Cold Ramen

Directions

1. 1

   Step 1

   

   Wash the cucumber. Remove the film from the ham. Prepare two pots and a frying pan.

2. 2

   Step 2

   

   Start by making the sauce. Pour the rice vinegar into a small pot, add the broth, and sprinkle in the sugar. Place on the stove. Heat over high heat until the sugar is completely dissolved. Remove the sauce from the heat. Add the soy sauce and sesame oil, and mix well.

   TipUsually, dashi broth is used for the sauce. It's made from kombu seaweed and bonito flakes. You can make it at home using this recipe or look for granulated concentrate on marketplaces. In the latter case, the product will be called 'hon-dashi'. If you don't want to look for an unusual ingredient, use any broth or water.

3. 3

   Step 3

   

   Beat the eggs with salt and sugar until smooth. Heat a pan with oil and pour in ⅓ of the batter, spreading it evenly over the entire bottom. Wait until the top of the batter dries, then flip the crepe. Fry on the other side and transfer to a plate. Fry 2 more crepes.

4. 4

   Step 4

   

   Let the crepes cool slightly and cut them into thin strips. Cut the cucumber and ham into thin matchsticks.

5. 5

   Step 5

   

   Place the noodles in a bowl. Add the seasoning and pour over all with boiling water. Let stand for 5 minutes, then drain the broth.

6. 6

   Step 6

   

   Distribute the noodles among plates, and top with fragments of cucumber, egg strips, bean sprouts, and ham.

   TipYou can also add wood ear mushrooms to the ramen. They are sold in stores with Asian goods.

7. 7

   Step 7

   

   Dress each portion with the sauce and serve immediately.