Place a dry frying pan on the stove and turn on the heat to medium-high. Add 4 tbsp toasted sesame seeds and toast until you can smell the aroma and they've turned lightly golden.
Transfer the sesame seeds to a mortar and pestle (or a pepper mill etc) and grind to a fine powder.
Add the ground sesame seeds, 4 tbsp Japanese mayonnaise, 2 tsp rice vinegar, 1 tbsp sugar, 2 tsp soy sauce, 2 tsp sesame oil and 1 tsp wasabi paste in a container and mix thoroughly. Chill in the fridge until it's time to serve.
Heat a frying pan on medium-low and coat with 1 drizzle cooking oil using a paper towel to spread evenly and remove the excess.
While it's heating, whisk 1 medium egg(s) in a bowl with 1 pinch salt.
Pour the whisked egg through a sieve to make it smooth.
Pour a thin layer of egg into the pan (you might need to do this in batches if your pan is small) and fry until 80% cooked.
Peel the egg out of the pan, roll and cut into thin slices.
Thinly slice 25 g fresh wood ear mushroom(s) and ½ tomato(s). Peel and julienne ¼ carrot(s) and 5 g ginger root. Julienne ½ Japanese or Persian cucumber(s) with the skin still on and use a fork to shred 20 g imitation crab. Drain 2 tbsp tinned sweetcorn.
Boil 200 g dry somen noodles according to the instructions on the packaging. (Approx 2 minutes.)
Pour the noodles through a sieve and rinse with cold running water to halt the cooking process and cool them quickly. Place some ice cubes in there to chill them further.
Place the chilled noodles on a serving plate and arrange the vegetables and imitation crab on top.
Drizzle with the homemade sesame dressing.
Mix thoroughly before eating and enjoy!