Champon dish, this traditional Japanese noodle Soup from Nagasaki, is a type of ramen with a tasty and comforting taste that you will surely love.
Things to know about Champon Recipe
Japanese Traditional Noodle Soup from Nagasaki – Champon is a specialty noodle made out of ingredients like fried pork, seafood, and different vegetables. The inspiration for the dish starts from a traditional Chinese dish from the province of Fujian.
The name Champon also comes from the Fujian word “shapon,” which means “to eat a meal.” The authentic dish started in Nagasaki as an affordable meal for students within the city.
The first version of the dish was made with bamboo shoots and pork, but it was improved by adding other ingredients, such as seafood and vegetables. The dish’s overall taste depends on its location and the time of the year when it is prepared. The best place to try Champon is in Nagasaki if you want to taste its true authenticity.
Authentic Recipe of Champon. Hearty Japanese Traditional Noodle Soup from Nagasaki.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 2 cups Chicken Broth
- 1 cup Water
- 1 tbsp Sake
- 1 tbsp Soy Sauce
- 1 tsp White Sugar – Regular Sugar – Granulated Sugar
- 1/4 cup Whole Milk / Full-Fat Milk / Full-Cream Milk
- 1/8 tsp Ground White Pepper Powder
- 1/2 tsp Salt
- 2 slices Pork Belly
- 70 grams (2.47 oz) Shrimp
- 60 grams (2.12 oz) Squid
- 1 tbsp Sake
- 1 tsp Soy Sauce
- 1 pc Fishcake – Fish Cake
- 6 pcs Dried Wood Ear Mushroom
- 1/4 pc Onion
- 145 grams (5.11 oz) Cabbage
- 30 grams (1.06 oz) Snow Peas – Mangetout – Chinese Pea
- 1 tbsp Sesame Oil For cooking
- 1/8 tsp Ground Black Pepper
- 1/8 tsp Salt
- 300 grams (10.58 oz) Champon Noodles
- Prepare and measure all ingredients accurately ahead of time.
- Using a large pot, pour water and boil the noodles in low heat.
- In a different medium pot, combine the chicken broth and water, and then add sake, soy sauce, and sugar. Bring to a boil.
- Once boiling, add the white pepper and whole milk.
- Season it with salt, you can add more according to your taste preference.
- Cut the pork into strips, add soy sauce and sake.
- Slice the shrimp and squid, add sake, and let it sit for 5minutes to eliminate the unwanted smell.
- Using a small bowl, soak the dried wood ear mushroom to re-hydrate and squeeze excess water after.
- Slice the mushroom, carrot, snow peas, cabbage, and onion.
- Using a wok, heat the sesame oil over medium fire.
- Add the pork belly and cook until it turns golden brown.
- Add the shrimp and squid and fry until the color changes, then put the onion, and carrots, and stir fry for another 1 minute.
- Afterward, add the cabbage, fish cake, and mushroom and fry again for 1minute.
- Lastly, add the snow peas and season them with black pepper, then toss.
- Pour the soup into the wok, then taste to know if you need to adjust the saltiness.
- Cook the Champon noodles by following the package instructions.
- Drain the noodles and transfer them into a serving bowl.
- Pour the soup, add ingredients on top, and serve it immediately.
— Specific Atributes of This Recipe:
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