Tantanmen (tokyo Style Shoyu Sesame And Chile Ramen)

Total Time: 4 hrs Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 4
• 1 lb chicken wings
• 12 cups chicken stock
• 1 tablespoon toasted sesame oil
• 2 tablespoons scallions, finely chopped
• 1/2 inch piece ginger, finely chopped
• 1 garlic clove, finely chopped
• 1/2 lb ground lamb
• 1 tablespoon japanese chile bean sauce (tobanjan)
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1/4 cup japanese sesame paste (neri goma)
• 1 tablespoon japanese sesame paste (neri goma)
• 2 teaspoons kosher salt
• 1 lb fresh ramen noodles or 1 lb frozen ramen noodles
• japanese hot chili oil (rayu, garnish)
• 1/4 cup scallion, thinly sliced (garnish)

Recipe

• 1 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.
• 2 heat oil, chopped scallions, ginger, and garlic in a 12 inch skillet over medium-high heat. cook, stirring occasionally, until fragrant, about 2 minutes.
• 3 add lamb and tobanjan; cook until lamb is cooked through, 3 to 4 minutes.
• 4 add reserved stock, soy, sugar, sesame paste, and salt; boil. reduce heat to medium; cook, stirring, for 3 minutes more; keep warm.
• 5 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.
• 6 ladle broth over each bowl of noodles, and garnish with scallions and some rayu, if you like.