Steps

1. In a bowl, combine Chinese Soup Paste (Shantan) 1 tsp and about 10cc water, then microwave for 10 seconds.
   🕒 00:20
2. After microwaving, mix thoroughly until no powdery clumps remain. Key Tip: Dissolving in a small amount of water first and then microwaving saves cooling time and prevents separation.
   🕒 00:44
3. Add Mayonnaise 1 tbsp to the dissolved Chinese soup paste and mix well with a whisk. Then, add Sesame Oil 1 tbsp and mix. Key Tip: Mayonnaise can easily separate, so mix it thoroughly with other seasonings before adding to ensure it becomes one with the mixture.
   🕒 00:57
4. Add Apple Cider Vinegar 2 tbsp, Mirin (Sweet Rice Wine) 1 tsp, Sugar 2 tbsp, Soy Sauce 2 tbsp, and the remaining 40cc water in order. Whisk everything together thoroughly to complete the sauce. Key Tip: To prevent oil and water from separating, whisk until uniform.
   🕒 01:22
5. Thinly slice 1/2 cucumber diagonally, stack the slices, and cut into thin strips from the edge.
   🕒 02:16
6. Stack 4 slices of pork loin ham one by one, then cut into thin strips from the edge. Key Tip: Peeling the ham slices before cutting makes them easier to separate.
   🕒 02:55
7. Prepare 1/3 pack of sprouts and 4 imitation crab sticks. Shred the imitation crab sticks finely.
   🕒 03:30
8. Crack 1 egg into a bowl and whisk until no lumps of egg white remain. Add 1 tsp sugar, a pinch of salt, and a slurry of potato starch (1 tsp potato starch, 1 tsp water) and mix. Key Tip: Adding the potato starch slurry makes the thin omelet less prone to tearing and gives it a chewy texture.
   🕒 03:55
9. Heat a frying pan over medium-low heat. Once warm, add oil and spread it evenly. Stir the beaten egg, then pour it into the pan. Tilt the pan to spread the egg mixture evenly.
   🕒 04:43
10. Cook over low heat until the egg mixture is no longer liquid, then cover and steam for 30 seconds. Turn off the heat to finish the thin omelet. Key Tip: Cooking slowly over low heat and spreading the egg mixture evenly ensures a thin and uniform omelet.
    🕒 05:09
11. While the omelet is cooling, boil water for the noodles.
    🕒 05:54
12. Cut the cooled thin omelet into three equal parts, stack them, and slice thinly from the edge to create shredded egg. Key Tip: Placing the omelet with the cooked side (the side that was on the bottom in the pan) facing up makes it easier to slice.
    🕒 05:58
13. Add Somen noodles for 2 servings to boiling water and separate them thoroughly. Cook for longer than the indicated cooking time. Key Tip: Keep the heat strong to prevent the water temperature from dropping, and cook longer than the package instructions for Hiyashi Chuka.
    🕒 06:55
14. Transfer the cooked noodles to a colander and rinse under running water to remove the starch.
    🕒 07:18
15. Firmly chill the noodles in ice water, then drain thoroughly to prevent the sauce from becoming diluted. Key Tip: Thoroughly rinsing off the noodles' sliminess, chilling them in ice water, and completely draining them is crucial. This significantly improves the texture and evenness of flavor.
    🕒 07:38
16. Arrange the noodles in a mound on a plate. Around the noodles, artfully arrange the cucumber, pork loin ham, sprouts, imitation crab sticks, and shredded egg. Key Tip: Arranging the noodles in a mound rather than flat makes for a more appealing presentation.
    🕒 08:09
17. Finally, garnish with pickled ginger (amount not specified) and pour the prepared sauce over everything to serve.
    🕒 06:28