This is my favourite ramen dish. For those that don’t know, ramen are Chinese noodles in soup which the Japanese made their own many years ago. There are many different varieties of ramen, but this one is one of the tastiest of them all! There’s a popular Japanese chain here in Sydney called Ichiban Boshi. Personally, I don’t rate their food but I must say that their tantanmen is amazing, and inspired me to try and recreate it.
My recipe uses a lot of ingredients but they are ingredients that if you buy, you can use in many of my other dishes. The flavour’s extraordinary, and very moreish – I’d love you to give it a go
noodles (egg noodles, ramen noodles, udon… anything)
1 clove garlic
1 thumb ginger
200g pork mince
3tbs sesame seeds
2tsp chicken stock powder (use Chinese one if possible, or Japanese one called ‘torigara soup’)
5tsp soy sauce
3tbs rice vinegar
1tbs sesame oil
1tsp kochijan (Korean spicy/sweet paste)
4tbs goma (sesame) dressing
Finely chop the garlic and ginger and fry gently without burning. Then add the mince to brown, and the leeks on top of that.
Add the sesame seeds and other sauce ingredients into a blender and pulse until mixed completely. Then add to the meat mix and simmer without burning. Finally, boil the noodles as per the package instructions. The meat mix will be too thick, so use some of the water from the noodles to thin it, tasting each time to find your preferred taste.