Preparing the ingredients

Cup of Yum
1. Cut 50 g Japanese or Persian cucumber and 50 g carrot into thin diagonal slices about 2-3mm thick.
2. Julienne the cucumber, carrot and 5 g ginger root so that they're thin match sticks.
3. Transfer them to a bowl and add ¼ tsp salt. Massage until the salt is evenly distributed and then cover the bowl and rest it in the fridge for 15 minutes.
4. Thinly slice 1 boiled wood ear mushroom and shred 50 g imitation crab, set aside for later.
5. In a small bowl, add 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, 1 tsp Japanese mustard (karashi), ½ tbsp toasted sesame oil, 1 tsp sesame seeds and C½ tsp Chinese-style chicken bouillon powder (granules). Mix until the sugar and stock powder have dissolved and set aside for later.

Kinshi Tamago

1. 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.
2. Crack 2 egg into a bowl with one pinch of salt per egg and whisk until the yolks and whites are combined.
3. Place a sieve over a separate bowl and pour in the whisked egg.  Work the egg through the sieve using a silicone spatula or spoon.
4. Pour enough egg mixture to thinly coat the bottom of the pan. You will need to cook the egg crepe in batches to avoid it becoming too thick.
5. Cook until the egg is 80% done (slightly soft on the surface). No need to flip.
6. Peel the egg out of the pan and transfer it to a chopping board. Roll it up and cut into 2mm slices. Grease the pan again and repeat until all of your egg mixture is used up.

Harusame Salad

1. Cook or soak 50 g thin glass noodles according to the instructions on the packaging.
2. Pour the softened noodles into a sieve to drain the water and then wash with cold running water to cool. Place the sieve over a mixing bowl and add a few ice cubes to help chill the noodles further.
3. Take the bowl of carrot, cucumber and ginger from earlier and drain any liquid that has formed at the bottom. Transfer the contents to a new, larger mixing bowl and add the kinshi tamago, noodles, wood ear mushrooms and imitation crab. Mix well and then add the sauce.
4. Mix thoroughly until all the ingredients are evenly coated in the sauce.
5. Dish up and sprinkle with a few more sesame seeds.
6. Enjoy!