Japanese Dan Dan Ramen (Sesame Cream Broth with Spicy Pork)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
A pork bone broth thickened with sesame paste and miso turns creamy and heavy, and pork mince fried with doubanjiang, a Sichuan chili bean paste, sits on top with a slick of chili oil.
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In this Japanese ramen take on Sichuan dan dan noodles, there is plenty of soup and sesame leads the flavor. The sesame paste and miso get a brief stir over low heat before any stock is added, which draws out their nutty aroma, but they come off before they brown. The stock is then whisked in a little at a time so no lumps remain. The pork fries until its moisture cooks off and the edges brown, and the heat drops to medium if the doubanjiang starts to scorch. Shake the boiled noodles well, since extra water dilutes the thick broth fast.
Ingredients
Instructions
- 1
Heat a pan over medium-high heat and spread out 150 g ground pork.
Stir-fry for about 3 minutes until moisture cooks off and the edges brown, then add 1 tbsp doubanjiang and 1 tbsp soy sauce.
- 2
Cook for 2 more minutes so the seasoning clings to the pork and the texture turns crumbly.
If the doubanjiang starts to scorch, lower the heat to medium, then set the pork aside.
- 3
Set a pot over low heat and add 3 tbsp sesame paste and 1 tbsp miso.
Stir-fry for about 1 minute, just until glossy and fragrant, without letting the paste brown or stick.
- 4
Pour in 600 ml pork bone stock a little at a time, whisking until no lumps remain.
Simmer over medium heat for about 5 minutes, until small bubbles rise and the broth feels creamy and full-bodied.
- 5
Boil plenty of water in a separate pot and cook 2 servings of ramen noodles.
When the strands loosen and the center still has bounce, drain well and shake off excess water so the broth does not thin out.
- 6
Place the noodles in bowls and ladle the hot sesame broth over them.
Divide the pork topping, 2 soft-boiled eggs, 20 g green onion, and 2 tbsp chili oil between the bowls, then serve immediately.
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