Steps

1. Trim the dried ends of the myoga and cut them in half.
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2. Slice the myoga diagonally.
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3. Fill a bowl with water, add the sliced myoga, and soak for about 5 minutes to remove bitterness. (Key Tip!) Myoga can be quite pungent, so soaking it in water helps remove its astringency, making it more palatable.
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4. Rinse the perilla leaves and pat them dry.
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5. Trim the stems off the perilla leaves and cut them in half lengthwise.
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6. Stack the halved perilla leaves and thinly slice them into strips. (Key Tip!) If using standard-sized perilla leaves, slicing them into fine strips directly is usually fine.
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7. Cut off both ends of the cucumber. Trim about 1.5cm from the end where the stem was attached, and rub the cut surfaces together to remove bitterness.
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8. Let the cucumber soak for about 30 seconds to 1 minute. Once no more foam appears, rinse it with water and pat it dry. (Key Tip!) The stem end has a stronger bitterness, so this method will help you enjoy it more deliciously.
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9. Cut the cucumber in half lengthwise.
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10. Slice the cucumber diagonally into 5mm thick pieces.
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11. Slice the chikuwa diagonally into 1cm thick pieces (round slices are also acceptable). (Key Tip!) Aim for about one pack of chikuwa (4-5 pieces, or 3 larger ones) as a guideline.
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12. Thoroughly drain the soaked myoga and pat it dry with paper towels.
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13. In a bowl, combine Mayonnaise 2.5 tbsp, Bonito Flakes (Katsuobushi) 3g, Toasted Sesame Seeds 1 tbsp, Soy Sauce 1 tsp, Vinegar 1 tsp, Sugar 0.5 tsp, and Lemon Juice 0.5 tsp. Mix well until the sugar granules dissolve. (Key Tip!) If making a homemade ponzu is too much trouble, you can substitute with about 1 to 1.5 tbsp of store-bought ponzu sauce.
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14. Add the sliced chikuwa, cucumber, perilla leaves, and myoga to the mixed dressing. Toss well until everything is evenly coated. (Key Tip!) To prevent the perilla leaves from clumping, gently loosen them before mixing. Adding the ingredients after mixing the seasonings helps prevent uneven flavoring.
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15. Once everything is evenly mixed, it's ready to serve.
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