Japanese Macaroni Salad

For the Macaroni

• 1 1/4 cup (120 g) dry macaroni
• 1 tbsp salt (for boiling water)
• 1/2 tsp sugar
• 1/4 tsp salt
• 1 tbsp rice vinegar
• 1 tbsp olive oil

For the Salad

• 1 hard-boiled egg, roughly chopped
• 1/4 onion (60 g), thinly sliced
• 1/2 carrot (50 g), cut into 1 cm chunks or thinly sliced
• 1/3 cup (60 g) corn (or sub with 1 extra egg)
• 5–6 slices ham (60 g), cut into 1 cm strips
• 1 Japanese cucumber or 2 Persian cucumbers (70 g), thinly sliced

For the Dressing

• 1/3 cup Japanese mayonnaise
• 1 tbsp whole milk, optional
• 1 tsp ketchup, optional
• 1 tsp miso paste or soy sauce, optional
• 1/2 tsp MSG, optional
• pepper, to taste

1. 1

   Prepare the vegetables: Cut carrot into 1 cm chunks or thin slices. If large, slice into half-moons. Thinly slice cucumber and onion using a mandolin if possible. Rub onion with a pinch of salt, let sit for 10 minutes, then rinse and squeeze out excess water. Pat dry.

2. 2

   Cook the pasta and carrots: Bring 2 L of water to a boil with 1 tbsp salt. Add macaroni and cook 1 minute longer than package directions (to prevent hardening once cooled). In the last 30 seconds of cooking, add the carrots. Drain well. While still warm, toss pasta and carrots with sugar, salt, rice vinegar, and olive oil. Set aside to cool.

3. 3

   Cook the egg: Place egg in a small pot with 1 cm of water. Heat over medium until water begins bubbling. Cover, cook for 4 minutes, then turn off heat and let sit covered for 5–7 minutes (depending on yolk preference). Cool under cold water, peel, and roughly chop.

4. 4

   Prepare the ham and corn: Slice ham into halves, then into 1 cm strips. If using canned corn, drain well and pat with paper towel.

5. 5

   Make the dressing: In a large mixing bowl, whisk together mayonnaise, milk, ketchup, miso (or soy sauce), MSG, and pepper.

6. 6

   Assemble: In a large bowl, combine cooled pasta mixture, cucumber, onion, ham, corn, and egg into the bowl with the dressing. Toss until everything is evenly coated. Taste and adjust seasoning.

7. 7

   Chill and serve: For best flavor, cover and refrigerate for at least 1 hour before serving.