Butter Corn Nagasaki Champon

Nagasaki Champon (a regional dish of Nagasaki, Japan) topping with butter and corn with seafood and vegetables

Nagasaki Champon is a regional dish of Nagasaki, Japan. With our Nagasaki Champon, champon is easy to make! If you want a creamier, heartier dish, try adding butter and corn! The creamy butter and sweet corn adds depth to the flavor and reminds us of Sapporo miso ramen!

In this recipe

Nagasaki Champon

Ingredients

Noodles

2 servings Nagasaki Champon

Soup

2 packets Nagasaki Champon Soup Base
2 ½ cups Hot Water (1 ¼ cups per serving)

Toppings

150 g Pork thinly sliced and cut to bite-sizes
6-8 Shrimp
¼ Cabbage cut to bite-sizes
½ Onion sliced to about 3mm
½ Carrot chopped into 1cm-thick pieces
½ pack Bean Sprouts washed
½ Shimeji Mushrooms (or 2 Shiitake Mushrooms with stem removed and thinly sliced) roots cut off and separated
⅓ Kamaboko or Naruto (Fish Cake) sliced to about 2mm
1 tsp Vegetable Oil
Corn
Butter
*Snow Peas, Squids, and Wood Ear Mushrooms are also great ingredients you can add!*

Instructions

Prepare the noodles by following the instructions on the packaging.
While the noodles are boiling, in a separate wok add vegetable oil and thoroughly cook pork. Add cabbage, onion, and carrots and stir fry. Once the carrots are cooked through, add shimeji mushrooms, and bean sprouts.
Add 2 ½ cups (1 ¼ x 2) of water (prepared for the soup) and let it come to a boil, then add 2 soup seasoning packets. Lastly toss in shrimp and kamaboko and once they’re cooked the soup is ready!
Once the noodles are ready, drain and put in serving bowl.
Cover noodles with a generous amount of soup, and top with some corn and butter. Enjoy!