Tantanmen (Spicy Sesame Ramen)

When I used to work in a Japanese restaurant, this noodle soup was one of the more popular ones. Apparently, a lot of Japanese love spicy ramen.  I don't have a high tolerance for spicy food so I never really prepared it. But since my husband loves spicy food, I try to fix something to make him happy. He does go on a diet with me anyway, so it's just right to let him have something he likes.

TanTanMen is a Japanese version of the Sichuan DanDan Mian. DanDan Mian is served with preserved vegetable but the Japanese version that I have seen is just ground meat.

This dish is one of the simple ones I have fixed.  I have cooked some that are very labor intensive and has a lot of ingredients ( I have built my Japanese pantry so the ingredients are a kitchen staple for me).  Since I am cooking for just two people, sometimes it's not worth the trouble.

What makes this dish delicious is browning the meat and the addition of ground sesame seeds.

Just a warning though, since this dish is spicy, you might need an extra glass of beverage and tissue.  It will make your nose run (sorry for giving too much information).

Enjoy!

Ingredients:

1 tsp chili oil

1 large clove of garlic, grated

1 tbsp ginger, grated

1 tbsp chili paste (Korean GoChuJang)

1/2 lb lean ground pork

5 cups unsalted stock

1 tbsp ground sesame seeds

1 tbsp sweet miso (substitute with regular miso plus mirin or sugar)

1 tbsp rice vinegar

1 tbsp sesame oil

chopped green onions for garnish

2 packs fresh egg noodles

Directions

In a pot on medium high, heat the chili oil. Add ginger and cook until slightly brown.  Add garlic and chili paste. Cook until fragrant.

Add pork and cook until brown.  Set aside 2 spoonfuls of cooked meat for topping later.

Add the chicken stock, ground sesame seeds and sweet miso paste. Bring to a boil then turn down the heat to medium low.

In a separate pot, cook ramen noodles according to the packet instructions. Remember to undercook the noodles since it will continue cooking after it is mixed with the broth.

Transfer noodles to separate bowls.  Pour the broth over the noodles and top it with the reserved browned meat and garnish with chopped green onions. 

"Kofta" Kebab - Grilled Ground Meat on Skewers

"Kofta" is the Middle Eastern version on a meatloaf.  It usually prepared in a "ball" form using ground meat - usually beef or lamb.

"Kebab" or Kabob on the other hand refers to meat in a skewer cooked over or next to flames. Nowadays, depending on preferences and diets, "kebabs" are fixed using other ingredients such as goat, chicken, turkey, pork, fish, seafood, falafel or even tofu.

We like to explore different tastes and flavors so we tried the Middle Eastern traditional Persian Kofta Kebab since all the ingredients that it needed were handy.

A simple healthy and quick dish, not to mention flavorful.

Ingredients

1 lb ground lamb (you can also use beef, chicken, pork or turkey)

1 large onion, minced

1 egg

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cinnamon

wooden skewers soaked in water

Directions

Pre-heat grill to around 350 degrees.

In a large bowl mix onion, egg, salt, pepper and cinnamon.

Add meat.  Mix until all ingredients are well incorporated.

Pour a little bit of oil in you palms and take a handful of the mixture and form it around the skewer.  Make a sausage like link wrapped around the skewer.

Grill kebabs until cooked through (about 6 minutes).

Serve with lemon wedges, hummus, rice or pita bread.