Hi, I'm Francis, the host of this show, "Cooking with Dog"!
First, let's make lemon soy sauce.
Put chicken soup base in a bowl, and dissolve in hot water.
Stir brown sugar until dissolved, and add soy sauce and vinegar to the mixture.
To get most of the juice out of the lemon, roll it on the chopping board while pressing down.
Cut the lemon in half and squeeze.
Measure and add the lemon juice and sesame oil to the mixture.
Stir lightly, and let the sauce sit in a fridge.
Let's make sesame sauce next.
Chop the spring onion into fine pieces.
Slice the ginger.
Chop the slices into fine strips, and chop them into fine pieces.
Put sesame paste and brown sugar in a bowl, and stir to mix.
Put soy sauce, and stir until evenly mixed.
Add vinegar and water to the mixture.
Put the chopped spring onion, ginger, sesame oil, and doubanjiang.
Stir to mix, and let the sauce sit in a fridge.
Let's make fried omelette.
Crack the egg in a bowl.
Add salt, water, and potato starch,
and stir the mixture thoroughly.
Heat the oil in a frying pan.
Check if the surface is hot enough, and pour half of the mixture over the pan.
Quickly spread the egg.
When the egg is almost cooked, turn off the burner.
Flip the omelette with the chopsticks.
Cook the other side, and place it on a chopping board.
Repeat the process, and pile up each on top of the other.
Cut the omelettes in half, and chop them into fine strips.
Let's cut the ingredients for toppings.
Cut a tomato in half, remove the stem end, and cut into six wedges.
Chop the ham slices into thin strips.
Remove the stem end of the cucumber, and cut into three-inch pieces.
Slice the cucumber into thin layers, and chop them into fine strips.
Remove the root part of the broccoli sprouts.
Rinse the sprouts in a bowl.
Pour some water, and drain with the wire sieve.
Dry the sprouts on a paper towel.
Let's cook the Hiyashi Chuka noodles.
Put the noodles in a large pot of boiling water.
When the water boils again, reduce the heat to low.
Follow the direction on the package for the noodles' cooking time.
Turn off the burner, and rinse the noodles with running water.
Let the noodles cool in ice water.
Put the noodles in a wire sieve, and squeeze out excess water.
Put the noodles in a bowl, add sesame oil and broccoli sprouts, and toss to coat evenly.
Serve the noodles on a plate.
Garnish the Hiyashi Chuka with the fried egg, ham, cucumber, tomato, and boiled shrimps.
Finally, top with white sesame seeds.
Lemon soy sauce and Japanese hot mustard are a very popular combination.
Chill the sauce beforehand, and pour on either lemon soy sauce or sesame sauce when it is ready to serve.
You can also arrange the toppings as you like.
This recipe is popular, especially in summer, and many restaurants in Japan serve Hiyashi Chuka only during the summertime.
Good luck in the kitchen!