Photograph of the finished Hiyashi ramen

Japan · Mì ramen nước lạnh Yamagata Hiyashi

Hiyashi ramen

3 hr Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh ramen Fresh ramen 1.5 lb
  • Photograph of Whole free-range chicken Whole free-range chicken 2.6 lb
  • Photograph of Kombu seaweed Kombu seaweed 1.7 oz
  • Photograph of Dried flounder Dried flounder 2.1 oz
  • Photograph of Soy sauce Soy sauce ¾ cup
  • Photograph of Pork belly Pork belly 1.1 lb
  • Photograph of Cucumber Cucumber 14.1 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Sour bamboo shoots (menma) Sour bamboo shoots (menma) 7.1 oz
  • Photograph of Spring onion Spring onion 3.5 oz

Method

  1. 1 Simmer chicken bones with kombu for 2 hours and 30 minutes, then strain and season with soy sauce.
  2. 2 Skim off all the fat floating on the surface of the broth; the fat will solidify into white flakes in the bowl when cooled.
  3. 3 Chill the broth for 4 hours in the refrigerator, then add a few ice cubes when serving.
  4. 4 This is ramen with a truly cold broth, unlike regular cold noodles with sauce which only have sauce at the bottom of the bowl.
  5. 5 Simmer the pork belly for 40 minutes, then let it cool completely and slice thinly.
  6. 6 Boil the noodles for 90 seconds, then rinse with ice water to make them firm. Pour in the cold broth and arrange the chashu, cucumber, egg, bamboo shoots, and green onions on top.

With an appliance

  • Pressure cooker 2 hr

    Replace step 1: simmer under low pressure for 40 minutes, then release pressure naturally; still skim off the fat and cool for 4 hours.

Start cooking