ラーメン（冷やしラーメン）｜けんますクッキングさんのレシピ書き起こし

Put the mekabu in a bowl.
Cut both ends off the cucumber, cut it in half lengthwise, then slice thinly.
Cut off the stems of the Nasuno mushrooms, cut them in half lengthwise, then slice thinly.
Transfer the cucumber and eggplant to another bowl, sprinkle with an appropriate amount of salt (not included in the recipe), rub in the salt, and set aside.
Cut the myoga in half lengthwise, then slice thinly and add to the bowl with the mekabu.
Cut off the stems of the shiso leaves, shred them and add to the bowl of mekabu.
Squeeze the water out of the cucumber and eggplant, add them to the bowl with the mekabu and mix well.

梅干しの種を取り除き、包丁で叩く。
1のボウルに加えてよく混ぜる。

Add (A) to another bowl, mix well, and chill in the refrigerator.

Bring a large amount of water (not included in the recipe) to a boil in a frying pan, add the Chinese noodles and mix well.
Cook for longer than the indicated time and boil until soft.
Prepare ice water (not included in recipe) in another bowl.
Once the Chinese noodles are cooked, drain them in a colander and rinse under running water to remove the stickiness.
Place in ice water, mix with your hands, and chill thoroughly.
Drain well in a colander.

丼に中華麺と少量の氷(分量外)を入れ、3を注ぎ入れる。
2をトッピングしたら完成。