Hiyashi chuka

Step 1: Stir together 3 tbsp soy sauce, 3 tbsp rice vinegar, 1 ½ tbsp sugar, 2 tbsp water and ½ tsp ginger until the sugar dissolves, then stir in 1 tbsp toasted sesame oil. Chill in the fridge while you prepare the rest.

Step 2: Beat 2 eggs with ½ tsp sugar and 1 pinch salt. Wipe a non-stick frying pan with 1 tsp vegetable oil and heat over a medium-low heat. Pour in half the egg, tilt to make a thin sheet and cook for about 1 minute, until set on top. Flip for 10 seconds, slide out and repeat with the rest.

Step 3: Roll up the egg sheets, slice them into thin strips and keep aside.

Step 4: Blanch 2 ⅞ oz bean sprouts in boiling water for 30 seconds, then lift out and cool under cold water. Drain well.

Step 5: Cook 9 oz fresh ramen noodles in the same water following the packet, usually 2–3 minutes. Drain and rinse under plenty of cold running water, rubbing them with your hands to remove the starch, until completely cold. Drain very well.

Step 6: Divide the noodles between two plates. Arrange the egg strips, 1 cucumber, 2 tomatoes, 3 ½ oz smoked or firm tofu, 4 tbsp sweetcorn and the bean sprouts on top in neat sections, like the spokes of a wheel.

Step 7: Pour the chilled dressing over just before eating and scatter with 1 tsp toasted sesame seeds. Serve 1 tsp Japanese mustard (karashi) or English mustard and 1 tbsp pickled ginger on the side.