Nagasaki Champon Recipe | Tilda Professionals

Name: 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

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Savor handcrafted rice noodles, steamed kamaboko, and rich ramen broth with mussels and seafood in this authentic Asian recipe.

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