Marinate the pork with soy sauce, mirin, and ground Sichuan pepper. Let this rest while you prepare the other ingredients.

To make the Tantanmen sauce, grind the katsuobushi and toasted sesame seeds into a powder using a mortar and pestle or clean spice grinder.

Add this mixture to a bowl along with the sesame paste, soy sauce, sugar, rayu, and sesame oil, and whisk it until it's smooth and free of lumps. Whisk in the boiling water until you have a uniform sauce.

Bring a large pot of water to a boil for the ramen noodles. You'll want to time adding the noodles to the water, so they're finished around the same time your pork stir-fry is done.

To make the pork topping for the Tantanmen, heat the vegetable oil over medium-low heat and add most scallions (save some for garnish). Saute these until they're wilted and starting to brown around the edges.

Add the grated ginger and garlic and saute the mixture until the aromatics are browned but not black.

Add the doubanjiang and stir it into the oil until the oil is a vibrant orange color and the mixture is fragrant (about 20 seconds).

Add the marinated pork to the pan and use a spatula to break up the meat into small crumbs. It's ready when the pork is cooked through and crumbly.

When the ramen is cooked, drain it well and then transfer it to a bowl. Stir the Tantanmen sauce and drizzle it over the noodles. Toss the noodles in the sauce to coat and then plate the ramen up.

Divide the pork topping between the plates and then garnish with the reserved scallions. I also like to top my Tantanmen with fried onions and some cayenne pepper.