Hiyashi Chuka (Cold Ramen)

Bahan-bahan (3 porsi)

• ½ tsp ginger ((grated, with juice; from 1-inch, 2.5 cm knob))
• 4 Tbsp soy sauce
• 3 Tbsp rice vinegar (unseasoned)
• 2 Tbsp chicken stock/broth ((or substitute water))
• 2 Tbsp water
• 2 Tbsp sugar
• 1 Tbsp toasted sesame oil
• ¼ tsp la-yu (Japanese chili oil)
• 2 large eggs (50 g w/o shell) ((each thin omelette uses 2 eggs))
• 2 tsp sugar
• ⅛ tsp Diamond Crystal kosher salt
• 1 Tbsp neutral oil ((to fry the egg; use 1 Tbsp per omelette))
• 2 Japanese or Persian cucumbers ((or use an English cucumber and remove the seeds))
• 1 tomato
• 4 slices ham
• 4 sticks real or imitation crabmeat
• 3 servings hiyashi chuka noodles ((6 oz, 170 g fresh noodles per serving))
• 1½ tsp toasted white sesame seeds
• Japanese karashi hot mustard
• pickled red ginger