Chikuwa Salad

Steps

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1. 1
   Bring water to a boil, add salt, and gently place the chilled eggs into the boiling water.
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2. 2
   Boil the eggs for 8 minutes until cooked through.
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3. 3
   Prepare an ice bath and immediately place the cooked eggs in it to cool for about 10 minutes.
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4. 4
   Slice the cucumber thinly, sprinkle with salt, and massage gently. Let sit for 5 minutes.
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5. 5
   Cut the chikuwa into slices about 1 centimeter thick.
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6. 6
   Open the canned tuna and drain the liquid or oil.
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7. 7
   Peel the cooled boiled eggs and cut them into bite-sized pieces.
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8. 8
   After the cucumber has sat for 5 minutes, rinse it briefly under water and squeeze out the excess moisture.
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9. 9
   Combine all ingredients in a bowl: chikuwa, eggs, tuna, bonito flakes, and ground sesame. Gently mix together.
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10. 10
    Add mayonnaise, miso, sugar, salt, and black pepper. Mix well until all ingredients are evenly coated. Adjust seasoning to taste.
    ▶ ≈1:16
11. 11
    The chikuwa salad is ready to serve.
    ▶ ≈1:31