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Categories:
chicken chicken stock sesame oil scallions ginger garlic ground pork japanese chile bean sauce soy sauce sugar japanese sesame paste japanese sesame paste kosher salt Ramen noodles chili oil scallion
Viewed: 64 - Published at: 9 years agoIngredients
- 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 pork
- 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)
Method
- 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.
