Japanese Master Chef Seiji Kamura chopped and sliced, simmered and boiled as he shared tips and secrets on how to cook various ramen at The Maya Kitchen recently. Miso Ramen, Shoyu Ramen, Hiyashi Chuka and Yakisoba were all presented with that special touch that only a Japanese cuisine expert can lend.
Try your hands in preparing this flavorful Hiyashi Chuka in your own kitchen.
1 pc Japanese cucumber sliced into strips
60g chasu (meat)
1 pc crab stick
egg (crepe eggs)
10g wakame (seaweed)
5g sesame seeds (toasted)
Boil noodles for 3 minutes. Transfer in iced cold water then drain. Plate noodle, garnish with cucumber, egg, chasu, crab stick, and wakame. Just before serving, sprinkle sesame seeds and drizzle with hiyashi chuka dressing.
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