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Hiyashi chuka
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Hiyashi chuka, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Hiyashi chuka. Hiyashi chuka (冷やし中華), a Summer dish from Japan. Here is the whole thing, one move at a time.
On screen. Hiyashi chuka
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Hiyashi chuka, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Hiyashi chuka. Hiyashi chuka (冷やし中華), a Summer dish from Japan.
On screen. Hiyashi chuka
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out dry spaghetti, cucumber, cooked ham, egg, tomato. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Large pot, Scale, Colander, Timer.
On screen. Large pot · Scale · Colander
Scene 5 · step · 7s
Step 1
Shot. Hiyashi chuka: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Hiyashi chuka. Heat to a rolling boil at 212°F / 100°C and give it 5 minutes so the surface is actually hot. Weigh dry spaghetti, cucumber, cooked ham, egg, tomato, rice vinegar, tamari, toasted sesame oil, kosher salt. Hiyashi chuka is cooked in Summer as its own plate, not as a copy of a restaurant menu. Chill wheat noodles and top them with cucumber, ham, egg, and tomato in a vinegar and sesame sauce. Spaghetti is the wheat noodle. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Hiyashi chuka: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Hiyashi chuka is cooked in japan. Also called 冷やし中華. Boil only the starch. The sauce belongs in a second pan.
On screen. Hiyashi chuka is cooked in japan. Also called…
Scene 7 · step · 7s
Step 3
Shot. Hiyashi chuka: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Hiyashi chuka, until the edges take a little color. Potatoes are done when a knife enters with almost no resistance.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Hiyashi chuka: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Boil 14 min in real time.
Voiceover. Add the remaining weighed foods and cook Hiyashi chuka at a rolling boil at 212°F / 100°C. Start checking at 14 minutes. Hiyashi chuka is done when the starch is tender to a knife and the sauce, if there is one, clings instead of pooling.
On screen. Add the remaining weighed foods and… · Boil 14 min
- 🇯🇵 JapanEast Asiasig-japan-hiyashi-chuka-sig-japan-hiyashi-chuka-9
Step 5
step · japan
Scene 9 · step · 6s
Step 5
Shot. Hiyashi chuka: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Hiyashi chuka, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Hiyashi chuka, not the…
- 🇯🇵 JapanEast Asiasig-japan-hiyashi-chuka-sig-japan-hiyashi-chuka-10
Step 6
step · japan
Scene 10 · step · 7s
Step 6
Shot. Hiyashi chuka: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Hiyashi chuka for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in japan, with the sauce or garnish that belongs to it. Film Hiyashi chuka in this shot order and no other: aromatics softening without color; the slice or ladle hitting a warm plate; a cooling rack and a waiting towel; a blender lid held down for the puree. Slate words for the editor: ember, sable, hearth, zester, shimmer, jute, amber, olive, dough, skillet.
On screen. Rest Hiyashi chuka for 5 minutes,… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Hiyashi chuka is done when the starch is tender to a knife and the sauce, if there is one, clings instead of pooling.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Hiyashi chuka looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Hiyashi chuka turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Hiyashi chuka, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 238 calories, with 10.1 grams of protein. Pai marks it Moderate.
On screen. 238 kcal · 10.1 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Hiyashi chuka
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Hiyashi chuka from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.