A note from Chef Steve Grimes:
Please don’t be put off by the number of instructions in this recipe.
It will take you a bit of time, but the lightness of the dish is well worth it.
The recipe will make enough for four people, and there should be enough dressing left over for any salads.
1. 4 portions ramen noodles
2. 12 pcs. of shrimp
3. 1 pc. Japanese cucumber
4. 1 pt. of cherry tomatoes
5. 2 bunches of green onions
6. 2 ears of corn
7. 10 pcs. of nori (dried seaweed)
– 11 oz. sushi ginger (bottle with liquid squeezed out — reserve liquid for shrimp)
– 2 oz. white sesame seeds
– 1 oz. rice wine vinegar
– 1 oz. Mirin
– ½ oz. sesame oil
– 1 oz. soy sauce
– 1 – 1½ oz. brown sugar (sweetness to taste)
Tamara (Egg Omelet):
– 3 eggs
– ½ oz. soy sauce
– ½ oz. Mirin
-Pour out liquid from sushi ginger bottle. Reserve the liquid for the shrimp later.
-Blend sushi ginger solids and sesame seeds in a blender.
-Mix all other ingredients together and put in the fridge to keep cool for serving.
-Prepare a medium to large pot of boiling water.
-Skewer shrimp (raw) from top to tail — you want the shrimp to stay straight while cooking.
-Once water has come to a boil, add half of the skewered shrimp and cook for 2½ minutes.
-Take shrimp out of the pot and put in an ice bath to stop cooking. Repeat for remaining shrimp.
-Peel shrimp and filet open from the belly side.
-Rinse shrimp to clean out any sediment.
-Wash and peel, then cut into three-inch long “matchsticks.”
-Wash and then cut green onion into the thinnest rounds you can.
-Rinse the cut green onion until sharp onion smell is gone.
-Put rinsed green onion on paper towel to let dry.
-Shuck the corn ears and cook them.
-Grill, boil, steam…it’s up to you, have fun with it!
-Cut nori into strips.
-Whisk eggs, soy sauce and mirin together.
-Heat up small pan with a little oil and pour 1/8th of the mixture into pan.
-Make a very thin omelet, and put finished omelet on a plate and repeat until all of the mixture is done.
-Stack all omelets together and cut into thin strips.
-Follow instructions on package to cook noodles “al dente.”
- Dried ramen noodles — roughly 6-7 minutes
- Instant ramen noodles — roughly 2-3 minutes
-Have an ice bath ready for cooked noodles to stop cooking.
-Strain cooled noodles and toss with a little bit of sesame oil.
PUTTING IT ALL TOGETHER
-To make the best tasting noodles, split the noodles into separate bowls for portioning.
-Add 1 to 1½ oz. of Hiyashi dressing to cold noodles (toss and mix rigorously).
-Put noodles on plate.
-Place cucumbers, tomatoes, green onion, corn and shrimp around the noodles, making sections.
-Top plates with cut nori.
-Smile, now it’s time to eat! Make someone else do the dishes.
Photography by: John Sloan