Julienne the cucumber and carrot. Cut the harusame in half using kitchen scissors.

Cut the ham in half, stack, and slice into thin strips.

Boil water in a pot, add harusame and carrot, and cook for 3 minutes. Drain well.

Mix the egg with a pinch of salt in a bowl. Heat salad oil in a frying pan over medium heat, pour the egg mixture, and spread thinly. Once set, flip and cook briefly. Cut into thirds, stack, and slice into thin strips (kinshi tamago).