| １ |
Cut the chicken into bite-size pieces. Remove the shells and the vein from the back of prawn, and sprinkle with sake. |
| ２ |
Shred the Chinese cabbage. Cut the kikuna greens into 3 cm-long pieces. Cut the hard tips off the shiitake mushrooms. Separate the shimeji mushrooms into small bunches. Remove film from the surface of the ginkgo nuts by placing them in boiling water, just enough to cover them. |
| ３ |
Cut the carrot into thin slices, or into thin, flower-shaped slices using a cookie cutter, and boil them. Cut the wheat gluten into 5mm-thick pieces. |
| ４ |
Combine the seasonings in a pot and bring to a boil. Add all the ingredients, except the noodles and kikuna greens, according to each ingredient's cooking time. |
５ |
After the ingredients added in 4 are done, add the noodles and kikuna greens and then, top with citron peels cut into small pieces. |
