Ingredients (2 Servings)

・2 servings…Ramen noodles
・4 slices…Chashu
・1/2…Eggplant
・4…Okra
・1/4…Tomato
・1/4…Cucumber

・〈A〉1…Egg
・〈A〉1Tsp…Sake
・〈A〉1Tsp…Sugar
・〈A〉1/2Tsp…Potato starch

・1Tsp…Vegetable oil

・〈B〉2Tbsp…NINBEN “Shirodashi”
・〈B〉400ml…Water
・〈B〉1Tbsp…Sesame oil
・〈B〉1/2 clove…Garlic (chopped)

Method

①Cut chashu into thin rectangles.
Boil sliced eggplant and okra with a pinch of salt for a few minutes.
Cut the eggplant into thin rectangles and slice the okra.
Cut tomato into half-moon slices and cut cucumber into long stripes.
Mix A and B separately.

②Heat small pan on a medium heat and coat with oil thinly.
Pour some of the mixture A, spread it thin and cook for 30 seconds.
Cut the egg crepe into long stripes.

③Marinate the vegetables of ① with the mixture B for 5 minutes.

④Cook ramen noodles, following the package instruction,
cool them under running water and drain well.

⑤Serve the noodles with the toppings. Pour the soup of ③ on it.
Done!

Memo

Hiyashi chuka is the taste of Japanese summer!