- ½ cup soy sauce
- 4 Tablespoons sugar
- 6 Tablespoons rice vinegar (unseasoned)
- 2 Tablespoons roasted sesame oil
- 3 Tablespoons water
- ¼ teaspoon dashi powder (optional)
- 1 Tablespoons toasted white sesame seeds
- 1 tsp grated or minced ginger
- 1 large clove garlic minced
- ¼ teaspoon ground white pepper
- 9 large shrimp (I used 21/25 size)
- 2 Persian cucumbers (or ⅓ English cucumber, julienned)
- 1 cup bean sprouts
- 1 8 ounce ham steak or 4 slices ham
- 6 pieces crabstick (½ cup real crab meat)
- 3 eggs
- Oil for making egg crepe
Noodles and Garnish:
- 3 servings fresh ramen noodles (6 oz or 170 g fresh noodles per person)
- 2 scallions sliced thin
- 1 Tbsp toasted white sesame seeds
- 3 Tablespoons pickled red ginger (beni shoga or kizami beni shoga)
- 3 teaspoons Japanese karashi hot mustard
Make the sauce:
- Combine all the sauce ingredients.
- Stir until the sugar is dissolved.
- Set aside or refrigerate until ready to use. The sauce stays fresh for a week in the fridge.
Make the egg crepe:
- Crack the eggs into a small bowl with a couple dashes of salt and whisk to scramble them. Set aside.
- Heat a small skillet over medium heat for several minutes. Pour a tablespoon of oil into the pan. Take a paper towel, crumple it, and then wipe the inside of the pan with the paper. (Leave the oil-soaked paper aside to wipe the pan between each batch).
- Add 2 Tablespoons of the egg to the pan and swirl it to cover the bottom of the pan. Keep swirling until you don’t have any more liquid egg to swirl.
- Cover the pan with a lid and cook the egg for 20 seconds and then take the lid off.
- Blow onto the egg. (The edge will lift up). Flip the egg with chopsticks or a spatula and cook the other side for another couple of seconds.
- Transfer the egg crepe to a plate.
- Wipe the pan with the oil-soaked paper and continue cooking in the same way until all of the egg is used up and you have a pile of egg crepes. Set the plate aside until the egg is cool enough to handle. Then cut the egg crepe in half, stack the egg halves, and then slice into very thin strips.
Prepare the remaining toppings:
- Bring 2 ½ cups of water to a boil over high heat.
- Add 1 teaspoon of salt and the shrimp and stir to combine.
- Turn off the heat and let the shrimp sit in the hot water for 3 minutes.
- Transfer the shrimp to a plate and let it cool.
- Rinse the pot and again fill with water.
- Bring the water to a boil over high heat and add the beansprouts.
- Stir the bean sprouts and let them cook for 10-20 seconds.
- Drain the sprouts into a colander and cool under running water. Drain and set aside.
- Next we will be cutting all of the toppings into long thin strips which will mimic the shape of the noodles.
- Slice the cucumber into thin planks and then stack the slices and cut across lengthwise to yield long thin strips. Set aside.
- Next cut the ham into thin strips. Set aside.
- Unwrap the crab sticks and then use your hands to gently separate the strands. Set aside.
Prepare the noodles:
- Open the packages and use your hands to untangle and separate the noodles. Bring a big pot of water to a boil and add the noodles. Stir with chopsticks or a pair of tongs to separate the individual strands and to keep them from sticking together. Cook according to package directions (should be about 1-2 minutes).
- Drain the noodles in a strainer/colander and rinse the noodles under running water to remove excess starch and cool the noodles. Drain the noodles completely and divide the noodles into individual plates/bowls.
- Place all the toppings attractively on top of the noodles. Use whichever garnishes you like and top your noodles. Serve cold ramen with sauce on the side.
*you can make these cold ramen noodle bowls ahead of time. Keep the bowls covered and refrigerated until ready to serve.
Keywords: cold noodles, noodles, summer, japanese, shrimp, cucumbers, ramen