Sesame and Chile Ramen (Tantanmen)
Todd Coleman

We got this recipe—a sesame- and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat. This recipe first appeared in our Jan/Feb 2013 issue along with Harris Salat’s article Ameya Yokocho Pushcart Ramen.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Yield: serves 4


  • 1 lb. chicken wings
  • 12 cups chicken stock
  • 1 tbsp. toasted sesame oil
  • 2 tbsp. finely chopped scallions, plus 1/4 cup, thinly sliced, for garnish
  • 1 (1/2″) piece ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 12 lb. ground pork
  • 1 tbsp. tobanjan (Japanese chile bean sauce, available at
  • 2 tbsp. soy sauce
  • 1 tsp. sugar
  • 14 cup plus 1 tbsp. neri goma (Japanese sesame paste, available at Asian Food Grocer)
  • 2 tsp. kosher salt
  • 1 lb. fresh or frozen ramen noodles
  • Rāyu (Japanese hot chile oil, available at, for serving


  1. Place wings in an 8-qt. 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.
  2. Heat oil, chopped scallions, ginger, and garlic in a 12″ 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.