Hiyashi Chūka with Shrimp and Japanese-Style Chicken

Then prep

• Grate the ginger until you have 1 tsp.
• In a small bowl, whisk the 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp sugar and the 1 tsp ginger until the sugar dissolves. This is the dressing. Put it in the fridge.
• Julienne the cucumber.
• Thinly slice the tomato.
• Thinly slice the 2 scallions.
• In a small bowl, beat the 2 eggs with a pinch of salt.
• Set out a skillet for the chicken, a nonstick pan for the egg, a colander in the sink, a plate, and 2 serving bowls.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 2bundles dried ramen noodles (no flavor packet)
• 8large shrimp, peeled and deveined
• 2boneless skinless chicken thighs
• 2large eggs
• 1 1/2 tbspsoy sauce, for the marinade
• 1 tbspmirin
• 1 tspsake or dry sherry
• 3 tbspsoy sauce, for the dressing
• 2 tbsprice vinegar
• 1 tbsptoasted sesame oil
• 1 tbspsugar
• 1 tspgrated fresh ginger
• 1English cucumber, julienned
• 1medium tomato, thinly sliced
• 2scallions, thinly sliced
• 1 tspvegetable oil, for the egg
• 1 tsptoasted sesame seeds (optional)

Steps

1. Lightly oil the skillet. Heat it over medium.
2. Take the chicken out of the marinade. Put it in the skillet.
3. Cook 5-6 minutes. Set a timer. Nothing to do until the timer goes.
4. When the timer goes, flip the chicken. Cook 5-6 minutes more, until it reads 165°F and is lightly caramelized. Set a timer.
5. When the timer goes, check that the chicken reads 165°F. Move it to the cutting board to cool. Turn off the heat.
6. Poach the 8 shrimp in the simmering salted water 2-3 minutes, until just opaque.
7. Drain the shrimp in the colander. Rinse under cold water. Pat dry. Put them in the fridge.
8. Heat the 1 tsp vegetable oil in the nonstick pan over low-medium.
9. Pour in a thin layer of the beaten egg. Swirl it like a crepe. Cook 1-2 minutes, until just set.
10. Slide it out onto the plate. Repeat with the rest of the egg. Turn off the heat.
11. Let the egg sheets cool. Roll them up. Slice into thin strips. Put them in the fridge.
12. Slice the cooled chicken into thin strips. Put it in the fridge.
13. Add the 2 bundles ramen to the boiling water. Boil 3-4 minutes, until just tender.
14. Drain in the colander. Rinse under cold water, tossing with your hands, until fully cold. Drain very well.
15. Divide the noodles between the 2 bowls.
16. Take the chicken, shrimp, egg strips and dressing out of the fridge.
17. Arrange the chicken, shrimp, egg strips, cucumber and tomato in separate piles on the noodles. Scatter the scallions over.
18. Pour the chilled dressing over just before serving. Add the 1 tsp sesame seeds, if using. Toss at the table.

Notes

Use a nonstick pan for the egg. It stuck and scrambled in stainless steel. If your shrimp are small and pre-cooked (36-40 count), skip poaching: thaw them under cold water and use 12-14 per bowl. Pairs with Milk Street's Yamitsuki cucumber salad.