①Place water and the dried kelp(A) in a pot and let it soak for 20-30 minutes.

②Remove the seeds and pulp of the spaghetti squash using a spoon.

③Boil water(excluding ingredients) in a separate pot, add the spaghetti squash(②) boil for around 20 minutes.

④After boiling the spaghetti squash(③), place it in cold water. Once cooled, peel the skin and separate the flesh by pulling it apart with your hands.

⑤Cut off the tip of the stem slightly and remove the calyx near the stem with the knife. Rub the okra on the cutting board with salt to remove the surface fuzz. Boil the okra in boiling water for around 1 minute. Once cooled, cut into around 3mm wide rounds.

⑥Chicken tenderloin should be cut along the white tendon to separate the meat from the tendon. Place the side with the tendon down on a cutting board, hold the tendon, and use a knife to remove the tendon.

⑦In a separate pot, add water(excluding ingredients) and heat until boiling. Once it boils, turn off the heat. Add the chicken tenderloins(⑥) and salt, cover, and let it cook slowly for around 10 minutes. Once the chicken tenderloins are cooked through, let them cool slightly and shred them by hand.

⑧Squeeze the juice from the Meyer lemon into a container and remove the seeds.

⑨Heat the pot(①) over medium heat and then slowly heat it over low heat for about 10 minutes, being careful not to let it boil. Once it’s about to boil, remove the dried kelp, add the dried bonito flakes(A), bring it to a boil, and simmer over low heat for 3-4 minutes. Turn off the heat and strain the broth using a cloth or paper towels.

⑩Add Meyer lemon juice(⑧) and soy sauce(A) to the pot and bring to a boil. Remove from heat and let it cool to room temperature, then chill in the refrigerator.

⑪Arrange boiled spaghetti squash(④) on a plate, then top with the cooked chicken tenderloins(⑦) and the okra(⑤) in that order. Pour the broth(⑩) over the top, and sprinkle with chopped lemon peel to finish.