Steps

1. In a bowl, combine 100g grated ginger and 1 tsp salt, and mix well.
   🕒 00:00
2. Heat 150g white sesame oil in a pot until it reaches about 180°C (356°F).
   🕒 00:58
3. Gradually add the hot white sesame oil to the bowl of ginger, stirring as you go to incorporate. Once all the oil is added, let it cool before transferring to a sterilized bottle. 【Key Tip!】 Stirring during this process maximizes the ginger's aroma.
   🕒 01:16
4. In a bowl, combine 2 tbsp dashi granules and pour in 300-350ml boiling water to dissolve.
   🕒 01:46
5. Add salt to taste, 2 tbsp Mirin (Sweet Rice Wine), and 3 tbsp Rice Vinegar to the broth and mix well. Taste and adjust seasoning with more salt or vinegar as desired.
   🕒 02:10
6. Place the bowl of broth in an ice bath to chill thoroughly.
   🕒 03:06
7. Julienne 1/2 cucumber and 1 myoga ginger.
   🕒 03:24
8. Cook 1 portion of Chinese noodles in boiling water according to package instructions (approx. 2 minutes 30 seconds).
   🕒 03:33
9. Rinse the cooked Chinese noodles under running water, then immerse them in ice water to chill completely. Drain well.
   🕒 03:50
10. Pour the chilled broth into a serving bowl. Add the drained Chinese noodles, top generously with the julienned cucumber and myoga ginger, and drizzle with 2 tsp Ginger sauce (add more to taste). This completes the dish.
    🕒 04:24
11. For an extra kick, add plenty of white pepper or vinegar to enjoy a different flavor profile. 【Recommended Pairing!】 The combination of ginger and pepper is particularly delicious.
    🕒 06:38