Champon is a popular dish from the Nagasaki region known for its hearty and pleasant taste. A type of Chinese-style noodle soup with various ingredients such as seafood, pork, and vegetables. In this recipe, we will introduce how to make classic champon.

Ingredients:

• 8 ounces champon noodles (fresh or dried)

• 2 cups dashi stock 


• 2 tablespoons soy sauce

• 1 tablespoon sake

• 2 teaspoons sugar 


• 2 ounces sliced ​​pork

• 2 ounces shrimp (skin and spines removed)

• 2 ounces squid (peeled and sliced)

• 2 ounces mushrooms (shiitake, enoki, etc.)

• 2 ounces sliced ​​bok choy

• 2 ounces sliced ​​​​scallions

• 1 tsp sesame oil (optional)

• aonori seaweed for garnish Red pickled ginger

instructions:

1. Boil champon to al dente according to package instructions. Drain and set aside.

2. Boil dashi stock in a large pot and add soy sauce, sake and sugar. Reduce heat and simmer for a few minutes to thicken the soup.

3. Put the pork, shrimp, squid, mushrooms, bok choy, and green onions in a pot and fry until the seafood is cooked and the vegetables are tender.

4. Divide the boiled noodles into 4 bowls and pour the soup and ingredients on top of the noodles with a ladle.

5. Add sesame oil if desired.

6. Add aonori and pickled ginger.

The hearty champon is perfect for a cold day or a hearty meal. The soup should be flavorful and not too salty, and the seafood should be tender and juicy. Add green laver and pickled ginger to bring out the flavor and color of the dish. It is a dish that is appreciated by both locals and tourists.

Note: You can experiment with different ingredients and make it your own, such as adding vegetables such as carrots, cabbage, and bean sprouts. You can also use chicken or beef instead of seafood.