Tantanmen Ramen

Inspired by The Peached Tortilla - Austin, TX

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I’ve yet to be disappointed by anything in Eric Silverstein’s book but sometimes I have to make a few adjustments to make things a bit more convenient for both my kitchen and my time. This ramen dish is a perfect example. While Eric spends hours making homemade dashi (a Japanese stock), incorporating roasted chicken into his tare (a Japanese sauce), and many more laborious tasks, I ended up using my knowledge to try and condense this process into something that can be done in under an hour. What I’ve done here is completely inspired by Eric’s example but I must say this might be the best quick noodle dish I’ve ever made in my entire life.

Parts of this recipe were adapted by Eric Silverstein’s recipe over at the amazing Austin food truck turned restaurant, The Peached Tortilla. Make a reservation or be prepared for a long wait to get a table. This place is popular.

INGREDIENTS

TARE (Comfortably serves 2 ):

  • ¼ cup sake

  • ¼ cup mirin

  • ¼ cup soy sauce

  • 1 TBS + 1 tsp black vinegar (you can also use sherry vinegar)

  • 3 green onions, roughly chopped

  • 3 large garlic cloves, smashed

  • 2 dried shiitake mushrooms slices (optional)

  • 1 TBS whole schezwan peppercorns (or use black peppercorns)

  • ½ TBS chili bean sauce (toban djan)

  • ⅓ cup sesame paste (Japanese or tahini)

  • Pinch of salt

PORK TOPPING:

  • ½ lb ground pork

  • 1 TBS canola oil

  • ½ TBS brown sugar

  • 1 TBS Hoisin Sauce (or just under 1 TBS)

  • 1 TBS Rice vinegar (or just under 1 TBS - can also use white vinegar in a pinch)

  • ½ tsp Chinese Five Spice

  • 1 TBS chili bean sauce (toban djan)

  • Pinch of white pepper

ADDITIONAL NEEDS (for serving):

  • 10-12 oz fresh ramen noodles (cooked to specifications)

  • 2 cups high quality chicken stock, heated (I used my homemade stock)

  • Bean spouts

  • Green onions, finely chopped

  • Togarashi (or just use chili flakes - for topping)

  • Hot Chili oil (for drizzling)

GO FOR IT

TARE:

  1. In a small saucepan, whisk together sake, mirin, soy sauce, vinegar, onions, garlic, mushrooms, and peppercorns, then bring to a simmer until sauce reduces by half (about 30 minutes)

  2. Once done, drain to remove all solids, keeping your liquid in a separate bowl

  3. Add sesame paste, toban djan, and a pinch of salt to liquid and whisk, together, then set aside

PORK TOPPING:

  1. While your tare is simmering, you should start your pork

  2. In a skillet, heat oil over medium-high heat, then add pork and stir and cook until all pink in gone

  3. Add in all other ingredients for your pork topping and stir in for a couple minutes before removing from heat and setting aside

FINISHING STEPS:

  1. Fill a bowl with 1 cup of heated chicken stock, then add ¼ cup of tare and stir to combine

  2. Add in fresh noodles, then top with pork, then bean spouts, then green onions, then chili flakes, then finally drizzle with some hot chili oil

  3. Serve and enjoy

NOTES:

This seems like more work than it actually is. I will admit that it has quite a few ingredients but I’m quite proud at how easy I’ve made this in terms of technical ability.

Some ingredients will require a trip to the Asian mart nearest you, and if not, I’ve done my best to give you some alternatives that can be used. As I’ve said with many dishes with these ingredients, feel free to interchange sake and mirin if you can only get one of them, and please please please find yourself some fresh ramen noodles because they make all the difference.