Tan Tan men

Tan Tan men

This style of ramen was inspired by super spicy Sichuanese-style dan dan noodles. While the Japanese version isn’t nearly as hot, it still packs a pleasing punch. Tan tan men is also infused with wonderful sesame paste and aromatics like ginger and garlic, so a lot is going on here. Because of all these flavors, we use a simple torigara, a chicken- bones-and-water Japanese-style chicken stock (Torigara Stock), as the foundation for this dish. Also, keep in mind that this is a basic version of this dish and you can play around with it. Like it head-melting spicy? Add more rayu. Like it less soupy (like the original Chinese version)? Serve with less liquid. Any way you go, this is a great ramen dish.

SERVES 4

1 tablespoon toasted sesame oil

2 tablespoons finely chopped scallion, white parts only

"one" teaspoon finely chopped ginger 1 teaspoon finely-chopped-garlic

 8 ounces ground pork

1 tablespoon tobanjan (this spicy red paste is fermented from fava beans and chilies, and was originally a chinese culinary import to Japan )

6 cups torigara stock (Torigara Stock), or 6 cups 

water plus 2 tablespoons torigara base

2 tablespoons soy sauce

1 teaspoon sugar

5 tablespoons Japanese sesame paste

2 teaspoons salt

4 packages (about 6 ounces each) fresh-frozen ramen noodles

Va cup thinly sliced scallion, white and green parts

Rayu (Homemade rayu, optional)

To prepare the broth, add the sesame oil, finely chopped scallion, ginger, and garlic to a large saucepan and heat over high heat. Cook, stirring constantly, for about 1 minute to release their aroma. Add the pork and tobanjan and cook, stirring constantly, for about 2 minutes, until the pork turns white. Break the pork apart as you stir. Add the torigara stock, soy sauce, sugar, sesame paste, and salt. Bring the liquid to a boil, then reduce the heat to a simmer. Cook for about 3 minutes, stir­ring occasionally, so the flavors can com­bine. Turn off the heat.

To prepare the ramen, fill a large stock- pot with water and place over high heat. 

Ready FOUR large bowls on a work surface. When the water boils and add the noodles.

Stir the noodles for about ten seconds, so they separate and cook evenly. Cook for about two minutes, until the noodles are cooked through and toothsome. While the noodles are cooking, turn the heat on the broth to high.

When the noodles are ready, drain them into a colander. Divide the noodles among the four bowls. Pour one-fourth of the tan tan broth over each bowl of noodles. Garnish with the thinly sliced scallions and serve piping hot. Accent with the rayu to taste.

example :

 

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