Boil the Harusame until tender.
Julienne ham and cut cucumber into strips.
Heat oil in a frying pan. Pour in mixed egg and make a paper-thin omelet. Wait for the paper-thin omelet to cool down, then julienne.
Place the Harusame from step 1, ham and cucumber from step 2, sliced paper-thin omelet from step 3 and A (Salad Dressing, sesame seed oil and Japanese mustard) in a bowl and dress.
Garnish with sesame seeds and serve.
