Garlic Cloves: If you don’t have any fresh garlic cloves on hand then you can use minced garlic. 1/2 teaspoon equals about 1 clove of garlic. By the way, the addition of milk might surprise you in this recipe. However, it is what gives the creamy color and a light sweetness of the Nagasaki Champon soup. 3. Toppings Celery: You can cut these up into larger or smaller slices, depending on your preference. My kids always like all the vegetables chopped up into tiny pieces! SautéVegetables and Seasonings:In a large pot over medium-high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, and salt and pepper and sauté for 1 minute more.

When I make pork broth from Rafute or Okinawa Soba, I try to make Champon the next day using the leftover pork broth. It really gives a flavorful soup for the noodles and I highly recommend!

Champon may appear similar to ramen due to its numerous ingredients, but significant differences set them apart. While the method of noodle preparation is one of these distinctions, the primary difference lies in the cooking process. If you’re curious about the word Champon, which definitely doesn’t sound Japanese, one theory is that the word was derived from Hokkien word chia̍h-pn̄g (食飯), which means “to eat a meal”. Another theory is that the word was derived from Malay or Indonesian word champur, which means “mixed”. In conclusion, Champon is a delicious and hearty noodle dish that has become a beloved specialty of Nagasaki, Japan. With its unique blend of Japanese and Chinese flavors, it offers a taste that is unlike any other. From its humble beginnings as a simple, home-cooked meal to its widespread popularity in restaurants throughout the country and beyond, Champon has become a staple dish that is enjoyed by many. We hope that this article has provided you with a better understanding of Champon and inspired you to try it for yourself.

For those of you who are not familiar with Kodoku no Gurume, the main character Gorō is a Japanese salaryman who is in sales. As a salesperson, Gorō travels across Japan for his work and on each business trip he visits various restaurants and street booths to sample the local cuisine. Each chapter features a different place and dish. During the period of national isolation, Nagasaki played a significant role as the only open port in Japan that welcomed foreign cultures, thus developing its unique cultural identity. Two of Nagasaki’s culinary specialties that were created under the influence of China, with whom it had a close relationship, are champon and sara udon, featuring a blend of Japanese and Chinese flavors. I was inspired to make this hot noodle recipe after watching the popular Japanese TV drama – Kodoku no Gurume ( 孤独のグルメ ) [ Season 6: Episode 7 ]. The protagonist Gorō-san had a bowl of Champon at Nagasaki Hanten (長崎飯店) in Shibuya. It looked SO DELICIOUS that I had to share my version.Whether you have access to Kodoku no Gurume or not, I want to share all the delicious foods the main character Gorō-san enjoyed in the show and I hope you would join me in cooking up these dishes. Kodoku no Gurume Recipes Series on Just One Cookbook Since then this dish became a regional dish in Nagasaki. It’s often called Nagasaki Champon (長崎ちゃんぽん) and loved by people all over Japan. You can find Nagasaki Champon specialty restaurants like Linger Hut (リンガーハット) throughout Japan and outside the country. There is also Linger Hut in San Jose here in California. Ramen usually involves cooking the noodles, soup, and toppings separately and then assembling them in a bowl. The noodles are boiled in water, drained, and added to the soup, along with prepared toppings like char siu, green onions, and eggs. In contrast, Champon stands out for its unique cooking process of stir-frying seafood and vegetables, pouring the soup, and simmering it all in one wok. This Chinese cooking technique of “simmering” results in a distinct taste for the noodles and ingredients, which sets Champon apart from ramen and enhances its unique flavor. Soup of champion Test Kitchen variations• Avgolemono (Greek Egg and Lemon Soup): Prepare soup as directed, substituting 2 cups of orzo pasta for the 3 cups of kluski noodles. Just before serving, whisk 4 large eggs with 1/2 cup fresh lemon juice. While whisking constantly, slowly add 2 cups of hot soup, preferably just the broth. Slowly stir hot egg mixture into soup; cook 4-5 minutes or until heated through but not boiling. Add the mixed soup to the fried meats and bring to a boil. Then, add the noodles and simmer. Where to buy Champon Chinese Restaurant Shikairo (中華料理 四海樓)

Cut Veggies In Advance: To plan ahead, cut up your vegetables the night before or the morning before cooking. That way it just takes minutes to put everything in the pot. Larger Slices: Avoid your vegetables from getting soft and mushy by cutting them larger if you plan to simmer or use a slow cooker.For the salad, combine the rice noodles with the carrot, red cabbage, spring onions and soft herbs in a large bowl. Toss the dressing through the salad to coat, just before serving.