丼（チャンポン飯）｜くまの限界食堂さんのレシピ書き起こし

Thaw the seafood mix in salt water.
Cut the kamaboko into thin slices.
Cut out the core of the cabbage and cut it into strips, and roughly chop the leaves.
Slice the onion in a radial pattern along the string.
Garlic is minced after being beaten.
Cut the pork sesame into small pieces and rub it with soy sauce (for seasoning).

Combine water (for thickening) and potato starch (for thickening) to make water-soluble potato starch.
Put the sesame oil and pork in a frying pan and fry for a while.
Add the seafood mix from 1 and the onion and stir-fry until slightly softened.
Add 1 cabbage and kamaboko (A).
When it boils, add the bean sprouts so that they are submerged in the soup.
When it boils again, turn off the heat, turn in the water-soluble potato starch and mix well.
After mixing, heat again to thicken.

Place the rice on a plate, pour 2 on top, and sprinkle pepper and chili oil to your liking to complete.