Tantanmen (Tokyo Style Shoyu Sesame and Chile Ramen)

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READY IN: 4hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cups chicken stock
  • 1
    tablespoon toasted sesame oil
  • 2
    tablespoons scallions, finely chopped
  • 12
    inch piece ginger, finely chopped
  • 1
    garlic clove, finely chopped
  • 12
  • 1
    tablespoon japanese chile bean sauce (tobanjan)
  • 2
    tablespoons soy sauce
  • 1
    teaspoon sugar
  • 14
    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)
  • 14
    cup scallion, thinly sliced (garnish)
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DIRECTIONS

  • 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.
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