1

Cut the ingredients：
Slice the onions. Cut the tomatoes into bite-size pieces. Slice the long green onion diagonally. Dissolve the Powered Soup in a bowl of boiling water.

2

Stir-fry the pork and vegetables, and then pour in the udon soup：
Pour the vegetable oil in a pot and stir-fry the pork and onions. After the pork turns white, add the udon soup you prepared in the step 1.
Simmer them for a while and remove the foam.

3

Turn off the burner and add the curry roux & tomato：
Turn off the burner and add the curry roux. After the roux melts completely, add the tomato and bring them to a boil.

4

Cook the udon noodles and arrange the ingredients into a bowl：

Add the udon noodles into the pot and simmer them. After cooked, pour the udon noodles and soup into a bowl. Place the green onion, and also top the noodles with the half-cut boiled egg.

1

Slice the sea bream thinly, and season the slices：
Slice the sea bream into thin slices and place them onto a plate. Sprinkle over a small amount of salt and pepper, and drizzle on the lemon juice. Leave the slices in a fridge to cool down.

2

Cut the vegetables：
Slice the celery and onion into thin slices, and submerge them into a bowl of water for about 5 minutes. Then, squeeze out excess water from the vegetables. (This process helps reduce pungent taste of the vegetables.) Peel the tomato and cut it into small dice.

[How to peel a tomato using boiling water]
Remove the hull off the tomato, and make a shallow cross-cut on the opposite side of the hull. Put the tomato into a pot of boiling water and boil it for about 20 seconds (the skin begins to peel during this treatment). Then, remove the tomato from the pot, and put it into a bowl of ice water. Let it cool down for about 3 minutes. After that, remove the excess water from the tomato using a kitchen paper, and peel the skin carefully.

3

Arrange the sea bream and vegetables onto a plate and drizzle the olive oil：
Distribute the onion slices evenly onto a plate, and put the sea bream slices on them. Then, distribute the celery slices and tomato cubes over it, and drizzle the olive oil. Finally, sprinkle on our Steak Spice and the shredded parsley leaves. You can also garnish the dish with the Chervil Leaves if available.

1

Cut the ingredients：
Remove excess liquid from the tuna and flake it moderately. Peel the cucumber and then cut it in half lengthwise. Cut the cucumber into diagonal thin slices. Tear the lettuce leaves into bite-sized pieces. Blanch the cherry tomatoes and peel them. Then, cut them into crescent-moon-shaped pieces. 　

2

Cook the udon noodles：
Bring a pot of water to a boil, and put the udon noodles into the pot. At that time, be sure to distribute the noodles well when putting them into the boiling water. After they come to a boil again, add some water to adjust the volume (if needed) and boil the noodles for the indicated period (see product’s instructions). Then, drain the noodles using a mesh strainer and rinse the noodles several times with cold water. Then, place the noodles onto a bamboo strainer.

3

Prepare the Pouring Soup(Tsuyu)：
Mix one part of Grilled-Flying-Fish-Tsuyu (soup) with one part of chilled water well to prepare the pouring soup.

4

Arrange the Noodles & Veggies onto a plate.
Then, Pour the Prepared Soup (tsuyu)：

Place the noodles onto a plate and arrange the vegetables on the noodles. Don’t forget to make them look good! Then, garnish it with shiso parsley leaves and white sesame seeds. Pour the source as you like, and enjoy this meal!

1

Microwave to Steam the chicken breast strip：
Place the chicken breast strip on a sheet of plastic food wrap and drizzle the salt and sake on it. Wrap the chicken softly in the wrap, and microwave it. After cooling the chicken, tear it into bite-size pieces. Slice the cucumber thinly, and cut the cherry tomatoes into rounds.

2

Prepare the plum and shiso flavored topping and okra and fermented soybeans (natto) topping：
Slice the green shiso parsley leaves thinly, and soak them in water. Boil the okra, and slice them into rounds. Then, tap the okra rounds with the knife blade to make them slightly sticky. Chop the long green onion.

3

Cook the somen noodles：
Boil a pot of water, and put the somen noodles in the pot (distribute the noodles well). After the noodles come to a boil again, add some water to adjust the water volume and continue boiling the noodles for a while (see the product’s cooking instructions). Drain the noodles with a strainer and rinse them several times using chilled water. Then, drain the noodles and place them onto the strainer.

4

Arrange the noodles and the toppings onto bowls and pour the tsuyu soup：
Divide the noodles into several parts and place them onto different bowls. Then, top them separately with one of the three toppings you prepared in step 1 and 2. Finally, pour the tsuyu soup and enjoy them!