From chilled ramen to floral cocktails, try these 3 refreshing Japanese recipes to beat the summer heat

Summer has officially begun in India, with the scorching heat and humidity affecting our skin, health and even our appetite. In Japan, there are staples like cold noodles and refreshing drinks that are easy to eat even when the summer heat makes you lose your appetite. The temperatures in cities like Delhi, Rajasthan, Punjab and Uttar Pradesh are quite high, with more and more days reaching 45°C. In this article, we will introduce some delicious Japanese dishes that are easy to eat even when the summer heat makes you hungry. So, put on your chef’s hat and indulge in some delicious Japanese food. (Read also: Sweet Summer Indulgence: 5 Refreshing Watermelon Recipes to Keep You Cool and Hydrated )

Refreshing Japanese Summer Recipes

1. Chilled Chukka

(Recipe courtesy of Saurabh Sharan, Head Chef, Guppy)

material:

Ramen noodles, parboiled, 100g

25g honeydew melon

25g cucumber

2 crab sticks

1 shrimp with shell

1 teaspoon wakame seaweed

For the sauce

Stock 200ml

30ml soy sauce

30ml rice vinegar

5ml sesame oil

Breakfast sugar 40g

Sesame seeds – 5g

Japanese mustard paste 2g

Method:

1. Prepare ingredients: Soak wakame seaweed, slice cucumber and melon, shred crab sticks, boil and marinate shrimp, and cool boiled ramen noodles.

2. Make the sauce: Heat the soup with soy sauce and sugar until dissolved. Allow to cool and then add rice vinegar and sesame oil. Chill in the freezer.

3. Chill the plate: Place the noodle plate in the freezer for 15 minutes.

4. Plate the noodles: Drain the cooled noodles onto a plate.

5. Add toppings: Arrange the cucumber, melon, crab sticks, and shrimp on top of the noodles.

6. To serve: Pour the cooled sauce over the topping, garnish with sesame seeds and add Japanese mustard paste.

2. Rosie Rosie

(Recipe courtesy: Nishant K Gaurav, Head Mixologist, Guppy)

material:

45ml whiskey

Aperol 10ml

Apple Shochu 30ml

4-5 drops lemon juice

Rose cordial 45ml

Method:

1. Prepare a tall glass and keep it chilled.

2. Decorate your glass with dried rose petals

3. Using a cocktail mixer, mix all ingredients together.

4. Add ice and mix well (stir gently 6-7 times)

5. Pour into a glass lined with clear ice (recommended)

6. Decorate with rose petals

3. Pompom Lime

(Recipe courtesy: Nishant K Gaurav, Head Mixologist, Guppy)

material:

45ml gin

Mastiha 15ml

Pomegranate cordial 30ml

4-5 mint leaves

10ml lemon juice

3-4 drops of Still Avant

Method:

1. Prepare a coupe glass and keep it chilled.

2. Place all ingredients in a cocktail shaker

3. Put the cubed ice and stain into a separate shaker and shake well to make a dry shake.

4. Give it a hard, dry shake to achieve a creamy texture

5. Strain through a fine mesh strainer into a chilled glass.

6. Decorate with printed rice paper and mint leaves.