Steps

1. Prick Chicken Breast (1/2 piece, 150g) in several places with a fork and place in a microwave-safe container.
   🕒 00:38
2. Rub Cooking Sake (Rice Wine) (1 tbsp) and Salt (pinch) all over the chicken breast.
   🕒 00:46
3. Cover with plastic wrap and microwave at 600W for 2 minutes.
   🕒 00:51
4. Remove, flip the chicken, and microwave for another 1 minute 30 seconds.
   🕒 00:56
5. Transfer to a plate, cover with plastic wrap, and let cool to room temperature.
   🕒 01:01
6. Add Chicken Bouillon Powder (1 tbsp) to the liquid remaining in the bowl and dissolve.
   🕒 01:07
7. Add Water (300ml), Ground Sesame Seeds (1 tbsp), and Sesame Oil (1/2 tbsp) and mix well.
   🕒 01:19
8. Chill the soup in the freezer or refrigerator.
   🕒 01:29
9. Julienne Cucumber (1/2).
   🕒 01:37
10. Thinly slice the cooled chicken.
    🕒 01:43
11. Boil Egg (1) in hot water for 8 minutes. Cool under running water, peel, and set aside.
    🕒 01:52
12. Boil Somen Noodles (3 bundles) according to package directions. Rinse in cold water and drain.
    🕒 01:59
13. Line a serving bowl with 1-2 Ice Cubes and arrange the somen noodles to cover the ice. (This is the trick!) Placing ice underneath keeps the noodles cold without diluting the soup.
    🕒 02:19
14. Arrange the sliced cucumber and chicken over the noodles.
    🕒 02:29
15. Pour the chilled soup into the bowl.
    🕒 02:38
16. Add the hard-boiled egg and serve.
    🕒 02:52