Spaghetti Salad

Steps

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1. 1
   Peel and thinly slice the carrot, then julienne it into thin strips. Trim both ends of the cucumber and rub the vine end's cut surfaces together to remove bitterness, rinse and pat dry. Slice at an angle into roughly 5mm-thick pieces, then julienne. Separate the ham slices, cut in half, stack, and julienne them, then loosen with your fingers. Spread the cucumber on paper towels, cover with more paper towels to absorb moisture, and keep covered until ready to use.
   ≈1:51
2. 2
   Fill a frying pan with water and bring to a boil. Add salt and pasta, cooking for 1 minute longer than the package directions. One minute before the pasta is done, add the carrot and continue boiling together. When done, drain immediately and quickly toss with olive oil to prevent the pasta from sticking. Let cool completely.
   ≈3:45
3. 3
   Fill a small pot with water and bring to a boil, adding a pinch of salt to prevent egg white from spilling if the shell cracks. Gently add the egg and cook for 9 minutes. When time is up, remove from heat immediately and chill quickly in ice water for about 10 minutes. Peel the shell, separate the white and yolk, and cut them into appropriate pieces.
   ≈5:13
4. 4
   In a bowl, combine mayonnaise, milk, sugar, vinegar, and mentsuyu, and mix well.
   ≈7:00
5. 5
   Add the cooled pasta to the sauce, then add the boiled egg, ham, and drained cucumber. Toss everything together thoroughly. Adjust seasoning to taste, and optionally sprinkle black pepper on top.
   ≈7:19