[Strategy Recipe] Vol. 8 Chilled Noodles

Dishware, soy sauce soup
Ingredients (ham, cucumber, jellyfish, egg, red ginger, mustard, candle, chilled noodles)
Instruction manual, caution notes

First, we'll start by cutting the ingredients.
Place the ham, jellyfish, two slices of cucumber, and red ginger into a washbasin with water slightly hotter than bathwater (42-45 degrees Celsius).
They will soften in 2-3 minutes.

First, shred the cucumber with scissors.

Next, shred the ham and red ginger as well.

After shredding the jellyfish,

soften it again by placing it in hot water.

Once soft, crush it with your fingers as shown in the picture.

Shred the omelet as well.
(The omelet does not need to be put in hot water.)

That concludes the preparation of the ingredients.

Next is plating.
First, divide the noodles into 4 equal portions.

Soften them in hot water.
The water temperature should be slightly hotter than bathwater (42-45 degrees Celsius), similar to when you processed the ingredients.

Plate one of the four divided portions into a small mound.

Plate the remaining noodles to form a heaped mound as shown in the picture.
At this time, be careful not to let the noodles spill over the edge of the container.

Next, soften the previously cut ingredients again in hot water.

Once softened, arrange them as you like.
Since there are four types of ingredients, we will divide the space into quarters when viewed from above and arrange them.
First, arrange the jellyfish slightly curled.
Next to it, place the cucumber crisply.

Slightly curve the ham, and place the egg naturally.

Finally, place the red ginger in the center.

Finally, place the mustard on the rim of the dish.
If done correctly, it will look like this.

Next, use the candle to secure the ingredients.
Insert a toothpick (from home) after the supplied candle, and drip melted wax to adhere.
[Caution] When using the candle, be careful not to burn yourself.

This completes the plating.

From here, it's the final finishing step.
Place the soup in boiling water at 90-100 degrees Celsius.

Once the soup resembles real soup, remove it from the water and thoroughly wipe off any moisture with a towel.
[Caution] Always wear rubber gloves or similar and be careful not to burn yourself.

Cut the tip of the bag about this much.
Since the soup may spill, try to keep the cut end facing upwards.

Pour it along the rim of the container, being careful not to spill it.
Try not to get too much soup on the ingredients.

The soup will solidify in about an hour.

It's complete.
Hiyashi Chuka is the best in summer!!