Hi, I’m Francis, the host of this show “Cooking with Dog.” First, rinse the moyashi bean sprouts and trim off the root ends. Place them into a pan. Add a sprinkle of salt and the sesame oil. Cover and turn on the burner. Heat the pan for 2 minutes. Then, roughly stir the moyashi to help cook evenly. Place onto a mesh strainer. Cool the moyashi with a fan to avoid overcooking. Next, let’s make the sauce. Combine the sugar, soy sauce, vinegar and the water. Stir and dissolve the sugar. Then, add the grated ginger root and the sesame oil. Mix it again. Save 2 tablespoonfuls of the sauce on a plate. Now, let’s prepare the shirataki noodles. Rinse the shirataki and cut the long noodles into shorter lengths with kitchen shears. Then, place the shirataki into a pot of boiling water. Bring it to a rolling boil and boil the noodles for about 30 seconds. Now, strain the shirataki and discard the water from the pot. Place the shirataki back into the empty pot. Turn the heat up to high and stir to remove any excess water. This will help the noodles absorb the sauce later. Now, place the shirataki onto the plate. Toss to coat with the sauce evenly. Chill the shirataki and the remaining sauce in the fridge. And now, place the toppings onto the noodles. Add the shredded cucumber and the tomato. This Chinese-flavored barbecued pork is called Char Siu but you can substitute ham instead. Add the Kinshi Tamago, shredded fried egg sheet and the moyashi bean sprouts. Finally, lightly stir the sauce and pour it over the Hiyashi Chuka. You can also add karashi hot mustard to taste. Even if the package says parboiling is not required, we strongly recommend boiling the shirataki. This will help it to absorb the sauce and reduce any unwanted flavor. Shirataki has very low calories so it is perfect for dieting. It is also rich in dietary fibers and helps maintain your digestive system. Good luck in the kitchen!