Steps

1. Thinly slice 50g cucumber, then julienne it.
   🕒 03:35
2. Peel 1/2 clove garlic and prepare to grate it.
   🕒 04:24
3. Slice 70g chicken tenderloin thinly on the bias. 【Pro Tip!】 The sinew won't be noticeable if sliced thinly, so it doesn't need to be removed.
   🕒 04:47
4. In a bowl, add 250ml cold water, 1 tbsp Marutori Garasupu™, 1 tsp oyster sauce, grated 1/2 clove garlic, 1 tsp vinegar, and black pepper to taste, then mix well. 【Pro Tip!】 Marutori Garasupu™ has fine particles and dissolves easily in water.
   🕒 05:29
5. Chill the prepared soup thoroughly in the refrigerator or freezer.
   🕒 06:52
6. Bring water to a boil in a pot. Once boiling, add 100g somen noodles and the bias-sliced 70g chicken tenderloin together, and boil for about 1 minute, slightly less than the package instructions. 【Pro Tip!】 Boiling the noodles and tenderloin together saves time.
   🕒 07:08
7. Drain the boiled somen and chicken tenderloin in a colander, then thoroughly rinse and rub them under running water to remove sliminess.
   🕒 07:57
8. Place the somen and chicken tenderloin into ice water and chill them thoroughly until completely cold. 【Pro Tip!】 Chilling with ice water gives the somen a firm texture and prevents it from becoming mushy.
   🕒 08:10
9. Drain the chilled somen and chicken tenderloin in a colander, then squeeze out excess water firmly. 【Pro Tip!】 Squeezing out the water prevents the soup added later from becoming diluted.
   🕒 08:33
10. Place the somen into a bowl and pour the thoroughly chilled soup over it.
    🕒 08:45
11. Arrange the chicken tenderloin, julienned cucumber, and 1 boiled egg (halved) on top.
    🕒 08:59
12. Finally, drizzle with 2 tsp sesame oil and, if desired, sprinkle with a pinch of Ajishio (seasoned salt) to finish.
    🕒 09:25