Photograph of the finished Nagasaki champon

Japan · Mì Champon Nagasaki

Nagasaki champon

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh ramen Fresh ramen 480 g
  • Photograph of Prawns Prawns 240 g
  • Photograph of Squid Squid 200 g
  • Photograph of Clams Clams 240 g
  • Photograph of Pork Pork 240 g
  • Photograph of Japanese fish cake Japanese fish cake 120 g
  • Photograph of Cabbage Cabbage 400 g
  • Photograph of Carrot Carrot 1.2
  • Photograph of Bean sprouts Bean sprouts 200 g
  • Photograph of Mushrooms Mushrooms 120 g
  • Photograph of Pork bones Pork bones 600 g
  • Photograph of Chicken broth Chicken broth 1.4 l
  • Photograph of Sesame oil Sesame oil 20 ml
  • Photograph of Salt Salt 16 g
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Oil Oil 40 ml

Method

  1. 1 Simmer pork bones in chicken broth over low heat for 30 minutes, skimming off the foam to create a cloudy, creamy broth that is free of any unpleasant odor.
  2. 2 Slice the pork thinly, clean the shrimp and squid, and soak the clams in salt water for 15 minutes to remove the sand.
  3. 3 Sauté the pork in oil for 2 minutes, then add the shrimp, squid, and clams and stir-fry quickly for 2 minutes. Finally, add the cabbage, carrots, mushrooms, and bean sprouts and stir-fry over high heat for 3 minutes.
  4. 4 Pour hot broth into the pan with the vegetables, add the sliced Japanese fish cake, season with salt and pepper, and bring to a boil for 5 minutes.
  5. 5 Boil the fresh ramen noodles for 2 minutes until al dente, then transfer them directly to a bowl.
  6. 6 Pour both the broth and the noodles over them, drizzle with sesame oil, and serve hot.

With an appliance

  • Pressure cooker 40 min

    Replace step 1: simmer pork bones with chicken broth under high pressure for 10 minutes, then release pressure naturally for 10 minutes, then strain and skim off the fat. Seafood and vegetables in steps 3 and 4 should still be stir-fried and cooked quickly outside of pressure to prevent them from becoming tough or mushy.

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