Steps

1. In a microwave-safe container, combine glass noodles 30g and water 100ml. Cover with plastic wrap and microwave on 600W for 5 minutes.
   🕒 00:34
2. To the cooked glass noodles, add chicken stock granules 1 tsp and vinegar 1 tbsp, and mix well.
   🕒 00:48
3. Cover with plastic wrap and let sit for 10 minutes to prevent moisture evaporation. (Key Tip: Letting it sit allows the glass noodles to absorb moisture and the flavor to seep in.)
   🕒 01:07
4. Peel 1 carrot (200g), trim the ends, cut lengthwise into 3 pieces, then julienne into 2-3mm thick strips.
   🕒 01:10
5. Place the julienned carrots in a microwave-safe container, cover with plastic wrap, and microwave on 600W for 2 minutes.
   🕒 01:28
6. Drain the cooked carrots in a colander and let them cool to room temperature.
   🕒 01:37
7. Once cooled, squeeze out the water from the carrots and add them to the microwave-safe container with the glass noodles that have been resting.
   🕒 01:52
8. Add the drained canned tuna 1 can, chicken stock granules 2 tsp, sugar 2 tsp, grated garlic 1 tsp, sesame oil 1 tbsp, and toasted sesame seeds 2 tbsp.
   🕒 01:59
9. Finely chop 2 scallions and add them to the ingredients. Mix everything together.
   🕒 02:11
10. "Addictive Carrot Glass Noodles" are ready.
    🕒 02:24
11. In a separate microwave-safe container, prepare "Endless Onion Mayo Carrots". Peel and thinly slice 1/4 onion (60g).
    🕒 02:36
12. Spread the sliced onion on paper towels and let it sit for 5-10 minutes to remove its pungency and drain excess moisture. (Key Tip: Exposing to air removes the pungency, and paper towels absorb moisture, preventing sogginess even when stored.)
    🕒 02:48
13. Julienne 1 carrot (200g) similarly to the addictive carrot glass noodles. (Key Tip: Cut into approximately 2mm thickness to ensure even cooking.)
    🕒 03:08
14. Place the julienned carrots in a microwave-safe container, cover with plastic wrap, and microwave on 600W for 2 minutes.
    🕒 03:17
15. Drain the cooked carrots in a colander and let them cool to room temperature.
    🕒 03:23
16. In a bowl, combine mayonnaise 2 tbsp, soy sauce 2 tsp, sugar 1 tsp, dashi powder 1 tsp, ground sesame seeds 1 tbsp, and toasted sesame seeds 1 tbsp.
    🕒 03:28
17. Once the carrots are cooled, squeeze out the water and add them along with the drained onion to the bowl with the seasonings.
    🕒 03:47
18. Cut 2 chikuwa in half, then diagonally into semi-circles. Finely chop 2 scallions and add them. Mix everything together.
    🕒 04:00
19. Taste and adjust seasoning with salt if needed.
    🕒 04:16
20. "Endless Onion Mayo Carrots" are ready.
    🕒 04:33