Steps

1. Add water and 1 tbsp vinegar to a pot and bring to a boil. [Chef's Tip!] Adding vinegar makes the eggshells easier to peel smoothly.
   🕒 01:04
2. Soak the egg in lukewarm water. [Chef's Tip!] Reducing the temperature difference between the shell and water prevents cracking during boiling.
   🕒 02:53
3. Add 1 egg to the boiling pot and boil for 7 and a half minutes. Once boiled, transfer to cold water and peel.
   🕒 03:15
4. Wash 2 lettuce leaves and julienne them.
   🕒 01:41
5. Peel 20g prosciutto slices one by one, stack them, and julienne. [Chef's Tip!] Peeling them first makes them easier to separate after slicing.
   🕒 03:45
6. In a bowl, add the powder soup packet and sesame seeds (included with Sapporo Ichiban Shio Ramen), 200cc water, 1 tsp vinegar, 2g bonito powder, and black pepper to taste. Mix well.
   🕒 04:34
7. Place the mixed soup in the refrigerator to chill.
   🕒 05:49
8. Bring water to a boil in a pot and cook the noodles from 1 pack Sapporo Ichiban Shio Ramen for 4 minutes. [Chef's Tip!] For chilled noodles, boil them longer than usual to achieve a chewy texture when tightened with cold water.
   🕒 05:59
9. Chill the cooked noodles in ice water and squeeze out the excess water thoroughly. [Chef's Tip!] Squeezing out the water well prevents the soup from becoming diluted.
   🕒 08:22
10. Plate the chilled noodles in a bowl.
    🕒 08:52
11. Place the julienned lettuce and prosciutto on top of the noodles.
    🕒 09:00
12. Place the hard-boiled egg, cut in half, on top.
    🕒 09:31
13. Sprinkle black pepper to taste over the entire dish.
    🕒 09:36
14. Sprinkle plenty of the included sesame seeds.
    🕒 09:41
15. Sprinkle a pinch of Aji Shio on the hard-boiled egg. [Chef's Tip!] Seasoning the egg directly with Aji Shio creates a harmonious balance of flavors between the egg and the soup.
    🕒 09:55
16. Sprinkle a pinch of Aji Shio on the lettuce.
    🕒 10:10
17. Finally, drizzle with 1 tbsp olive oil and serve.
    🕒 10:20