Japanese Noodles With Shoyu Chicken

Sam Choy
By Sam Choy
Wednesday - April 25, 2007
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This week on Sam Choy’s Kitchen, Masanori Ogi, executive chef of Menchanko Tei, artfully assembles Zabuzabu Hiyashi Chuka with Sun Noodles. This show originally aired on May 29, 2004.

ZABUZABU HIYASHI CHUKA WITH SUN

NOODLE RAMEN

Toppings:

Thin egg omlette (cooked and thinly sliced)
Chicken (cooked and sliced)
Shiitake mushroom (cooked and sliced)
Cucumber (sliced)
Lettuce (sliced)
Kaiware (daikon shoots)
Nori (thinly sliced)
Red ginger
Sesame seeds

Soup:

* 3 2/3 cup water
* 1 teaspoon sesame seed oil
* 4 tablespoons mirin
* 3 tablespoons sugar
* 5 tablespoons vinegar
* 5 tablespoons shoyu Instead of chef’s Menchako essence, substitute 1 tablespoon shoyu
*1 teaspoon dashi

No cooking involved; mix and whisk all ingredients together and chill until noodles are ready.


Chicken:

* 1/2 cup shoyu
* 5 tablespoon mirin
* 3 tablespoon sugar Cook for 10 minutes

Shiitake Mushrooms:

* 1/2 cup water
* 3 tablespoons shoyu
* 1 1/2 tablespoons mirin
* 1 tablespoon sugar

After cooking Sun Noodle Ramen noodles, cool them in ice water, drain well before serving. Chill the soup-base bowls in the refrigerator while preparing ingredients.

Add above topping to complete the dish.

Another version of this dish is to use the same type of ramen noodles, add the soup base and top with kim chee, char siu and boiled egg (boiled in shiitake mushroom sauce)

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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