Steps

1. Peel 1/4 Onion and thinly slice it along the grain.
   🕒 02:16
2. Cut off the ends of 1/2 Cucumber, slice diagonally into about 5mm thick pieces, then julienne.
   🕒 02:37
3. Spread the sliced cucumber on paper towels, cover with more paper towels, and pat dry to remove moisture.
   🕒 03:08
4. Bring water to a boil in a frying pan or pot.
   🕒 03:28
5. Once boiling, add 1/2 tsp Salt (not included in ingredients) and boil 100g Pasta for 1 minute longer than the package instructions. (Secret Tip!) This keeps it from becoming hard when cold and maintains a pleasant texture.
   🕒 03:39
6. Add the sliced onion during the last minute of boiling. (Secret Tip!) This removes the onion's sharpness.
   🕒 04:09
7. Turn off the heat after 1 minute, drain, and transfer to a colander.
   🕒 04:28
8. While still hot, drizzle with 1/2 tbsp Olive Oil and toss to coat evenly. (Secret Tip!) This prevents the pasta from sticking together.
   🕒 04:45
9. Let the pasta cool down to prevent separation with the mayonnaise. (Secret Tip!) To prevent drying, loosely cover with paper towels while cooling.
   🕒 05:02
10. While the pasta is cooling, flake 5 Crab Sticks into bite-sized pieces.
    🕒 05:23
11. Transfer the cooled pasta to a bowl, add 80g Corn, the flaked crab sticks, and the patted-dry cucumber.
    🕒 05:39
12. Mix the ingredients well.
    🕒 05:53
13. Add 1 tsp Sugar, 1/2 tsp Dashi Powder, 1/3 tsp Garlic Powder, Salt and Pepper to taste, 2 tsp Vinegar, 1 tsp Soy Sauce, and 4 tbsp Mayonnaise. Mix everything thoroughly.
    🕒 06:01
14. Taste and adjust seasoning with salt and pepper as needed.
    🕒 06:24