Summer Cooking Class 1: Hiyashi chūka

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

• Ramen, Chinese Noodles, Somen, Soba, Udon, or Spaghetti boiled with baking soda
• Ice water for rinsing

• Eggs
• Crab or imitation crab
• Ham
• Chicken
• Shrimp

• English Cucumber
• Tomato
• Bell Pepper
• Radish Sprouts
• Pickled Ginger

• 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