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  • Summer Cooking Class 1: Hiyashi chūka

Summer Cooking Class 1: Hiyashi chūka

  • Wednesday, August 04, 2021
  • 5:30 PM - 7:00 PM
  • Zoom

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Learn to cook two Japanese dishes this summer with the JASP! These dishes are easy to make with ingredients you can find at many grocery stores in Western Pennsylvania.

On Wednesday, August 4, Education Outreach Coordinator Katsuko Shellhammer will teach attendees how to make hiyashi chūka, a chilled noodle salad perfect for hot days.  Said to have originated in Sendai eighty years ago, the dish consists of chilled wheat noodles, protein, vegetables, and a sauce. In Japan, it's often sold in refrigerated kits with fresh noodles and sauce that can be customized with your own vegetable toppings. 

Attendees should prepare the ingredients and equipment listed below if they plan to cook along during the class.

Ingredients

Noodles Protein Toppings (pick at least two)
  • Eggs
  • Crab or imitation crab
  • Ham
  • Chicken
  • Shrimp
Vegetable toppings (pick at least two)
  • English Cucumber
  • Tomato
  • Bell Pepper
  • Radish Sprouts
  • Pickled Ginger
Sauce
  • Soy Sauce
  • Rice Vinegar (or lemon juice)
  • Sugar
  • Sesame dressing or tahini (can use peanut butter in a pinch)
  • Sesame Seeds
  • Chili oil (optional)
  • Garlic (optional)
  • Karashi mustard(optional)

Equipment

  • Saucepan
  • Colander
  • Knife
  • Cutting board
  • Liquid mixing cup
  • Bowls
  • Chopsticks

With support from the University of Pittsburgh National Consortium for Teaching about Asia coordinating site.


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