How to make Nagasaki Champon at Chuka Ryori Shikai-ro

Introduction

This is an introduction to a recipe that recreates Nagasaki Champon from Chuka Ryori Shikai-ro that represents Nagasaki City, Nagasaki Prefecture.
The Nagasaki Champon at Chuka Ryori Shikai-ro is packed with ingredients, but we recommend trying the soup first! The cloudy, creamy soup is rich in the flavor of chicken bones and vegetables, and has a very gentle taste. Once you take a bite, you won't be able to stop eating.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Nagasaki Champon from Chuka Ryori Shikai-ro.

How to make Chuka Ryori Shikai-ro soup

Soup ingredients

・Water…10ℓ
・Pork Pork knuckle...1kg
・Whole chicken...500g
・Chicken bones...1kg
・ [Commercial use] Chicken and pork white soup (CP-M6)... 2kg

How to make soup

1. Boil the ingredients in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. The de-blooded ingredients are placed in a pot and cooked over high heat for 4 hours.
3. By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
4. Once the bones have been broken down, reduce the heat to low and cook until the base of the flavor is achieved. [For commercial use] Add the frozen chicken and pork white soup (CP-M6) and dissolve over low heat.
5. Once the frozen soup has thawed and the flavors have blended well, the soup is ready.
6. One serving contains ingredients such as two shrimp, two Oyster, pork, Wood Ear Mushroom, wood ear mushroom, squid, carrot, Onion, two pieces of Kamaboko, and Cabbage.
7. Stir-fry the ingredients over high heat, add the soup, and season with salt and pepper.
8. Add the boiled noodles on top and green onions to finish. (Some restaurants add potato starch to the soup to thicken it.)

History and origins

Nagasaki champon is said to have originated from a noodle dish made with seafood and vegetables created by Chen Pingshun, a native of Fujian Province who founded Shikairou in 1899. The origin of the word "champon" is said to be that it originally meant to mix various ingredients and was later applied to cooking. Other theories include that it comes from the Fujian word "shapon," which means to eat rice, or that it is a combination of the Chinese "chan" sound of a bell and the Japanese "pon" sound of a drum. It is also said that "Tang Rou Si Mian" noodles from Fujian Province have a similar taste to the original, and that this was adapted into champon.
Recipes vary from restaurant to restaurant, with some using primarily pork bone broth, others 70% chicken stock, and others 30% tonkotsu Ramen. Similar to Fujian noodle making, Wheat Flour are made by mixing wheat flour with lye, which gives them a unique flavor and acts as a preservative and sterilizing agent. It's also said that Kyushu's tonkotsu Ramen learned from Nagasaki champon the use of lard. Lard is used to stir-fry the ingredients, and it's said that Nagasaki champon made people realize the important role that lard plays in creating the flavor of Ramen. There are also over 15 regional champons across Japan, all of which have their roots in Nagasaki champon. Examples include Obama champon, topped with snow prawns from Obama Town, Unzen City, Nagasaki Prefecture, and Amakusa champon, topped with large shrimp from Amakusa City, Kumamoto Prefecture. Other varieties include Minamata champon, Takeo champon, Karatsu Ueba champon, Yawatahama champon, and Gifu champon.

Store Information

• Store name: Shikairou (Shikairo)
• Address: 4-5 Matsugaecho, Nagasaki City, Nagasaki Prefecture
• Business hours: 11:30-15:00 (LO), 17:00-21:00 (LO 20:00)
• Closed: Irregular holidays (mostly Tuesdays), New Year's holidays

*Business hours and holidays may change, so please check with the store before visiting.

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Precautions

*Created by Nishio Ryoichi as an homage to Chuka Ryori Shikai-ro.

*This recipe is for reference only. It aims to have a similar taste, but may differ from the authentic recipe of "Chuka Ryori Shikai-ro."

References