Nagasaki Champon
Nagasaki Ramen, Marinated Glazed Pork Belly served with Langoustine, Mussels and Kamaboko, Fried Wood Ear Mushrooms with Garlic and Ginger Broth, and Handmade Tilda Basmati Rice Noodles.
Created by Oliver Herrington from Sheffield College, Winner of Zest Quest Asia Tilda Challenge 2021.
- Hard
Method
Ingredients
Ingredients
Noodles
- 250g Tilda Pure Basmati Rice (to yield 160g rice flour)
- 80g tapioca flour
- 1tsp sesame oil
- 300ml water
Kamaboko
- 150g sea bass fillet
- 1 egg white
- 2% salt to weight of fish
Ramen
- 200g langoustines (shells to be used in stock)
- 200g mussels
- 1 onion, finely chopped
- 20g white cabbage, finely shredded
- 1 bunch spring onions, sliced
- 30g bean sprouts
- 40g wood ear mushroom
- 300ml fish stock, flavoured with miso, garlic and ginger
- 100g pork belly, marinated in sake, honey and gluten-free soy sauce
- Small knob ginger, fine julienne
- 10g lard
Method
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For the Noodles - Soak the rice in water for 2 hours, drain and leave to dry on a clean towel for 3 hours.
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The rice needs to be slightly damp.
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Put the rice through the finest grind of a coffee grinder and sieve.
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Mix together 160g of the rice flour produced and 80g of tapioca flour.
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Add the water and sesame oil and mix. Leave to rest for 20 minutes.
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Oil a large, flat gastronorm tray. Whisk the noodle mix and pour a thin layer onto the bottom of the oiled tray. Steam for between 3 to 5 minutes.
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When out of the steamer, leave noodle paste to set. When cold, peel from the tray and cut noodles to chosen thickness.
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Repeat the process until you have desired quantity of noodles. Remember to whisk the mix every time before use.
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For the Kamaboko - Chop fish into small pieces, squeeze out any moisture.
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Blend fish then mix in egg white and salt. Leave to dry at room temperature for an hour. Roll the mix in clingfilm and steam for 10 minutes.
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When cooked, slice into cakes 2cm thick.
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For the Ramen - Bring the fish stock to the boil and add mussels, put the lid on and steam until cooked (roughly 3 to 5 minutes).
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Take out mussels and reserve.
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Keep the stock as this is your base for the ramen liquor.
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Strain stock through muslin.
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Melt the lard and fry the pork belly, add the diced onion and cook until soft.
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Add the langoustines and cook.
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Reduce the pork marinade to a glaze and set aside.
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Add garlic and ginger to the fish stock, blanch the white cabbage in the stock
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Once blanched, add to the prawns and pork belly.
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Add mushrooms.
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Add mussels to the pan to warm through and add the kamaboko.
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Drop the noodles into the stock to warm through.
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Check seasoning and plate up.
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Plating up - Place noodles in the bottom of a bowl.
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Spoon over the cabbage and bean sprouts
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Add the pork (glazed with the marinade reduction), langoustine, mussels, top with the kamaboko and spring onion.
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Pour over the stock. You can serve extra stock in a jug by the side.
