Tantanmen Ramen

Name: Tantanmen Ramen
Yield: 3 people
Cuisine: American
Ingredients: 9 tbsp Tsuyu (Japanese soup base sauce); 6 tbsp Tahini; 3 tbsp chili oil; 500 g minced pork; 6 tbsp chili oil, approximately; 9 cloves garlic, chopped; Half an inch ginger, chopped; 3 tbsp hoisin sauce; 3 tbsp oyster sauce; 9 tbsp rice wine or any dry white wine; 3 cups water; 6 cups unsweetened soy, oats or cashew milk; 2 chicken bouillon; 3 portion dried or fresh ramen noodles, cooked per instruction; Bakchoy, blanched; 3 ramen eggs; Handful bean sprouts, blanched; Spring onion; Chili oil, as desired

alfredsanpedro @theweekenddinnerlog

Tantanmen Ramen

alfredsanpedro @theweekenddinnerlog

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Ingredients

3 people

Tare
9 tbspTsuyu (Japanese soup base sauce)
6 tbspTahini
3 tbspchili oil
Meat
500 gminced pork
6 tbspchili oil, approximately
9 clovesgarlic, chopped
Halfan inch ginger, chopped
3 tbsphoisin sauce
3 tbspoyster sauce
9 tbsprice wine or any dry white wine
Soup base
3 cupswater
6 cupsunsweetened soy, oats or cashew milk
2chicken bouillon
Noodles and toppings
3 portiondried or fresh ramen noodles, cooked per instruction
Bakchoy, blanched
3ramen eggs
Handfulbean sprouts, blanched
Spring onion
Chili oil, as desired

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Steps

1

To make the tare, mix all ingredients until well combined. Set aside.
2

To cook the meat, heat the chili oil, and sauté the garlic and ginger for about 1 minute. Add the hoisin and oyster sauce and sauté for about 2 minutes. Add the meat and stir fry on high heat. Add a splash of wine and continue to saute the meat until there is no more moisture and the meat is cooked through. Set aside.
3

To make the soup base, combine water, milk and chicken bouillon in a pot. Turn on heat and bring to a light simmer. Keep warm.
4

To assemble, put about 2 tbsp of tare in the bottom of the bowl then then add the soup base. Add the ramen noodles and the toppings. Garnish with green spring onion onion and additional chili oil as desired.