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Last year, students and faculty from The Culinary Institute of America traveled to Tokyo, Fukuoka, Kyoto and Osaka for a culinary immersion into many dishes, including okonomiyaki, the savory “as you like it” Japanese pancake.

YIELD: 4 snack-size servings

150 grams squid, thinly sliced
150 grams cold, cooked noodles
10 grams shrimp
70 grams flour
75 ml water
3 grams dried tunny powder
1 egg, beaten
50 grams cheese, any kind, shredded
150 grams cabbage, thinly sliced
40 grams leek, thinly sliced
1 Tbsp. vegetable oil
100 grams thinly sliced pork

For garnish:
Bulldog sauce, to taste
Mayonnaise, to taste
Seaweed, to taste
Dried tuna flakes, to taste

1. Combine squid, noodles and shrimp on plate. In bowl, mix flour with water and tunny powder and add beaten egg. Mix batter thoroughly with seafood mixture and cheese. Add sliced cabbage and leeks and combine.
2. Preheat pan over medium-high heat and coat pan with vegetable oil. Add pork to pan and fry until cooked through. Add batter-seafood mixture, pancake style. When okonomiyaki become slightly burned along the edges, flip over and continue to cook in pan.
3. Place okonomiyaki on plate and add condiments to taste.

Photo and recipe: The Culinary Institute of America

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