Hiyashi Chuka Ramen

Preparation

1.Rehydrate the algae in water.

2.Marinate the chicken breasts with a little sake and salt for a few minutes. Boil water in a saucepan and add the chicken pieces. Cook the chicken until the water returns to a boil. Turn off the heat, cover the pan, and let the chicken cool in the pan.

3.In a bowl, mix the eggs with the sugar and salt. Make a thin omelet in a pre-oiled pan. Cook the omelet on both sides and cut it into thin strips.

4.Peel the cucumber and cut it into thin strips. Cut the tomato into quarters. Shred the cooled chicken breasts.

5.Cook the ramen noodles according to the package instructions. Drain them and rinse them under cold running water.

6.Divide the noodles between two plates and arrange the toppings on top.

7.Prepare the sauce by mixing the gomadare sauce, ponzu sauce, sugar, sesame oil and ra-yu.

8.Once the plates are ready, pour the sauce over the garnish and noodles.

It is possible to make a vegetarian version of the dish, adding other vegetables such as lettuce or mushrooms.

Enjoy your food !