Goma Hiyashi Chūka (Sesame Ramen Salad)

Hiyashi Chūka is a Chinese-style Japanese ramen salad. Dressed with a sesame sauce, topped with egg, cucumbers, tomatoes and crab, it's perfect for summer.
Course Entree, Salad
Cuisine Japanese
Level Beginner
Main Ingredient Fish, Noodles
Diet Dairy-Free, Low-Fat, Pescatarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people



  • 26 grams toasted sesame seeds (about 3 tablespoons)
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons tahini
  • 1 1/2 tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon granulated sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon chili sesame oil (optional)


  • 1 extra large egg
  • 1/16 teaspoon salt
  • 1/4 teaspoon granulated sugar


  • 85 grams Japanese cucumber (or Persian)
  • 85 grams imitation crab (10 sticks)
  • 85 grams tomato (1 medium )


  1. Bring a large pot of water to a boil.
  2. To make the sauce, put the toasted sesame seeds into a blender and blend until it looks like wet sand. Add the water, soy sauce, tahini, rice vinegar, sesame oil, sugar, salt and chili sesame oil (optional). Blend until combined.
  3. Slice the cucumbers into thin slices diagonally and then lay the slices flat, cutting them into matchsticks. Core the tomato and slice it into wedges. Shred each crab stick into 3 strips.
  4. Whisk the egg, 1/4 teaspoon of sugar and 1/16 teaspoon of salt together until the white and yolk are evenly combined.
  5. Spread a light coating of oil onto a 10" non-stick pan over medium heat. When the pan is hot, add half the egg and swirl around to evenly coat the pan.
  6. When the edges of the egg have started to dry out, flip the crepe over and cook for a few seconds before turning it out onto a cutting board. Repeat with the rest of the egg.
  7. Stack the two sheets of egg on top of each other and then roll them up. Use a sharp knife to slice the roll into thin ribbons.
  8. Boil the ramen for 1 minute less than the directions say. Drain and then add the noodles to a bowl of cold water, using your fingers to break up the clumps and ensure the noodles are fully chilled. Drain the noodles well and then plate.
  9. Pour some of the sauce on the noodles and then top with the cucumbers, crab, egg, and tomatoes. Serve with extra sauce and chili sesame oil on the side.