Sesame and Chile Ramen (Tantanmen)

Name: Sesame and Chile Ramen (Tantanmen)
Total time: PT0D0H0M
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; 1 ⁄ 2 lb. ground pork; 1 tbsp. tobanjan (Japanese chile bean sauce, available at amazon.com ); 2 tbsp. soy sauce; 1 tsp. sugar; 1 ⁄ 4 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

Serves
serves 4

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

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
¹⁄₂ lb. ground pork
1 tbsp. tobanjan (Japanese chile bean sauce, available at amazon.com)
2 tbsp. soy sauce
1 tsp. sugar
¹⁄₄ 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

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Instructions

Step 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.

Step 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.

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.
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.