From my kitchen in Japan
Champon is a full bowl rather than a minimalist ramen: pork, seafood and vegetables all go into the same soup. If Chinese noodles are unavailable, the pasta-and-baking-soda substitution used in my ramen recipes also works here.
Ingredients
- Thick Chinese noodles1 pack
- Pork belly slices150 g
- Seafood mix150 g
- Cabbage1/4
- Onion1/2
- Carrot1
- Shiitake mushrooms80 g
- Green onions80 g
- Imitation crab50 g
- Hondashi2 tbsp
- Chinese chicken soup stock2 tbsp
- Oyster sauce2 tbsp
- Whole milk100 ml
- Oil1 tbsp
- Water600 ml
How to make it
- Heat the oil and fry the pork and seafood. Add cabbage, onion, carrot and shiitake; season lightly with salt and pepper.
- Add the water, Hondashi, chicken stock, oyster sauce and milk. Bring to a simmer and taste the broth.
- Add the noodles and cook until ready. Add green onion and imitation crab near the end.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro