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Champon allo stile di Nagasaki

Champon allo stile di Nagasaki

  • Recipe parson20160119 26781 hqf99x Dosi per 2 persone
Valutato da 35 persone
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Una ricetta direttamente da Nagasaki: il champon. Il champon è una variante meno conosciuta del ramen ed è a base di noodles all'uovo cotti nel brodo di maiale e serviti con frutti di mare e verdura. Questo piatto è perfetto per gli amanti dei frutti di mare.

Ingredienti

Per il brodo:
3 cucch. brodo per ramen
cucch. mirin
cucch. salsa di soia
cucch. pasta di zenzero
cucch.ino pasta di peperoncino tobanjan
cucch. salsa di ostriche

Ingredienti:
150g noodles champon
40g maiale – a striscioline
2 gamberi grandi (a testa)
25g calamaro – a striscioline
2 fette di surimi kamaboko (a testa)
60g cavolo
50g germogli di soia
mais
1/4 carota
2 cipollotti
olio
sale e pepe
peperoncino 
olio al peperoncino
cucch.ino pasta di peperoncino tobanjan
1-2 cucch. salsa al kimchi

Preparazione

  1. Start by preparing all of your ingredients. Wash your squid, cut into small rectangles and lightly slice on one side in a criss cross pattern. Next cut your cabbage into thick slices, carrots into batons and finely chop your spring onion. Unwrap the kamaboko and thinly slice a few pieces per serving. Set aside while you warm your wok.

  2. If you’re making your own soup broth, mix soup base with 400ml water in a pan and bring to a gentle simmer. Add the rest of the ingredients, stir and set aside until later.

  3. In a wok heat a small amount of oil and cook the meat and seafood until almost done. Add the vegetables and kamaboko and stir making sure they are cooking evenly. Season with salt and pepper.

    Now add your homemade broth, stirring well to ensure the stock is evenly dispersed.

  4. Finally, once the soup is at a gentle simmer, add the noodles, stir and leave to cook for 1.5 minutes.

    Your Champon is ready. Serve into two bowls and sprinkle a little of the remaining spring onion on top for garnish, adding additional chilli pepper or oil if you like your noodles spicy.

Ingredients20160119 26781 1qjvetq

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