Nagasaki Champon Noodles & Satsuma-age (Fish Cake)

Instructor: Chef Amelia Seko

This class is a flavourful journey into the heart of Nagasaki cuisine, focusing on creating Champon & Satsuma-age (fish cake) from the ground up. Champon is defined by its creamy, rich bone broth, its unique thick noodles, and a powerful stir-fry of meat and seafood. Satsuma-age is a flavourful coin of smooth fish paste pan-fried to complement the noodles.

What you’ll learn:

• Prepare the fundamental seasoning paste (tare) that gives the Champon broth its savoury depth
• Learn to flash-fry vegetables, pork belly, and seafood (shrimp, squid) over intense heat in order to extract maximum flavour
• Learn how to introduce the broth directly into the hot wok after the stir-fry, a crucial step that integrates the caramelised wok flavours into the liquid
• Learn to create a simple, classic fish cake from scratch, including the shaping, steaming, and frying processes required to achieve the firm, rubbery-yet-tender texture

Bring home:

• 2 portions of Champon
• 2 portions of Satsuma-age
• Hardcopy Recipes