicken breast and sprinkle with sake. Microwave (750 Watts) for 3.5minutes. Shred the chicken by hand and put them into the sauce with the liquid from the chicken.

2. Beat each egg thoroughly with a pinch of salt, and spread evenly in a heated pan. Slice the thin omelet into fine strips. Cut the other ingredients as well as the omelet.

3. Boil the noodles for a minute longer than the instruction on the package, drain in a sieve, then rub and cool in the ice water.

4. Mound the noodles on a dish and arrange the vegetables, ham, egg and chicken. Sprinkle with the sesame seeds and spoon the sauce on top.

Tofu Salad with Tomato and Avocado

[Ingredients] *Serves 2

300g to 350g kinugoshi silken tofu (or any tofu)
1/2 tomato
1/2 avocado
Lemon juice
2 pinches salt

For dressing
1 tbsp sesame oil
1 tbsp soy sauce
1/2 tsp sugar
Ground black pepper, to taste
1. Mix the ingredients for the dressing. Cut the tomato and avocado into 5mm pieces. Sprinkle the avocado pieces with lemon juice.

2. Spoon out the tofu, arrange onto a plate and sprinkle with salt.

3. Arrange the tomato and avocado on the plate as well.

4. Pour over the dressing and sprinkle with ground pepper.

Salted and Sautéed Eggplants

[Ingredients] *Serves 2

2 eggplants
2 tbsp grated ginger
1 tsp salt
1 tbsp sesame oil
1 tsp nam pla (Thai fish sauce)
1. Cut the eggplants and rub in the salt, then leave for 5 minutes.

2. Heat the frying pan over medium heat, put the sesame oil and heat the grated ginger.

3. Squeeze the excess water from the eggplants and add into the pan. Then add nam pla to taste.