Champon

Prepare all ingredients: Thinly slice the pork belly. Peel and devein the shrimp. Clean and slice the squid into rings. Roughly chop the cabbage. Julienne the carrot. Slice the shiitake mushrooms. Rehydrate the kikurage mushrooms if dried, then slice them. Slice the green onions diagonally. Thinly slice the kamaboko.

Heat 5 grams of sesame oil in a large wok or deep pan over medium-high heat. Add the pork belly and stir-fry until lightly browned and cooked through. Remove the pork belly and set aside, leaving the rendered fat in the pan.

Add the shrimp, squid, and small scallops to the same pan. Stir-fry for 2-3 minutes until seafood is partially cooked and fragrant. Remove the seafood and set aside with the pork belly.