Tantanmen (Tan Tan Ramen)

Broth base was a stock made from bones from a prime rib roast, turkey carcass, chicken carcass, pork bones, ham hock, reduced pastrami cooking liquor, kombu, and mirepoix. Not the traditional tantanmen base, but the results were worth the effort. Also, the single ham hock somehow initially overwhelmed the pastrami liquor. :D Had to tweak things a bit.

The tare was Japanese dark soy sauce, ground sesame, roasted tahini, peanut butter, leek, and homemade chili oil.

Toppings are pork shoulder "chashu" crisped up under the broiler before serving, seasoned ground pork, ajitsuke tamago, and roasted ground cashews.