Simmered Chanpon Udon
A local specialty of Kyushu, this is a hearty dish made with pork and chicken broth. An easy, one pan recipe that still packs in tons of flavor!
Photographed by Akane Nakamura
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 2 servings boiled udon (frozen)
- 30 g carrot
- 30 g kamaboko fish cake
- 1/4 onion
- 150 g Chinese cabbage
- 2 fresh shiitake mushrooms
- 1 tbsp ginger (minced)
- 150 g frozen seafood mix (thawed)
- 2 tbsp vegetable oil
- 2 tbsp sake
- 1 tbsp chicken bouillon granules (Chinese)
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tbsp miso
- 1/2-1 tsp garlic (grated)
- 65-70 ml milk
Cut the carrot and kamaboko into thin rectangles. Cut the onion along the grain into 5 mm wide slices. Cut the Chinese cabbage into easy-to-eat pieces. Remove the shiitake stems and cut the caps into shreds.
Heat the vegetable oil in a frying pan and stir-fry the ginger until aromatic. Add the seafood mix and stir-fry until cooked. Add the remaining ingredients except for the kamaboko and continue to stir-fry. Add the kamaboko last.
Thoroughly stir-frying the ingredients allows them to soak up more flavor while reducing simmering time.
Sprinkle with 2 tbsp of sake. Add 800 ml of water, the bouillon granules, salt and sugar. Simmer at medium heat for 6-7 minutes until the cabbage is tender.
Stir in the miso, garlic and milk. Add the frozen noodles and simmer until heated.