Steps

1. Fill a pot with water and bring to a boil.
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2. Add 1/2 tsp salt to the boiling water.
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3. Gently place 1 egg into the pot and boil for 8 minutes. The key here! Rolling the egg gently for about 2 minutes from the start of boiling will help the yolk stay in the center. Roll it gently to prevent cracking.
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4. After 8 minutes, immediately remove the egg and immerse it in ice water for about 10 minutes to cool thoroughly. The key here! Cooling makes the shell easier to peel off smoothly.
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5. Cut 5cm green onion lengthwise into two halves and remove the tough inner core.
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6. Thinly slice the white part of the green onion along the grain.
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7. Place the thinly sliced green onion in ice water and let it sit for 5-10 minutes. The key here! Chilling in cold water will make the green onion curl up and become fluffy white shredded green onion.
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8. Wash 1 shiso leaf under running water and pat it dry.
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9. Trim the stem of the shiso leaf, roll it up, cut it in half, then thinly slice it.
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10. Thinly slice 1/4 cucumber after cutting it diagonally.
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11. Remove the core from 1/4 tomato and cut it into wedges.
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12. Thinly slice 1 slice of ham.
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13. Bring a large pot of water to a boil.
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14. Add 100g somen noodles to the boiling water and cook according to package directions. The key here! Be careful of boiling over while cooking.
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15. Drain the noodles once cooked.
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16. Quickly rinse the drained somen noodles under cold water and rub them thoroughly. The key here! Rubbing them will give a smooth texture.
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17. Thoroughly drain the water from the chilled somen noodles.
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18. Crack the round side of the boiled egg, dip it lightly in water, then peel the shell. The key here! Peel from one spot along with a thin membrane, hook your thumb underneath where you made the crack, and peel by stroking. Dipping in water occasionally makes peeling easier.
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19. Cut the peeled egg into 4 wedges lengthwise.
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20. Drain the chilled green onion from the ice water.
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21. Thoroughly pat dry the drained green onion with paper towels.
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22. Add the thinly sliced shiso leaf to the patted dry green onion and mix together.
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23. In a bowl, combine 200ml cold water, ice, 50ml Shiro Dashi (White Soy Sauce Base), 1/2 tsp sugar, 1 tsp vinegar, and 1 tbsp olive oil. Mix well until the sugar dissolves. The key here! Adding sugar adds richness to the flavor and softens the sharpness of the saltiness. Olive oil pairs well with Shiro Dashi, and vinegar provides a refreshing finish.
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24. Place the drained somen noodles in a serving bowl.
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25. Pour the prepared sauce over the somen noodles.
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26. Top with tomato, ham, cucumber, and the cut egg.
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27. Place the shredded green onion and shiso mixture on top.
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28. Finally, sprinkle with white sesame seeds (to taste) and it's ready to serve.
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