1

Prepare the ingredients：
Place the minced chicken into a small pot and add the Miyajima Tsuyu Soup Base (bonito-flavored). Turn on the burner and distribute the tsuyu soup evenly. During cooking, gently stir-fry the ingredients to avoid forming any lumps. Cook the minced chicken until the texture becomes scrambled. Then, place the cooked chicken soboro into a plate.

2

Cook the scrambled egg.
Beat the eggs in a bowl and add the sake and salt. Dissolve the salt thoroughly. Then, pour the egg mixture into a pan and cook scrambled egg on medium heat. After cooking, place the scrambled egg into a plate. As for the canola flowers, boil them quickly but be careful not to overboil in order to keep them from discoloring. Leave them to cool and cut them into 2- to 3-cm pieces.

3

Arrange the chicken soboro bowl.
Place the steamed rice in a bowl and top it with the small pieces of nori seaweed. Then, arrange the ingredients you cooked in the previous steps onto it in a good appearance. Enjoy its wonderful taste!!

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.

1

Season and stir-fly the beef：
Slice the beef into bite-sizes. Pour the vegetable oil into a pan and heat the pan. Then, place the meat into the pan and stir-fry they until the surface turns brown.. Pour over the Miyajima Tsuyu Soup Base and continue stir-frying. Then, place the meat onto a plate.

2

Cook the thin omelet：
Beat the egg in a bowl. Pour the vegetable oil onto a pan and distribute it evenly. Heat the pan and distribute the beaten egg thinly over the pan. After the surface becomes dry, flip it over and continue frying for a short period. Then, place the thin omelet onto a plate. Likewise, make several sheets of thin omelet with the rest of the beaten egg. Leave the thin omelet sheets for a minute to cool it down. Then, slice them into thin strips. In addition, chop the long green onions.

3

Dilute the tsuyu soup base with water.
Blend one part of the Miyajima Tsuyu Soup Base, Double- Concentrated (Bonito-Flavored) with one part of water to make the dipping sauce.

4

Stir-fry the noodles and top them with the ingredients：
Pour the vegetable oil in a pan, and stir-fry the green tea-flavored buckwheat noodles. After they are cooked, turn off the burner and top the noodles with the ingredients you cooked in the previous steps. Then, garnish them with the shredded nori seaweed and beni shoga. Enjoy the dish with the dipping sauce.　(You can enjoy this dish just from the pan as shown in this photo, but be careful not to get burned.)