How to Make RAMEN at Home in Summer! | Hiyashi Chuka Recipe [NEW KITCHEN TOUR] скачать в хорошем качестве

How to Make RAMEN at Home in Summer! | Hiyashi Chuka Recipe [NEW KITCHEN TOUR]

Use code "CHAMP" to get $5 off your first #Sakuraco https://team.sakura.co/champs-SC2308 or #TokyoTreat https://team.tokyotreat.com/champs-TT... boxes now! Experience Japan from the comfort of your own home! You can find the Damascus Steel knife I am using here! https://kimonofighter.com/products/ch... Hey Guys! So this recipe is actually a little late as I was setting up my new kitchen! Summer in Japan is so hot! I wanted to make a classic summer dish, Hiyashi Chuka! A cold ramen dish filled with various vegetables and chicken, all in a sesame sauce! It’s delicious, refreshing and healthy! It really is the perfect way to cool off in the heat! So Let’s Get Cooking! Follow Me On: 🐦Twitter:   / champryosuke   📷Instagram:   / champsjapanesekitchen   00:00 New Kitchen! 00:54 Word from our Sponsor 01:22 Preparing the chicken 02:12 Preparing the Vegetables 02:49 Making the Sauce 03:15 Special Sesame Sauce 04:06 Boiling the Noodles 04:32 Assembling the Hiyashi Chuka 05:34 Word from our Sponsor 06:33 Enjoy! Ingredients Chicken Sous Vide Machine 1 chicken breast 80ml mirin 80ml soy sauce Vegetables ⅓ cucumber Cherry tomatoes 3 slices of ham Sauce 75ml soy sauce 70ml apple cider vinegar 120ml water 15g sugar 15g sesame oil Sesame Sauce 18g sesame seeds 5ml mirin 5ml sake 5ml soy sauce 3g sesame seeds 5g Roasted Soy Bean Flour (Optional) 150g Hiyashi Chuka noodles (or ramen noodles) Beni Shouga (Pickled Ginger) (Optional) 1 Soft boiled egg How to make: Chicken Take off the chicken skin and trim off any excess fat Season the chicken with salt on both sides then pat dry. In a Ziploc bag, add the soy sauce and mirin, and chicken. Sous vide for 1 hour at 63.5 degrees Celsius. Vegetables Roll the cucumber in salt to remove the bumps and refresh the color and flavor. Wash and pat dry. Using ⅓ of the cucumber, cut into thin strips. Cut cherry tomatoes into quarters. Cut the ham into a similar size as the cucumber Sauce To a bowl, add soy sauce, apple cider vinegar, water, sugar, and sesame oil. If you want to make the sesame sauce, grind 18g sesame seeds in a pestle of mortar. Then add the mirin, sake, and soy sauce. Mix and add the paste to the sauce. Finish with roasted soybean flour and sesame seeds. Boil the noodles according to the packet instructions. Drain and wash under cold water to chill. After one hour, take out the chicken and slice it into bite-size pieces. For one portion, use 150g noodles and 100ml of the sauce. Place the noodles on a plate and add 70ml of the sauce. Mix. Add the chicken, cucumber, tomato, ham, pickled ginger, and egg on top. Pour on the remaining 30ml of the sauce. Enjoy! Camera: Barry Chen Editor: Andy Cheng