Champon
User Reviews
4.9
54 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
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Servings
2
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Calories
812 kcal
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Course
Main Course
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Cuisine
Japanese
Champon
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Loaded with various and colorful ingredients, Nagasaki Champon is a hearty and comforting noodle dish you can quickly put together!
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Ingredients
For the Soup Broth
- 2 cups chicken stock/broth (click Metric button above for ml)
- 1 cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
- 1 Tbsp sake
- 1 Tbsp soy sauce
- 1 tsp sugar
- ¼ cup whole milk
- ⅛ tsp white pepper powder
- ½ tsp Diamond Crystal kosher salt
For the Meat and Seafood
- 2 oz sliced pork belly (2 slices)
- 4 Shrimp (2.5 oz, 73 g)
- 2 oz squid
- 1 Tbsp sake (divided)
- 1 tsp soy sauce
For the Vegetables and Other Ingredients
- 6 pieces dried wood ear mushrooms (4 g)
- 2 inches carrot
- ¼ onion
- 2 leaves green cabbage (5 oz, 145 g)
- 8 pieces Snow peas (1 oz, 28 g)
- ⅓ cake kamaboko (fish cake)
- 4 oz bean sprouts
- 1 Tbsp toasted sesame oil (for cooking)
- freshly ground black pepper
- ⅛ tsp Diamond Crystal kosher salt
- 11 oz champon noodles
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Instructions
- Gather all the ingredients. To cook the noodles, start to bring a large pot of water to a boil over low heat.
To Make the Soup Broth
- In a medium pot, combine 2 cups chicken stock/broth and 1 cup dashi (Japanese soup stock).
- Add 1 Tbsp sake, 1 Tbsp soy sauce, and 1 tsp sugar and bring to a boil.
- Once boiling, add ¼ cup whole milk and ⅛ tsp white pepper powder.
- Taste the soup and see if you need to season it with kosher salt. I added about ½ tsp Diamond Crystal kosher salt. The saltiness varies depending on the chicken stock you use.
To Prepare the Other Ingredients
- Cut 2 oz sliced pork belly into 1-inch (2.5-cm) pieces. Place in a small bowl and add 1 tsp sake and 1 tsp soy sauce.
- Add 2 tsp sake to another bowl with 4 shrimp and 2 oz squid (here, I put the shrimp and squid in separate bowls and added 1 tsp sake to each). Set aside for 5 minutes to remove the unwanted odor.
- Score the squid in the crisscross pattern by making parallel diagonal lines. Make sure not to cut it all the way through.
- In a small bowl, add 6 pieces dried wood ear mushrooms and just enough water to cover them. Rehydrate until soft and squeeze to remove the water. Cut into smaller pieces.
- Cut 2 inches carrot into thin slabs and cut in half lengthwise.
- Cut ¼ onion into slices.
- Remove the core of 2 leaves green cabbage. Cut the leaves into strips and then smaller square pieces.
- Remove the strings from 8 pieces snow peas and cut in half. Thinly slice the ⅓ cake kamaboko (fish cake).
To Cook the Champon
- Heat a wok on medium-high heat and add 1 Tbsp toasted sesame oil.
- Once hot, add the pork belly and cook until no longer pink.
- Add the shrimp and squid and cook until no longer opaque.
- Then, add the onion and carrot, and stir-fry for 1 minute.
- Add the wood ear mushrooms and cabbage and stir-fry for 1 minute.
- Add the kamaboko fish cake, 4 oz bean sprouts, and snow peas and stir-fry for 1 minute.
- Season with freshly ground black pepper and toss to combine.
- Add the soup into the wok.
- Taste the soup and see if you need to adjust with salt. I added ⅛ tsp Diamond Crystal kosher salt.
- Cook 11 oz champon noodles according to the package instructions. Make sure to loosen the noodles with your hands first before adding to the boiling water.
- I usually cook the noodles 15–20 seconds less than what the package instruction recommends. Pick up the noodles (or drain the noodles into a sieve) and transfer them to serving bowls. Make sure to drain the water well so it won’t dilute the soup.
To Serve
- Add the toppings and soup and serve immediately.
Notes
- Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Nutrition Information
Show Details
Calories
812kcal
(41%)
Carbohydrates
121g
(40%)
Protein
37g
(74%)
Fat
49g
(75%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
7g
Monounsaturated Fat
20g
Cholesterol
178mg
(59%)
Sodium
1634mg
(68%)
Potassium
789mg
(23%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
4483IU
(90%)
Vitamin C
48mg
(53%)
Calcium
204mg
(20%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 812 kcal
% Daily Value*
| Calories | 812kcal | 41% |
| Carbohydrates | 121g | 40% |
| Protein | 37g | 74% |
| Fat | 49g | 75% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 178mg | 59% |
| Sodium | 1634mg | 68% |
| Potassium | 789mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 4483IU | 90% |
| Vitamin C | 48mg | 53% |
| Calcium | 204mg | 20% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
54 reviews
Excellent
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