1

Prepare the ingredients：
Devein the prawns and boil them for 2 to 3 minutes in a pot of boiling water containing 1 to 2 % salt. Then, remove the prawns and leave them to cool down, and peel the skin of them. Scoop the carrot slices (cut into rounds) and fresh shiitake mushrooms using a small star-shaped mold (If such mold is not available, just cut them into small slices ).

2

Prepare the udon noodle soup：
Pour the 3 cups of water (600ml) into a pot and add the one pack of Powdered Soup for Udon & Soba Noodles. Turn on the burner and add the ingredients you prepared in the step 1. After they are cooked, remove them. Keep this pot because you use the remaining soup in the step 4.

3

Cook Somen Noodles：
Pour generous amount of water in another pot and bring it to a boil. Then, add the somen noodles, and cook the noodles according to instructions by the somen maker. After they are cooked, drain them with a bamboo strainer, and cool them well using running water. Then, drain them again and arrange them onto a bowl.

4

Add beaten egg into the soup：

Bring the soup in the pot you prepared in the step 2 to a boil, and add the beaten egg gradually into the soup. After they become fluffy and float on the surface, turn off the burner. Pour the soup along with the egg onto the somen noodles in the bowl you prepared in the step 3. Then, top the noodles with prawns, carrot slices, and shiitake mushroom slices. Finally, distribute the boiled edamame beans and it’s ready to enjoy!

1

Sprinkle the Steak Spice onto the ingredients：
Peel and devein the prawns. Sprinkle a generous amount of the Steak Spice on the Spanish mackerel fillets and prawns. Let them sit for a while.

2

Cut the vegetables：
Peel the potato and cut it into bite-size pieces, and boil them in a pot of boiling water (containing 1 g of salt per 100ml). After they are cooked, discard the water and continue pan-frying the potatoes in the same pot on medium heat. During this step, shake the pan and swing the potatoes to reduce the moisture of them evenly. After the surface becomes fluffy, place them onto a plate.
Tear the broccoli into several pieces and boil them. Chop the paprika into thin pieces.

3

Dust the ingredients with the flour and pan-fry them：
Remove the excess moisture of the prawns and Spanish mackerel using a kitchen paper. Then, dust the prawns and Spanish mackerel fillets with the wheat flour. Heat the olive oil in a pan, and cook the Spanish mackerel fillets until the surface becomes golden brown. Then, flip the fillets over and add the prawns. Continue sautéing until they are cooked. As a final touch, pour the white wine to give them a fragrant aroma. Cook the paprika slices as well.

4

Arrange the ingredients on a plate：

Place on a plate the vegetables you cooked in the step-2. Then, sprinkle over a small amount of the Steak Spice. Next, arrange the prawns, Spanish mackerel fillets and paprika on the plate. Finally, garnish the dish with the lemon wedges.

1

Cut the ingredients：
Remove the inners from the squid, and wash its flesh and tentacles thoroughly. Slice the flesh into 1.5cm-long rings. Cut the tentacles into 2 or 3 pieces. Cut the Japanese radish into bite-sizes and parboil them using the rice-water (the remaining water you obtained after washing rice grains). If such water is not available, substitute normal water for boiling the radish pieces.

2

Simmer the squid in a pot with the tsuyu soup base：
Pour the tsuyu soup base and 2 cups of water into a pot and then bring it to a boil. Then, add the squid slices and ginger, and simmer them briefly. Remove the squid slices and set them aside. Then, add the Japanese radish pieces in the same pot and simmer them for about 20 minutes on middle heat until they absorb the soup well.

3

Simmer the squid again in the pot：
When the Japanese radish becomes soft, put the squid pieces again into the pot and simmer them together for a while. After they are well cooked, arrange them onto a plate. As for the green beans, boil them and then slice them into bite-sized pieces. Place them on the squid and Japanese radish.