Nagasaki Champon Recipe | Tilda Professionals

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