Bring a medium pot of water to a boil. Gently place the eggs in the pot, cover, and cook for six and a half minutes. Once cooked, immediately take the pot off the stove and place under cold running water. Move the contents to a bowl with ice cubes and water. Let rest for 5 minutes. Carefully remove the shells from the eggs.

Mix the sake, water, sesame oil, sugar, and salt in a resealable bag. Add the eggs. Seal and make sure the eggs are fully covered. Place in the refrigerator and marinate for at least 24 hours. Can be stored in the refrigerator for up to 3 days.

Place the chicken breasts, garlic, bay leaf, chicken bouillon, black peppercorns, and szechuan peppercorns in a small pot. Fill with water until the chicken is just covered. Place over medium-high heat and bring to a boil. Lower heat to low and allow the chicken to simmer for 10 to 15 minutes, until the chicken registers a temperature of 165°F. Remove the chicken from the water and set aside to cool.

Once the chicken has cooled, shred it by hand and place in an airtight container. Add the kimchi, bean sprouts, sesame seeds, sesame oil, and honey. Toss until the chicken is coated. Seal and place in the refrigerator overnight before serving.

Bring a large pot of water to a boil. Place the somen noodles in the water and cook for 3 minutes, stir to make sure they don’t stick to each other.

Strain the noodles and run under cold water. Transfer to a bowl with ice cubes and water. Allow to rest there for 5 minutes. Drain the water and discard the ice cubes. Add the soy sauce, mirin, ginger and sesame oil. Toss until the noodles are coated. Split between 3 to 4 bowls.

Top with a handful of cucumbers, ham slices, and menma. Place a tomato slice and ½ a sake soaked egg (I personally like to give a full egg per portion). Add a generous portion of the shredded kimchi chicken.