Step 1

Gather all the ingredients.

Step 2

Combine all the noodle sauce ingredients in a medium bowl and whisk all together. You can keep it chilled in the refrigerator for up to a week.

Step 3

For eggs, you make a thin egg crepe and cut it into thin strips (it's called "Kinshi Tamago"). If you want to make super-thin crepe, follow my recipe here. Whisk together the eggs, sugar, and salt. Heat the oil in the pan over medium heat. Pour the egg mixture into the pan and cook on both sides.

Step 4

Cool the crepe and slice into very thin strips.

Step 5

For shrimps, bring a small pot of water to a boil. Add sake and shrimp and cover with the lid. The alcohol in the sake will help remove the smell and tender the meat. Turn off the heat when the color of the shrimp started to change and let it cook with the remaining heat. Do not overcook otherwise shrimp will become hard. Transfer shrimps to a plate and let cool.

Step 6

Cut all the topping ingredients to thin strips (so it's easier to eat with noodles).

Step 7

Bring a big pot of water to a boil and add the noodles, separate the noodles before dropping them into water. Cook according to package directions. Drain the water and rinse the noodles to remove starch. Soak the noodles into a bowl of ice water to cool. Drain completely and divide the noodles into individual plates/bowls.

Step 8

Place all the toppings and pour the dressing before serving. Serve with karashi hot mustard and pickled ginger on the side, if desired.

Step 9

You can keep the leftovers in an airtight container and store in the refrigerator for 2 days. Keep the sauce separated.