t’s been awhile since I did an entry. I was nursing an injured hip and didn’t really feel like doing anything productive. I have always been motivated through exercise so when I can’t work out, I feel like my world stops. One thing that will never stop for sure is my obsession with Japanese food. (Can someone sponsor my trip to Japan already *wink wink*) Ramen, all kinds, even the top one, (hah!) is one of my favorite food. Lately I’ve been obsessing about Tantanmen which is chili and sesame paste base ramen. One thing I like about this Ramen is you can substitute the main ingredients with stuff you can find at your local grocery store, Asian section off course. But If you have time to go to your local Uwajimaya or Asian grocery, these are the ingredients to look for:
Ramen is usually compose of Tare, the broth, noodles and endless toppings. Tare is the heart of the ramen I should say, this where the you ramen will draw flavor from. If you are new to Ramen and don’t like the fermented flavor of miso (which I loooove), this recipe will be good for you and it’s super easy. No need to wait days to make your stock. ;D
Spicy Pork Ramen
5 Tbsp Tahini
4 Tbsp Rice Vinegar
4 Tbsp Soy Sauce
1 Tbsp Chili Bean Sauce (or more if you like it spicier)
1 Tbsp Sugar
Minced Pork Topping
1/2 lb Pork loin, minced
1 & 1/2 Tbsp Sesame oil
2 Tbsp Cooking Sake or Sherry Wine
1 Tbsp Soy Sauce
3 Slices of Bacon, finely chopped
1/4 Cup White Onion, finely chopped
2 Tbsp Ginger, finely chopped
2 Cloves of Garlic, finely chopped
8 Cups of Chicken Broth
2 Cups of Water
Ramen Noodles, (I used the frozen one) cooked according to package directions
Sesame Bean Sprouts
- 2 cups Bean Sprouts
- 2 Tbsp Sesame oil
- 1 tsp toasted sesame seed
- Salt & pepper to taste
2 Stalks of Green Onion, thinly sliced and placed in iced water
1/4 Cup Crushed Peanuts
Layu, Japanese Chili oil or chili oil of your choice
- In a bowl, combine all the ingredients for the tare and set aside.
- in a heavy bottom pot, heat the sesame oil. Sauté minced pork for a minute. Add in the sake and soy sauce and sauté until golden brown. Remove from the heat and set aside.
- In the same pot, render the bacon. Add in onion and sauté until transparent and add in garlic and ginger. Sauté for a couple more minutes or until fragrant, careful not to burn garlic.
- Deglaze with chicken stock & water, make sure to scrap the bottom of the pot and let it boil covered about 5 minutes.
- Slightly remove the cover and simmer 20-30 minutes or until the stock is reduced.
- Once done, strain the broth and keep it hot over very low heat.
- For the sesame bean sprouts topping: Blanch bean sprouts (3 minutes in boiling water) and put in a bowl of iced water. Squeeze the water out and toss it with sesame oil, sesame seeds and salt & pepper to taste.
- In your serving bowl, put 2 tbsp of the tare and about 1 & 1/2 cup of the broth and mix until the tare is melted into the hot broth.
- Add in the cooked noodle, minced pork and the toppings.