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1
To make the dressing, whisk together all ingredients until well combined.
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2
Set aside.
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3
To make the omelet, whisk the eggs, half-and-half, sugar, soy sauce, and salt together in a bowl.
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4
Place a nonstick saute pan over medium-high heat.
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5
Pour 1/2 teaspoon of the vegetable oil into the pan and coat evenly using a paper towel; discard the excess oil.
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6
Once the oil is hot, pour half the egg mixture into the pan in a thin layer and cook until almost dry, about 2 minutes, then flip with a flat-bottomed spatula and cook for an additional 2 minutes.
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7
Remove from the pan and set on a plate to cool.
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8
Repeat with the remaining egg mixture and oil to make the second omelet.
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9
Once cool, thinly slice the omelets.
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10
Refrigerate until ready to serve.
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11
To prepare the shrimp, butterfly the shrimp as follows: With a paring knife, make a cut along the underside of the shrimp, being careful not to cut through them entirely (the shrimp should lie flat but still remain in one piece).
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12
Press down lightly on the shrimp so they lie flat, then thread one shrimp onto each skewer.
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13
Add the salt to a large pot of water and bring to a simmer.
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14
While the water is simmering, prepare an ice bath.
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15
Add the shrimp to the simmering water and cook until they are cooked through, about 90 seconds (they turn pink and are no longer translucent).
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16
Transfer the shrimp to the ice bath.
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17
Once theyre cool, drain, pat dry, and season with a pinch of salt.
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18
To assemble the dish, in a bowl, cover the wakame with the hot water and let sit for 10 minutes.
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19
Drain well and set aside.
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20
Prepare an ice bath and place a large pot of water over high heat to bring to boil.
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21
Add the noodles and cook following the package instructions.
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22
Remove the noodles from the water and submerge in the ice bath.
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23
Drain well.
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24
Divide the noodles among 4 plates and top each with 2 tablespoons of the dressing.
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25
Place one-fourth each of the crabmeat, lettuce, tomatoes, ham, cucumber, carrots, shrimp, omelet, and wakame in small piles on the noodles to form a circle.
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26
Sprinkle the pickled ginger over the salad, then drizzle another 2 tablespoons of dressing over the top.
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27
Garnish with the black sesame seeds and shredded nori.
