Ingredients (for 2 people):
- 2 packs of Okomen white rice noodles
- 2 mini cucumbers, julienned
- 2 eggs, for kinshi egg strips (Japanese egg crepes cut into thin strips)
- 100g boiled bean sprouts
- 100g cooked prawns (or ham or steamed shredded chicken)
- Optional: Ginger juice: 2/3 teaspoon
Instructions:
1. Make “Kinshi” Egg Strips:
– Beat the eggs and cook thin crepes in a lightly greased skillet.
-Cool and slice into thin 4-5cm strips.
2. Prepare Ingredients:
– Julienne cucumbers.
– Boil bean sprouts.
– Slice prawns (or ham or chicken) into strips.
– If using wood ear mushrooms, soak in warm water until rehydrated, then slice thinly.
3. Prepare Noodles:
– Boil noodles for 90 seconds.
– Rinse under cold water and drain.
4. Assemble:
– Place noodles on a plate.
– Arrange the prepared ingredients on top of the noodles.
5. Serve:
– Drizzle with prepared sauce before serving. Enjoy!
“Hiyashi Chuka” Sauce
Ingredients (for 2 people):
- Soy sauce: 2 tablespoons (30ml)
- Vinegar: 2 tablespoons (30ml)
- Mirin: 2/3 tablespoon (10ml)
- Sugar: 2-3 tablespoons
- Water: 1 1/3 tablespoons (20ml)
- Sesame oil: 2 teaspoons
- Lemon juice: 2/3 teaspoon
- Optional: Ginger juice: 2/3 teaspoon
Instructions:
- Put soy sauce, vinegar, and mirin in a pot and heat. Bring to a boil, then remove from heat.
- Add sugar to the hot mixture and stir.
- Add water, ginger juice, and lemon juice.
- Add sesame oil and mix well.
- Transfer to a storage container and chill in the refrigerator.
Note: For a completely gluten-free option, use gluten-free soy sauce. This sauce can be stored in the refrigerator for 1 to 2 weeks, so you can prepare it in advance or make a little extra.