Sesame and Chile Ramen (Tantanmen)

Sesame and Chile Ramen (Tantanmen)
Sesame and Chile Ramen (Tantanmen)
Toasted sesame oil and hot chile oil spice up this porky ramen.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

Sesame and Chile Ramen (Tantanmen)
A fortified chicken stock, loaded with ground pork and sesame, serves as the base for this aromatic chile-spiked ramen.
Yield: serves 4

Ingredients

  • 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 amazon.com)
  • 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 amazon.com), for serving

Instructions

  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 12 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.