Soupless spicy ramen with a rich and nutty sesame sauce.
150 grams ground pork 2 teaspoon soy sauce 1 tablespoon mirin 1/4 teaspoon ground Sichuan pepper 2 tablespoons vegetable oil 30 grams scallions (minced) 9 grams ginger (grated) 9 grams garlic (grated) 1 tablespoon doubanjiang 1 tablespoon Japanese sesame paste 1 1/2 tablespoons soy sauce 2 teaspoons sugar 2 teaspoons rayu 2 teaspoons toasted sesame oil 1 tablespoon toasted sesame seeds 2 grams katsuobushi 1/4 cup boiling water 260 grams ramen noodles Fried onions (optional)
Marinate the ground pork with the soy sauce, mirin and Sichuan pepper.
Grind the katsuobushi and toasted sesame seeds into a powder using a mortar & pestle or spice grinder.
GRIND UMAMI POWDER
Mix the umami powder with the sesame paste, soy sauce, sugar, rayu, sesame and sesame oil until smooth. Whisk in the boiling water.
Saute 3/4 of the scallions in vegetable oil until they start to brown.
Add the ginger and garlic and caramelize. Then finish by adding the doubanjiang.
Boil the ramen noodles in a large pot with lots of water.
Stir-fry the pork with the scallion oil mixture using a spatula to break it up into crumbs.
Drain the noodles when done and toss them with the sesame sauce.
Top the noodles with the stir-fried pork and then garnish with the reserved scallions and fried onions.