How to Make RAMEN at Home in Summer! | Hiyashi Chuka Recipe [NEW KITCHEN TOUR]

Hi guys! Welcome to Chance Champion's kitchen! Do you notice something different? That's right! Thanks to all your support, I've upgraded to a new kitchen! Look at all this space! I can do some stretches! I can do my boxing training! I can even sleep here! It's summer in Japan now and it's so hot! I need something to cool off! Oh yeah! I have a good idea! Let's make Hiyashi Chuka today! A cold noodle dish with chicken, vegetables, and egg! So let's get cooking! And I couldn't have upgraded to this new kitchen without the help of today's sponsor, Tokyo Treat and Sakurako! These are monthly Japanese themed boxes that are filled with some of Japan's finest and most delicious snacks! The boxes have up to 20 different kinds of new and seasonal snacks that fill any craving for Japan you may have! I have featured them many times on my channel before and I love how you can taste so many kinds of snacks each month! I will get more into it later on in the video! In Japanese, Chinese food is called Chuka. But in fact, Hiyashi Chuka is a food that originated in Japan! Anyway, to start off, by marinating our chicken. Remove the skin and cut off any excess fat. Next, season both sides with salt and leave for 10 minutes. After 10 minutes have passed, pat the chicken dry. In a ziplock bag, add 80 milliliters of mirin, 80 milliliters of soy sauce. Then, place your chicken breast inside. One tip to get rid of the air is to slowly submerge in large pot like this. We will use this low temperature cooker to cook the chicken at 63.5 degrees Celsius for an hour. In the meantime, we can prepare our other ingredients. Roll one cucumber in salt and give it a good massage for 10 seconds. This is known as Itazuri and will remove the bumps and refresh both the color and flavor. Wash the cucumber and pat dry. For this recipe, we will use one third of the cucumber and cut into thin strips like so. Next, cut the cherry tomatoes into quarters and set aside. We also be using three slices of ham, which we will cut into a similar size as the cucumber. One of the most important parts of Hiyashi Chuka is the sauce. Into a bowl, add 75 milliliters of soy sauce, 70 milliliters of apple cider vinegar, 120 milliliters of water, 15 grams of sugar, and finally 15 grams of sesame oil. Give everything a mix and make sure your taste. This sauce is common for Hiyashi Chuka, but I'd like to introduce you another type of sauce called Gomadare made with sesame seeds. Grind two tablespoons of sesame seeds in a pestle and mortar. Then add one teaspoon of mirin, sake, and soy sauce. Then mix everything together and there is your sesame paste. Add the paste to the sauce and finish with one teaspoon of whole sesame seeds and mix. I actually wanted to add one tablespoon of soy bean flour or kinako here, but I forgot. Sometimes filming doesn't always go to plan. Don't forget to taste. Tastes so good! Next, let's boil our noodles. These are specific Hiyashi Chuka noodles, but you can use regular ramen noodles as well. We will boil these according to the packet instructions, so for three minutes. After three minutes, immediately drain and rinse under cold water while mixing. This will remove the excess flour from the noodles without overcooking them. Finally, one hour has passed, so our chicken is ready. Take it out from the Ziploc bag and cut into bite-sized pieces. But wait, do not throw this marinade out as you can use it in many other recipes. Anyway, as you can see, the chicken has become slightly brown because it has soaked up all that delicious marinade. Cut into slices like so and set aside. Now, let's assemble our Hiyashi Chuka. We will use 150 grams of noodles and 100 milliliters of our sesame sauce for one portion. But first, mix about 70% with the noodles and mix together. Then, top with the sliced ham, cucumber, chicken, half-boiled egg, which I've shown you in my ramen video, demi-shoga or pickled ginger, and the tomato on top. Finally, sprinkle all the remaining sesame sauce on top and our Hiyashi Chuka is finished. As I was saying before, Tokyo Treat and Sakurako's latest box is Tsukimi, the Japanese moon-viewing festival. Anyway, in Tokyo Treat's box, you can find various limited edition snacks only available in Japan. This time, I had these black pepper crisps, chestnut-flavored Kit Kats, and washed it all down with some mikan juice from Wakayama Prefecture. Sakurako is a similar style box, but they partner with local snack makers in Japan. You can find more authentic and artisan Japanese snacks and teas. You also get one piece of special tableware to enjoy with all your goodies. In each box, you will also find a booklet explaining everything you need to know about that month's box, Japanese culture, and also any food allergens. If you're interested in getting one or both of these boxes, click the link in the description down below and use code CHAMP to get $5 off your first box. So that was my Hiyashi Chuka recipe. Let's try it out. So how did you like my new kitchen setup? I can't wait to share with you more of my recipes. And remember, we all say gochisousama deshita. See you in the next video.