Chilled Crab and Shrimp Ramen Salad with Chukka-Soba Dressing

Name: Chilled Crab and Shrimp Ramen Salad with Chukka-Soba Dressing
Yield: serves 4
Ingredients: 1/4 cup Japanese soy sauce; 1/4 cup rice vinegar; 1/4 cup sake; 1 tablespoon sesame oil; 2 tablespoons lemon juice; 1/2 teaspoon grated ginger; 1/4 cup sugar; Dash of hot chili oil; 2 eggs; 1 tablespoon half-and-half; 2 teaspoons sugar; 1/4 teaspoon Japanese soy sauce; Pinch of kosher salt; 1 teaspoon vegetable oil; 8 large shrimp, peeled and deveined, with tails off; 8 (3-inch) bamboo skewers; 2 tablespoons kosher salt; 2 tablespoons dried wakame; 1 cup hot water; 4 (7-ounce) pieces frozen ramen noodles; 2 ounces crabmeat; 2 cups iceberg lettuce, thinly sliced; 12 grape tomatoes, halved; 1/2 cup thinly sliced ham; 1 cup thinly sliced cucumber sticks; 1/2 cup thinly sliced carrot sticks; 1/4 cup thinly sliced pickled ginger; Pinch of black sesame seeds; 1/2 cup shredded nori

December 9, 2011

When these noodles appear on restaurant menus in Japan, it heralds just one thing: the arrival of summer. This ramen is a classic warm-weather dish, popular from June until September. Chukka means “Chinese,” a reference to the origins of ramen noodles. And it’s not just a restaurant dish—when I was growing up, my mother loved to prepare this for our family.

Recipe notes

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