Hiyashi Chuka is eaten more frequently in the summer. If you keep eating it very often, you might be stuck with the same ingredients and get bored eating it. So, we will introduce some recommended ingredients for you to have more variety, ranging from the standard to the unusual. Let's enjoy Hiyashi Chuka with various ingredients this summer! Most ingredients we introduce here are available at our store, but some of them might be sold out depending on what day of the week you come in. (We usually get the biggest shipment on Thursdays.) Also, our stock has been unstable.
Egg is one of the most common ingredients for Hiyashi Chuka. It adds color and nutritional value, especially with our Jidori egg, which has a darker color and is full of nutrients. It is also an easy ingredient to incorporate, as many people store eggs at home to cook on a regular basis. To make a broiled egg, thinly cook one egg with 1/2 teaspoon of sugar and a pinch of salt, then cut it into thin strips. Alternatively, you can use a boiled egg.
Chashu Grilled Pork:
If you put chashu grilled pork, which has a strong umami taste, your Hiyashi Chuka will be a very satisfying dish. You can enjoy this dish not only with homemade chashu, but also with store-bought one - the block of chashu Maido offers has a high quality and you can cut it in your favorite size. It is recommended to cut it a little thicker to give it a great texture.
If you add canned tuna, a children's favorite ingredient in Japan, the entire family is sure to enjoy this dish. If you drain off the juice lightly before serving, you can eat it without diluting the Hiyashi Chuka sauce. If you refrigerate the tuna before serving, it will have an even better flavor.
Sea Stix Imitation Crab Stick:
The bright colors of imitation crab stick add color to Hiyashi Chuka. It is especially good when tomatoes are not available. Tearing it lengthwise makes it easier to eat, as it will get easily entangled with the noodles. This is another ingredient the entire family can enjoy.
Ham is a classic ingredient, but since it is not available at Maido, we recommend shabu-shabu pork. Just quickly boil thin slices of Mugifuji pork, which is sold frozen at Maido, and cool it in cold water. Although it is pork, it tastes refreshing.
Natto: Natto is a very unusual ingredient for Hiyashi Chuka. However, being a fermented food, natto and soy sauce go surprisingly well together. You can also combine natto with other sticky foods such as okra.
Crunchy cucumber is an indispensable part of Hiyashi Chuka. It is also nice that cucumbers are easy to find during the summer. The standard way to cut cucumbers is to slice them into thin strips. You can cut cucumbers in any way you like, whether you want to cut them a little thicker for a more crunchy texture or thinner for a more delicate texture.
Tomato, which adds a bright red color, is an essential part of Hiyashi Chuka. Bigger tomatoes are usually served in wedges, but sometimes you can cut them into cubes to enjoy a different texture and appearance. Grape tomatoes are usually cut in half.
Ohba Leaf: The aromatic ohba leaves are flavorful and help stimulate the appetite. It goes surprisingly well with Hiyashi Chuka sauce. Cut into thin strips and serve as a topping.
Deep-fried Eggplant: Deep-fried eggplant absorbs Hiyashi Chuka sauce well and gets very tasty. If you deep-fry the eggplant right before making Hiyashi Chuka, let it cool down well after deep-frying/before eating.
Goya Bitter Melon:
The refreshing bitterness of goya bitter melon goes surprisingly well with Hiyashu Chuka. If you cut it into thin slices and blanch it with salt, the bitterness will be removed, making it even easier to combine with the dish. It also adds a beautiful green color to the dish, making it visually pleasing.
Bean Sprout: Lightly eaten bean sprouts not only provide a crispy texture, but also add volume to Hiyashi Chuka. Boil the bean sprouts quickly, remove them from the water, squeeze out the water well, and refrigerate them until you prepare the dish.
Kimchi: Kimchi, with its tangy and spicy flavor, makes Hiyashi Chuka a stamina dish. It is easier to eat when paired with light ingredients such as pork shabu-shabu, rather than salty items such as ham.
Pickled Ginger: Pickled ginger adds a tangy, salty flavor, along with the pink color. It is good to add it from the beginning, but it is also recommended to add it in the middle of the dish to change the taste. If you add too much, it will become too salty, so try to add a small amount at a time.
Wakame Seaweed: Seaweeds, including wakame, are rich in soluble dietary fiber. Soluble dietary fiber not only draws in water and softens stools, but also serves as food for beneficial bacteria in the large intestine and helps to regulate the intestinal flora.
Nori Seaweed: Nori seaweed is also rich in soluble fiber. Kizami (chopped) nori is recommended because it makes a dish look more professional just by placing it on top.
Kikurage Mushroom: A classic Chinese ingredient, kikurage mushroom is crunchy and creates a delightful texture not found in vegetables. Its blackish color stands out in the dish. After reconstituting kikurage mushroom to water or lukewarm water, boil it quickly and allow it to cool before placing it as a topping.
*** There is a lot of food items, housewares, stationery, and gifts available at the store and our online store, Maido! Kairashi Shop, where you can place your order for shipping or store pickup! Happy shopping. :)