Steps

1. Break 100g pasta in half and place in a bowl.
   🕒 00:02
2. Add enough water to cover the pasta, and add a pinch of salt. Cover loosely with plastic wrap, leaving one small opening for steam to escape.
   🕒 00:05
3. Microwave on 600W for 3 minutes longer than the time indicated on the pasta package.
   🕒 00:14
4. Drain the water, drizzle with a little olive oil, and toss to coat. Let cool to room temperature.
   🕒 00:22
5. In a separate bowl, crack 2 eggs and lightly whisk with chopsticks.
   🕒 00:36
6. Cover with plastic wrap, leaving one small opening for steam to escape, and microwave on 600W for 1 minute 30 seconds.
   🕒 00:41
7. Break up the egg with chopsticks. Let cool to room temperature.
   🕒 00:49
8. Cut 1 cucumber in half lengthwise, and scoop out the seeds with a spoon.
   🕒 01:00
9. Slice the cucumber diagonally into about 5mm thick pieces.
   🕒 01:06
10. Place the sliced cucumber in a bag, add a pinch to two pinches of salt, and shake the bag to coat evenly.
    🕒 01:12
11. Let stand for 5-10 minutes, or until water is released from the cucumber.
    🕒 01:25
12. Thinly slice 1/2 onion.
    🕒 01:32
13. Cut 120g thick-cut bacon into 1cm thick pieces.
    🕒 01:37
14. Place the cut bacon in a frying pan and cook over medium heat until browned.
    🕒 01:43
15. Add the sliced onion and cook together until browned.
    🕒 01:51
16. Remove from heat and let cool to lukewarm.
    🕒 02:00
17. Squeeze out the moisture from the salted cucumber thoroughly.
    🕒 02:07
18. In a large bowl, combine the cooled pasta, crumbled egg, squeezed cucumber, and cooked bacon and onion.
    🕒 02:12
19. Mix the ingredients well first.
    🕒 02:21
20. Add 4 tbsp mayonnaise, 1 tsp sugar, 1 tsp vinegar, and 1 tsp shiro dashi, and mix everything thoroughly.
    🕒 02:23