Tantanmen Tokyo Style Shoyu Sesame And Chile Ramen Recipes

TANTANMEN (TOKYO STYLE SHOYU SESAME AND CHILE RAMEN)

Steps:

• Place wings in an 8 quart 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 inch 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.

SAPPORO STYLE RAMEN

Steps:

• Make 5 cups of dashi stock. When dashi stock is ready, keep it aside.
• Meanwhile, cut all the ingredients into small pieces.
• In a frying pan, heat sesame oil on medium high heat and add the meat and ginger. Cook until nicely browned and set aside.
• In a Dutch oven or large pot, heat oil on medium high and saute onion and garlic until they are well coated with oil (3-5 minutes).
• Add cut vegetables and mix well. Pour dashi stock into the large pot. Add the meat and bring the soup to a boil.
• Right before it starts boiling, skim off the scum and fat from the soup. Simmer until the vegetables are soft, about 15-20 minutes depending on ingredients you put.
• Add miso using a strainer. If you don't have one, use a ladle so you can make sure all miso is completely dissolved. Taste the soup before you add more miso.
• Add corn and return soup to a simmer while noodles are cooking (DO NOT BOIL).
• In a stockpot full of water, cook fresh ramen noodles to desired consistency.
• Divide noodles between bowls and ladle broth over the noodles. Place one tsp of butter in the center of each bowl on top and surround with garnishes of bean sprouts, green onions, red pepper flakes, and ground pork.

SHOYU RAMEN

Steps:

• Heat sesame oil in a deep pan.
• Saute chopped ginger and garlic in the pan.
• Lower the heat.
• Add stock to pan and bring to a boil.
• Add sugar, salt, sake, and soy sauce to the soup.
• Run the soup through a strainer. Return to pot.
• Add tofu, carrots, noodles and mushrooms. Heat through.
• Add spinach and scallions before serving.
• Spoon noodles and vegetables into individual bowls. Add broth.