Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as ウチの黄金比～美味しい本格冷やし中華

Our Golden Ratio – Delicious Authentic Hiyashi Chuka

Name: Our Golden Ratio – Delicious Authentic Hiyashi Chuka
Yield: Serves 3–4 servings
Ingredients: 1/4 cup (60 ml) soy sauce...A; 1/4-1/3 cup (60–67.5 ml) sugar...A; 1/4 cup (60 ml) rice vinegar...A; 1/3-1/2 cup (90–120 ml, I use 100 ml) chicken stock (made with chicken bouillon or Chinese soup base, see steps 8–10)...A; 2 tablespoons (30 ml) toasted sesame oil...A; To taste, toasted white sesame seeds; 1/4 cup (60 ml) soy sauce...A; 1/3 cup (75 ml) sugar...A; 1/4 cup (60 ml) rice vinegar...A; 3 tablespoons (45 ml) tahini (or white sesame paste)...A; 1/2 cup (120 ml) chicken stock (made with chicken bouillon or Chinese soup base, see steps 8–10)...A; 1 1/2 tablespoons (22.5 ml) toasted sesame oil...A; To taste, toasted white sesame seeds

＊ai＊ @cook_40037705

Thank you for over 200 reviews! I’ve included two types of sauces for Hiyashi Chuka that our family loves: Sesame Sauce and Soy Sauce. They’re also great with steamed chicken.

How this recipe came to be:
I love Hiyashi Chuka and want to eat it all year, but it’s hard to find in winter, so I started making it myself. I’ve always used these sauces. They taste like the kind you get at a slightly upscale Chinese restaurant (or at least that’s the idea, haha). Making your own lets you adjust the flavor and try different variations!

Thank you for over 200 reviews! I’ve included two types of sauces for Hiyashi Chuka that our family loves: Sesame Sauce and Soy Sauce. They’re also great with steamed chicken.

＊ai＊ @cook_40037705

Thank you for over 200 reviews! I’ve included two types of sauces for Hiyashi Chuka that our family loves: Sesame Sauce and Soy Sauce. They’re also great with steamed chicken.

Saved

Ingredients

Serves 3–4 servings

Soy Sauce Dressing■
1/4 cup (60 ml)soy sauce...A
1/4-1/3 cup(60–67.5 ml) sugar...A
1/4 cup (60 ml)rice vinegar...A
1/3-1/2 cup(90–120 ml, I use 100 ml) chicken stock (made with chicken bouillon or Chinese soup base, see steps 8–10)...A
2 tablespoons (30 ml)toasted sesame oil...A
To taste, toasted white sesame seeds
Sesame Dressing■
1/4 cup (60 ml)soy sauce...A
1/3 cup (75 ml)sugar...A
1/4 cup (60 ml)rice vinegar...A
3 tablespoons (45 ml)tahini (or white sesame paste)...A
1/2 cup (120 ml)chicken stock (made with chicken bouillon or Chinese soup base, see steps 8–10)...A
1 1/2 tablespoons (22.5 ml)toasted sesame oil...A
To taste, toasted white sesame seeds

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Steps

1

The method is the same for both the soy sauce and sesame dressings. Put all the ingredients marked A into a pot and heat over medium-low. (Photo shows the soy sauce dressing.)
2

Stir until everything is dissolved, then remove from heat. Add the toasted sesame seeds to finish the sauce.
3

Transfer to a bowl and chill before using. If you’re in a hurry, you can use the freezer to cool it quickly.
4

You can also freeze the sauce before adding the sesame seeds by pouring it into a bottle. It’s convenient to make a large batch in advance.
5

Drain the cooked Chinese noodles very well, add your favorite toppings, and pour the sauce over. This is the soy sauce version.
6

This is the sesame version.
7

Store-bought sauces can taste weak or run out before you finish eating, but with homemade, you can use as much as you like and enjoy every bite!
8

[Note about the stock] The amount of chicken bouillon or Chinese soup base depends on the instructions for each product.
9

However, the standard amount for 200 ml water is often too salty for a sauce.
10

So, I recommend making the stock a bit lighter than the package suggests. A milder stock works best for this sauce.
11

For a chicken stock recipe using a Staub pot, see ID18733129. You can use any pot, not just Staub.
12

A sweet and savory simmered shiitake mushroom side dish that goes great with Hiyashi Chuka or somen noodles is at ID18698100. Give it a try!
13

ID18204219 is for Korean Bibim Guksu. It’s easy, delicious, and highly recommended.
14

ID18636152 is for spicy Korean Mul Naengmyeon. It’s refreshingly spicy and also highly recommended.
15

To user 'Babu-chan' who sent a review on 2013/05/22: Thank you for your wonderful feedback. More to come…
16

I accidentally posted without a comment while standing on the train. More to come…
17

I hurried to your kitchen page to leave a comment. I apologize for the mistake.

Saved

Cooksnaps

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＊ai＊ @cook_40037705

Published in the US on August 05, 2025 14:01

大阪中央区出身。結婚して東京23区内で20年以上暮らしましたが、昨年大阪市内に戻ってきました。キッチンに引きこもる事と無駄な美容Deベイスターズが生き甲斐のアホです><以前は自宅で教室を開いたりしてましたが、今は料理教室に関する様々な仕事をちょこちょことしています♡8年以上COOCPADをお休みしてしまいましたが(汗)少しずつやって行こうと思っています。宜しくお願いいたします^^*アンチョビ同盟/№15*ｶｯﾁｮｴｴハード焼き隊

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