Tantanmen

It's been too long since I had ramen so I finally got off my ass and made skme tantanmen. It turned out well but I slightly over cooked the egg. Oh well.

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Comments

meyer8863

I would love your broth recipe, if its not too much trouble!

Thanks,

Mike

JasonWirth_68226

The broth has 2 parts. The soup and the tare. The soup isn't very salty. The tare, or base (salt) component comes from cooking the pork. The bottom picture shows the liquid base.

I'm not so exact with the measurements, it's all approximate, so take everything with a grain of salt (pun intended).

The soup / broth:

1 tablespoon of miso.

1 tablespoon of creamy peanut butter. Tantanmen normally has sesame paste, but this is so similar you wouldn't know the difference.

1 teaspoon of ginger.

1 tablespoon of soy sauce. (I use low-sodium chicken broth.)

400 ml of chicken stock.

1 pack (1 oz) of gelatin. Optional. It's simply for mouth-feel. If your chicken stock is made from scratch and sets up like jell-o in the fridge then you can skip this.

Tare:

1 tablespoon gochjang

1 tablespoon sambal

1 tablespoon of sriracha

1/2 cup soy sauce

1/4 cup sake

1/4 cup vinegar

3 tablespoons of sesame oil

* Water, I use a pressure cooker so we need enough liquid.

1 lbs pork.

1-2 strips of bacon.

I brown the pork then deglaze with the base. Cook at full pressure for about 10-15 minutes. You don't want to totally destroy the pork, just make it soft and tender while creating a super flavorful soup base as well as extracting a bunch of oil for topping. Most tantanmen is served with layu chili oil but this process we produce our own by rendering fat from the ground pork as well as a strip or two of bacon, and sesame oil.

meyer8863

You are the BOMB

JasonWirth_68226

Tag, you're it. Now you have to make some and post a photo.

brian_martin2001

You should submit this to the user recipe gallery

JasonWirth_68226

I didn't know there was a user recipe gallery. Thanks for the info.