Steps

1. Julienne 1/2 cucumber. (Tip!) Julienne it so it's easy to pick up with chopsticks along with the somen.
   🕒 02:28
2. Drain the oil from 1/2 can of tuna.
   🕒 03:07
3. In a bowl, combine the drained tuna, 2 tbsp mayonnaise, 1 tbsp Kore! Uma!! Tsuyu (Japanese Soup Base), 3-4 cm wasabi, black pepper to taste, and 1/3 tsp sugar. Mix well to create the sauce. (Tip!) Wasabi's spiciness mellows when mixed with mayonnaise. Adjust the amount to your preference.
   🕒 03:26
4. Chill the prepared sauce in the refrigerator or freezer.
   🕒 04:32
5. Bring a generous amount of water to a boil in a pot and cook 100g somen noodles.
   🕒 04:49
6. For hand-stretched somen, aim for a cooking time of 1 to 1 minute 10 seconds.
   🕒 05:03
7. Transfer the cooked somen to a colander and rinse with cold running water to cool.
   🕒 05:23
8. After rinsing with cold running water, thoroughly chill the somen in ice water to remove any sliminess. (Tip!) Chilling thoroughly in ice water makes the somen even more delicious.
   🕒 05:45
9. Lightly shake and thoroughly drain the chilled somen. (Tip!) Draining the water well helps the somen mix better with the sauce.
   🕒 06:17
10. Arrange the drained somen on a plate.
    🕒 06:22
11. Place the chilled tuna mayo sauce on top of the somen and mix thoroughly. Add more wasabi to taste, if desired.
    🕒 06:36
12. Arrange the julienned cucumber around the somen.
    🕒 07:09
13. Sprinkle shredded nori to taste on top.
    🕒 07:27
14. Enjoy a flavor change by adding vinegar to taste, if desired.
    🕒 08:26