Crack eggs into a bowl and mix. Slice cucumber thinly, add a pinch of salt, and massage lightly. Let sit for 5 minutes, then squeeze out excess water.

Julienne ginger and place in a microwave-safe container. Add 2 tbsp water, cover loosely with plastic wrap, and microwave at 600W for 1 minute. Drain water.

Mix ginger with sugar, vinegar, and 1/3 tsp salt. Let marinate for 15 minutes to create sweet vinegar ginger.

Heat salad oil in a pan over medium heat. Pour in eggs, spread thinly, and cook until set. Remove and let cool.

Fold cooled egg sheet in half, slice into thin strips to create shredded egg (kinshi tamago).