Hiyashi Chuka is a refreshing noodle recipe with lots of vegetables. A small amount of karashi hot mustard will bring out the flavor of the lemon soy sauce. You can also arrange the toppings to your taste.
Let's make lemon soy sauce. Put the chicken stock powder in a bowl and dissolve in hot water. Add the sugar and stir until dissolved. Then add the 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 leaf into fine pieces. Slice the ginger root. Chop the slices into fine strips and chop them into fine pieces.
Combine the sesame paste and sugar in a bowl and stir to mix. Add the soy sauce and stir until evenly mixed. Add vinegar and water to the mixture.
Add the chopped spring onion leaves, ginger root, sesame oil and doubanjiang. Stir to mix and let the sauce sit in the fridge.
Let's make fried egg sheet. Crack the egg in a bowl. Add the 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 chopsticks, cook the other side, and place it on a cutting board.
Repeat the process and stack the egg sheets on top of each other. Cut the omelettes in half and chop them into 2mm (0.08") strips.
Let's cut the ingredients for toppings. Cut the tomato in half, remove the stem end and cut into 6 wedges. Chop the ham slices into thin strips.
Remove the stem end of the cucumber and cut into 7cm (2.8") pieces. Slice the cucumber into thin slices and chop them into 2mm (0.08") strips.
Remove the root parts of the broccoli sprouts. Rinse the sprouts in a bowl, pour some water and drain with a mesh strainer. 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. Place the noodles in a wire sieve and squeeze out excess water.
Place the noodles in a bowl, add sesame oil and broccoli sprouts and toss to coat evenly. Arrange the noodles on a plate.
Garnish the Hiyashi Chuka with the fried egg, ham, cucumber, tomato and boiled shrimp. Finally, top with white sesame seeds.
Chill the sauce beforehand and pour over either lemon soy sauce or sesame sauce when the dish is ready to serve.
This recipe is popular especially in summer and many restaurants in Japan serve Hiyashi Chuka only during summer time.