| food | Food type | Main Ingredients | Take time | Serve |
| Japan | Soup / Curry / Clear Soup | Noodles and pasta | 30 minutes | 1 place |
ingredient
- 1 block of frozen ramen noodles, Aero brand
- 80 grams of Hiyashichuka sauce
- 20 grams wakame seaweed
- 2 pieces of Aero brand crab sticks, shredded
- 1 slice of Aero brand ham, cut into strips
- 20 grams Japanese cucumber, sliced
- 20 grams of omelet, cut into strips
- 2 pieces of butterfly shrimp, boiled
- A little bit Kaiware
- 2 grams of frozen wasabi, Aero brand
- 10 grams of mayonnaise
- 30 grams of ponzu sauce (Ingredients for Hiyashichuka sauce)
- 20 grams of concentrated dried fish stock (Hiyashi Chuka sauce ingredients)
- 1 teaspoon sesame oil, Aero brand (ingredient for Hiyashi Chuka sauce)
- 30 grams of water (ingredients for Hiyashi Chuka sauce)
Preparation
- Boil frozen Aero ramen noodles for 1 minute, then soak the noodles in cold water for 1 minute and arrange on a plate.
- Chill all ingredients until cold (shredded crab, shredded ham, shredded cucumber, butterfly shrimp, halved tomatoes, shredded omelet, kaiware).
- Soak wakame seaweed for 10 minutes.
- Place the chilled mixture from step 2 and the soaked wakame seaweed on the prepared plate. Sprinkle with a little roasted white sesame, wasabi, and mayonnaise.
- Make Hiyashi Chuka sauce by mixing ponzu sauce, concentrated dried fish stock, sesame oil, and water. Mix well and refrigerate.
- Pour the prepared Hiyashi Chuka sauce over the prepared ramen and serve.
