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长崎杂烩面

长崎杂烩面

  • Recipe parson20160119 26781 hqf99x 2人份
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这份简单的杂烩面食谱将带您领略日本长崎县知名料理长崎杂烩面的风味。杂烩面是日本拉面中的一个鲜为人知的变体。杂烩面以鸡肉和猪骨熬制的汤汁为汤底,再放入粗面条和各式海鲜蔬菜煮制。这道长崎杂烩面可以作为任何人,尤其是海鲜爱好者的理想午餐。

材料

soup
3 tbsp ramen soup stock
2 tbsp mirin
2 tbsp soy sauce
1 tbsp ginger paste
1 tsp tobanjan chilli
2 tbsp oyster sauce

toppings
150g champon noodles
40g pork – thinly sliced
2 large prawns (per person)
25g squid – sliced
2 kamaboko slices (per person)
60g cabbage
50g beansprouts
1/4 carrot
2 spring onions
cooking oil
salt and pepper
chilli pepper
chilli oil
1 tsp tobanjan chilli
1-2 tbsp kimchi sauce
corn

做法

  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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