Chilled Crab And Shrimp Ramen Salad With Chukka Soba Dressing Food

HIYASHI CHūKA (COLD RAMEN SALAD)

Steps:

• Make the dressing by whisking together the water, soy sauce, tahini, rice vinegar, sesame oil, sugar, ginger, salt and white pepper until the dressing is emulsified.
• Prepare all the toppings.
• Boil the noodles according to the package directions.
• Drain the noodles and wash them with running cold water to remove any excess starch from the surface of the noodles.
• Put the noodles in a bowl of ice water to chill them, and then drain the noodles well, removing any excess ice.
• Split the noodles between two bowls, and then drizzle with some of the dressing.
• Arrange the cucumber, tomatoes, ham, and usuyaki tamago on top of the noodles and then garnish with sesame seeds. Serve the hiyashi chuka with extra dressing on the side.

RAMEN NOODLE SHRIMP SALAD

Steps:

• Grate 1 teaspoons zest and squeeze 1/4 cup juice from limes. In large bowl whisk juice and zest with oil, mint, ginger, sugar and salt until blended. Stir in corn; let stand 15 minutes.
• Meanwhile, in large bowl combine ramen noodles with enough hot tap water to cover. let stand until tender, about 10 minutes. Drain. Add noodles, shrimp,snow peas,scallions, and radishes to baby corn and dressing mixtures. Toss Well.

CHILLED CRAB AND SHRIMP RAMEN SALAD WITH CHUKKA-SOBA DRESSING

Steps:

• To make the dressing, whisk together all ingredients until well combined. Set aside.
• To make the omelet, whisk the eggs, half-and-half, sugar, soy sauce, and salt together in a bowl. Place a nonstick sauté pan over medium-high heat. Pour 1/2 teaspoon of the vegetable oil into the pan and coat evenly using a paper towel; discard the excess oil. Once the oil is hot, pour half the egg mixture into the pan in a thin layer and cook until almost dry, about 2 minutes, then flip with a flat-bottomed spatula and cook for an additional 2 minutes. Remove from the pan and set on a plate to cool. Repeat with the remaining egg mixture and oil to make the second omelet. Once cool, thinly slice the omelets. Refrigerate until ready to serve.
• To prepare the shrimp, butterfly the shrimp as follows: With a paring knife, make a cut along the underside of the shrimp, being careful not to cut through them entirely (the shrimp should lie flat but still remain in one piece). Press down lightly on the shrimp so they lie flat, then thread one shrimp onto each skewer.
• Add the salt to a large pot of water and bring to a simmer. While the water is simmering, prepare an ice bath. Add the shrimp to the simmering water and cook until they are cooked through, about 90 seconds (they turn pink and are no longer translucent). Transfer the shrimp to the ice bath. Once they're cool, drain, pat dry, and season with a pinch of salt.
• To assemble the dish, in a bowl, cover the wakame with the hot water and let sit for 10 minutes. Drain well and set aside.
• Prepare an ice bath and place a large pot of water over high heat to bring to boil. Add the noodles and cook following the package instructions. Remove the noodles from the water and submerge in the ice bath. Drain well.
• Divide the noodles among 4 plates and top each with 2 tablespoons of the dressing. Place one-fourth each of the crabmeat, lettuce, tomatoes, ham, cucumber, carrots, shrimp, omelet, and wakame in small piles on the noodles to form a circle. Sprinkle the pickled ginger over the salad, then drizzle another 2 tablespoons of dressing over the top. Garnish with the black sesame seeds and shredded nori.