Steps

1. Boil water in a pot and add a generous amount of salt. [This is the key!] To properly season the macaroni and prevent it from becoming dry, add plenty of salt.
   🕒 00:56
2. Add 100g of macaroni to the boiling water and cook for 1-2 minutes longer than the package instructions. [This is the key!] Cook for a longer time to allow the macaroni to absorb enough moisture, preventing it from becoming dry by absorbing too much seasoning.
   🕒 01:12
3. Thinly slice 1/4 of an onion. [This is the key!] Slicing thinly will help it integrate better with the macaroni salad.
   🕒 02:14
4. Soak the thinly sliced onion in water to reduce its pungency.
   🕒 02:32
5. Cut 1 cucumber in half, then slice thinly diagonally.
   🕒 02:45
6. Place the sliced cucumber in a bowl, sprinkle with salt, massage, and firmly squeeze out any excess moisture. [This is the key!] This step is crucial as vegetable moisture can make the macaroni salad watery.
   🕒 03:03
7. Roughly chop 3-4 slices of roast ham. [This is the key!] Chopping it finely will help it mix better with the macaroni and mayonnaise, creating a cohesive texture.
   🕒 03:29
8. Drain the cooked macaroni in a colander and rinse completely under cold running water. [This is the key!] Cooling it maintains its texture and helps to wipe off any excess surface moisture.
   🕒 04:01
9. Thoroughly squeeze the water out of the soaked onion.
   🕒 05:00
10. In a bowl, combine 5 tbsp of mayonnaise, 2 tbsp of milk, and 1/2 tsp of sugar. Mix well. [This is the key!] Adding milk and sugar creates a milder, richer flavor.
    🕒 05:30
11. Add the drained macaroni, squeezed cucumber, squeezed onion, and chopped ham to the bowl with the dressing. Mix everything thoroughly.
    🕒 06:18
12. Taste and adjust seasoning with salt and coarsely ground pepper if necessary.
    🕒 06:56
13. Transfer to a serving dish and garnish with grated wasabi or whole grain mustard, if desired.
    🕒 06:35