• First, make the sauce by taking a small jug and adding 50 ml cold water, 50 ml Japanese soy sauce (koikuchi shoyu), 50 ml rice vinegar, 1 tbsp sugar, 1 tsp toasted sesame oil and 1 pinch ground 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)

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

Hiyashi Chuka

• Boil the ramen noodles (follow the instructions on the packaging).
  
• Once the noodles are cooked, drain the water by pouring them through a colander and then run them under cold water to wash and cool. Add a few ice cubes to make them extra cold.
  
• Once chilled, divide the noodles onto two serving plates and top with thinly sliced 20 g ham, vegetables (50 g Japanese cucumber, 70 g tomato, 70 g carrot) and a handful of kinshi tamago.
  
• Pour the sauce over the dish and optionally garnish with 1 tsp Japanese mayonnaise, ½ tsp chili oil (rayu) or 1 tsp toasted white sesame seeds.
  
• Mix well before eating and enjoy!