SatoYori
Nagasaki · Noodles

Nagasaki Champon

A Nagasaki noodle soup cooked with pork, seafood, vegetables, and broth together in a wok.

A Nagasaki noodle soup cooked with pork, seafood, vegetables, and broth together in a wok.

The Story

Champon reflects Nagasaki’s long history as one of Japan’s great international port cities. Developed from Chinese culinary influences, the dish brings noodles, pork, seafood, and vegetables together in a rich soup rather than preparing each component separately. Its mixture of Japanese and Chinese traditions makes it particularly representative of Nagasaki’s unique food culture.

Tare

Ingredients

  • 30 g katsuobushi
  • 35 g niboshi
  • 15 g kombu
  • 10 g dried shiitake
  • 1/2 head garlic
  • 15 g ginger
  • 550 ml usukuchi shoyu
  • 90 ml koikuchi shoyu
  • 110 ml sake
  • 110 ml mirin

Instructions

  1. Combine in a pot and heat until just below a boil.
  2. Turn off the heat before boiling and rest overnight at room temperature.
  3. Strain the next day.
  4. Use 2 tablespoons tare for 300 ml broth.

Broth

Ingredients

  • Pork bones
  • Water, using 10 L for every 6 kg pork bones
  • 3 kg chicken backs
  • A few cloves garlic
  • Ginger
  • 1 large onion
  • Lettuce

Instructions

  1. Soak pork bones overnight in water in the refrigerator.
  2. Place the pork bones in water at the stated ratio and bring to a boil.
  3. Skim the scum, then discard the water and clean the bones.
  4. Return the bones to a clean pot. Add the chicken backs and skim again.
  5. Boil on the highest heat for 3 hours, then refill to the original water level.
  6. Boil for another 3 hours and refill again.
  7. Add the garlic, ginger, onion, and lettuce. Break the bones where possible.
  8. Boil for 2 more hours, or until the broth looks ready.
  9. Strain into another pot and keep hot.

Wok & Assembly

Ingredients

  • Thinly sliced pork belly
  • Lard
  • 80 g bean sprouts
  • Kamaboko, cut up
  • Shrimp
  • Squid, cut up
  • Carrot, thinly sliced
  • Lettuce, thinly sliced
  • 2 tablespoons tare
  • 350 ml broth
  • Champon-style noodles

Instructions

  1. Stir-fry the pork belly in lard in a wok.
  2. Add the bean sprouts, kamaboko, shrimp, squid, carrot, and lettuce.
  3. Add 2 tablespoons tare and 350 ml broth.
  4. Cook the champon noodles and place them in a bowl.
  5. Pour the wok mixture over the noodles.