1. First, make the sauce by taking a small jug and adding 50 ml of cold water, 50ml of soy sauce, 50ml of rice vinegar, 15g of sugar, 1tsp of sesame oil and a pinch of black pepper. Mix well until the sugar is dissolved and store in the fridge until it's time to dish up.
   

Kinshi Tamago (Shredded Egg)

1. 1. First, crack one egg into a bowl with a pinch of salt and whisk well.
      
   2. Pour the whisked egg into a sieve over another bowl and use a spoon to help it pass through.
      
   3. Heat a small non-stick frying pan on a medium-low setting and add a small drizzle of oil. Use a paper towel to spread the oil around the pan and remove the excess.
      
   4. Pour the egg into the pan and swirl it around, coating the bottom of the pan with an even layer.
      
   5. Cook until the egg is 80% done (slightly soft on the surface) and remove from the heat. 
      
   6. Peel the egg out of the pan and transfer it to a chopping board.
      
   7. Roll the egg up and cut into slices, about 2mm in thickness.
      

Hiyashi Chuka

1. Peel quarter of a carrot and cut into thin strips, about 2mm thick.
   
2. Cut the cucumber in diagonal slices and then cut each slice into 2mm strips.
   
3. Slice the ham into 2mm strips and thinly slice half a tomato.
   
4. Boil the ramen noodles (follow the instructions on the packaging).
   
5. Once the noodles are cooked, drain the water by pouring them into a colander. Run the noodles under cold water and add a couple of ice cubes to make them extra cold.
6. Once chilled, divide the noodles onto two serving plates.
   
7. Lay the strips of ham, kinshi tamago and vegetables over the top of the noodles.
   
8. Pour the sauce over the dish.
   
9. You can drizzle this dish with mayonnaise, chili oil or top with pickled ginger/sesame seeds. (optional)
10. Mix well and enjoy!