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Man... Here is a dish I haven't even tried to make since I returned from Japan. Tonight I had a particular craving for something from Nagasaki, champon in particular. Part of the reason I wanted champon was the log of kamaboko I found stashed in my freezer (the pink and white stuff in the picture). So I figured hey, why not? I'll make champon!
What is champon? Basically, it's the lesser-known cousin to the more popular ramen. A local dish of Nagasaki, a port city with many influences from Europe and China. Champon was invented as a filling(REALLY filling) dish for homesick Chinese students studying in Nagasaki.
Here's how to make it:
1 packet of fresh, thick lo mein noodles (yakisoba noodles can also work)
2 cups of pork bone stock with the fat skimmed off. (easiest when refrigerated or frozen) (Feel free to refer to my tonkotsu recipe for how to make it: http://www.furaffinity.net/view/9165983/ )
Half cup of green or napa cabbage
Sliced barbecue pork(char siu)
1/3 cup of Kamaboko (Japanese fish cake)
A handful of water chesnuts
Chopped green onions
1/2 teaspoon of soy sauce
1 Teaspoon of Mirin
1/2 teaspoon of salt
1 teaspoon of dashi stock powder
In a deep skillet or frying pan, start by stir frying the barbecued pork in a bit of oil. Add the cabbage, kamaboko and other seafood if you desire. Other common toppings of champon are squid, shrimp and scallops. Stir fry until the cabbage starts to wilt and/or starts forming golden brown spots.
Bring tonkotsu stock to a full boil for at least two minutes. Pour soup into the pan with the meat and vegetables. Continue to boil. Add the mirin, soy sauce and dashi stock powder.
Add the fresh noodles to the soup and continue to boil until they separate and start soaking up the soup.
Put 1/2 teaspoon of salt in the bowl and pour the entire contents of the pan into it. Arrange the meat and veggies on top of the noodles and enjoy!
A word of warning: This is an incredibly filling dish. There is no other food in Japanese cuisine that will give you the itis faster than Nagasaki champon, so it may be difficult to finish it in a single sitting.
What is champon? Basically, it's the lesser-known cousin to the more popular ramen. A local dish of Nagasaki, a port city with many influences from Europe and China. Champon was invented as a filling(REALLY filling) dish for homesick Chinese students studying in Nagasaki.
Here's how to make it:
1 packet of fresh, thick lo mein noodles (yakisoba noodles can also work)
2 cups of pork bone stock with the fat skimmed off. (easiest when refrigerated or frozen) (Feel free to refer to my tonkotsu recipe for how to make it: http://www.furaffinity.net/view/9165983/ )
Half cup of green or napa cabbage
Sliced barbecue pork(char siu)
1/3 cup of Kamaboko (Japanese fish cake)
A handful of water chesnuts
Chopped green onions
1/2 teaspoon of soy sauce
1 Teaspoon of Mirin
1/2 teaspoon of salt
1 teaspoon of dashi stock powder
In a deep skillet or frying pan, start by stir frying the barbecued pork in a bit of oil. Add the cabbage, kamaboko and other seafood if you desire. Other common toppings of champon are squid, shrimp and scallops. Stir fry until the cabbage starts to wilt and/or starts forming golden brown spots.
Bring tonkotsu stock to a full boil for at least two minutes. Pour soup into the pan with the meat and vegetables. Continue to boil. Add the mirin, soy sauce and dashi stock powder.
Add the fresh noodles to the soup and continue to boil until they separate and start soaking up the soup.
Put 1/2 teaspoon of salt in the bowl and pour the entire contents of the pan into it. Arrange the meat and veggies on top of the noodles and enjoy!
A word of warning: This is an incredibly filling dish. There is no other food in Japanese cuisine that will give you the itis faster than Nagasaki champon, so it may be difficult to finish it in a single sitting.
Category Photography / Still Life
Species Unspecified / Any
Size 1280 x 848px
File Size 141.9 kB
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