Chilled Chicken Paitan Somen

Bring a pot of water to a boil, add a little vinegar, and boil the egg for 7 to 7 1/2 minutes. The vinegar keeps the shell from cracking and makes it easier to peel.

Place the chicken breast in a heatproof container, cut up the green part of the long onion and add it, then sprinkle with 1 pinch of salt and a little sake.

Cover loosely with plastic wrap and microwave at 500 W for about 2 minutes to make microwave-steamed chicken. Let it cool as is after heating.

Turn the frozen chopped okra out into a dish and let it thaw at room temperature. Since the dish is eaten cold, you can use it straight from frozen.

Transfer the boiled egg to cold water, peel it, and keep it chilled.

Pour 250 cc of water directly into the serving bowl and add 3 shakes of black pepper and 5 shakes of garlic powder.

Add 2 1/2 teaspoons of the chicken paitan soup powder and 2 pinches of salt, then stir well to dissolve in the water. It becomes a white, silky cold paitan soup.

Put the finished soup in the refrigerator and chill it thoroughly.

Slice the cooled steamed chicken into easy-to-eat pieces and cut the boiled egg in half.

Bring plenty of water to a rolling boil and cook the somen for about 1 minute, keeping them firm. Have ice water ready.

Rinse the boiled somen thoroughly in cold water and squeeze out the water well. Leftover water will dilute the soup.

Add the somen to the thoroughly chilled soup, arrange the noodle strands neatly, top with the steamed chicken, okra, and soft-boiled egg, and finish with a drizzle of olive oil. The egg and okra are unseasoned, so sprinkling them with salt is a good idea.