Prep 30 mins
Cook 3 hrs 30 mins
This recipe is from a food cart located on Ameya Yokocho, an old market street in the neighborhood of Ueno, Tokyo, Japan.
- 1 lb chicken wings
- 12 cups chicken stock
- 1 tablespoon toasted sesame oil
- 2 tablespoons scallions, finely chopped
- 1⁄2 inch piece ginger, finely chopped
- 1 garlic clove, finely chopped
- 1⁄2 lb ground pork
- 1 tablespoon japanese chile bean sauce (tobanjan)
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1⁄4 cup japanese sesame paste (neri goma)
- 1 tablespoon japanese sesame paste (neri goma)
- 2 teaspoons kosher salt
- 1 lb fresh ramen noodles or 1 lb frozen ramen noodles
- japanese hot chili oil (Rayu, garnish)
- 1⁄4 cup scallion, thinly sliced (garnish)
- Place wings in an 8 quart pan; cover with stock; bring to simmer over medium heat. Cook, skimming foam, until the stock is reduced to about 8 cups, 3 to 3 1/2 hours. Remove from heat, pour through fine strainer, discard solids; reserve stock.
- Heat oil, chopped scallions, ginger, and garlic in a 12 inch skillet over medium-high heat. Cook, stirring occasionally, until fragrant, about 2 minutes.
- Add pork and tobanjan; cook until pork is cooked through, 3 to 4 minutes.
- Add reserved stock, soy, sugar, sesame paste, and salt; boil. Reduce heat to medium; cook, stirring, for 3 minutes more; keep warm.
- Meanwhile, bring a pot of salted water to a boil. Add noodles; cook, until tender, 2 to 3 minutes, drain, and divide between 4 deep serving bowls.
- Ladle broth over each bowl of noodles, and garnish with scallions and some rayu, if you like.