Hiyashi Chuka (Cold Ramen)
Recipe from http://www.seriouseats.com/

Hiyashi Chuka, a dish of cold ramen noodles with a chilled tare sauce (Japanese dipping sauce) and vibrant toppings, is one of the best parts of summer in Japan. Characterized by pale yellow ramen noodles and colorful toppings of sliced ham, cucumbers, and fried eggs, this seasonal dish has become a culinary icon for the Japanese summer.

The name Hiyashi Chuka literally means "chilled Chinese food." The dish first appeared in Sendai about 80 years ago as a combination of Western, Chinese, and Japanese influences. However, neither Japan nor China claim the dish as their own and, despite its commercial success, the origins of Hiyashi Chuka are virtually unknown. This dish of chilled ramen noodles and refreshing toppings has spread throughout Japan, becoming one of the most popular dishes to eat during the hot summer months.

Hiyashi Chuka itself is an aesthetically gorgeous dish. It is composed of springy, pale yellow ramen noodles, dipped in a light brown, sweetish tare sauce, and topped with sliced fried eggs, cucumbers, and ham. Other varieties of Hiyashi Chuka also contain sliced carrots, ginger, chicken, tomatoes, bean sprouts, sesame seeds, and barbecued pork. All of these colorful toppings are arranged methodically on top of the bed of chilled ramen noodles in a circular fashion, producing both a beautiful and delicious meal. The careful arrangement of the dish highlights the importance of presentation, as well as taste, in Japanese cuisine and culture.

Noodles and toppings that need prep:
4 servings fresh ramen noodles (about 22 ounces total; see note above)
1/4 pound large shrimp, shelled and deveined
1 ear of cooked corn, kernels sliced off and cob discarded
1 egg, beaten

Dressing:
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon water
1 teaspoon grated fresh peeled ginger
1 teaspoon toasted sesame oil
1/2 teaspoon hot chili oil
1 teaspoon toasted sesame seeds

Remaining toppings:
1/4 pound sliced cooked ham, cut into strips
4 sticks immitation crab meat, shredded into thin strips
1 large tomato, halved, then thinly sliced
2 scallions, white and light green parts only, thinly sliced on the bias
Spicy Japanese mustard, for serving

In a large pot of salted boiling water, cook ramen noodles until tender and springy. Drain in a colander, rinse under cold running water, and let drip dry. Set aside. (If they being to clump or stick, run under cold water again to loosen.)

In a saucepan of simmering salted water, poach shrimp until just cooked through, about 3 minutes. Chill under cold running water [I would put ice on them], then slice in half lengthwise.

In a small nonstick skillet, cook beaten egg over medium heat until set in a thin sheet like an omelette, about 3 minutes; cover during last minute to set the top. Remove from skillet, let cool 1 minute, then roll and thinly slice into strips.

In a small mixing bowl, stir together soy sauce, rice vinegar, sugar, water, grated ginger, sesame oil, hot oil, and toasted sesame seeds. Set dressing aside in the refrigerator to chill.

To serve, place chilled drained noodles in serving bowls. Top the noodle with shrimp, corn, scallion, ham, tomato, crab stick, and sliced egg. Add a dollop of hot Japanese mustard in the middle. Divide dressing into 4 small bowls and serve. To eat, pour dressing on top of the noodles at the table, toss to combine, and enjoy right away.

4 servings