Cold Somen Noodles with Tender Pork Shabu-Shabu

Steps

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1. 1
   In a microwave-safe bowl, combine the chicken stock granules and mirin with a little of the water, mix, then microwave at 600W for 1 minute and stir well to dissolve.
   ▶ ≈2:04
2. 2
   Add the soy sauce, shiro-dashi, remaining water, grated ginger, and sesame oil; mix well, taste and adjust seasoning, then cover and chill in the refrigerator.
   ▶ ≈2:41
3. 3
   Bring water to a boil in a small pot, add a pinch of salt, then gently lower in the egg and boil for 7.5 minutes. Immediately transfer to ice water to cool for about 10 minutes.
   ▶ ≈3:39
4. 4
   In another pot, bring water to a boil. Let the pork come to room temperature beforehand. Once boiling, stir in the sugar to dissolve, then turn off the heat and add the sake.
   ▶ ≈4:47
5. 5
   With the heat off, add the pork slices in small batches of 3-4 and swirl until just cooked through. Do not shock in ice water — let the pork cool naturally to keep it tender.
   ▶ ≈5:51
6. 6
   Trim the ends off the cucumber, slice diagonally into thin pieces, then julienne. Lay on paper towels to absorb excess moisture.
   ▶ ≈7:31
7. 7
   Peel the cooled boiled egg, dipping in water if needed to help remove the shell cleanly, then cut in half.
   ▶ ≈8:16
8. 8
   Bring water to a boil and cook the somen noodles to your preferred firmness. Drain and immediately rinse under cold water while rubbing gently to remove surface starch, then drain thoroughly.
   ▶ ≈8:54
9. 9
   Place the somen in a bowl, pour over the chilled soup, top generously with the pork, cucumber, and soft-boiled egg, then sprinkle with sesame seeds. Add black pepper or chili oil to taste if desired.
   ▶ ≈9:44