Japanse Tan Tan ramen met gehakt, pindasaus, paksoi en champignons

What's in it

9 parts read from its 16 ingredient lines, its title and its method.

Tare and seasoning

• Soy sauce (shoyu) “1 el sojasaus”

Noodles

• Ramen noodles, kind not stated “150 gr sobanoedels”

Toppings

• Ground pork or other minced meat “200 gr rund-varkensgehakt”
• Beef “200 gr rund-varkensgehakt”
• Bean sprouts “100 gr sojascheuten”
• Mushrooms (shiitake, enoki, shimeji) “125 gr kastanjechampignons”
• Bok choy “2 baby paksoi”
• Chili flakes or togarashi “½ kl chilivlokken”

How it is served

• Served in soup from the method

Against the usual Tantanmen

It has 2 of the 4 parts of the usual Tantanmen: ground pork or other minced meat and greens (spinach or bok choy). Not on it: sesame paste or tahini and chili oil (rayu).

Less usual for the style: beef (in 7% of Tantanmen recipes), bean sprouts (in 18% of Tantanmen recipes), mushrooms (shiitake, enoki, shimeji) (in 18% of Tantanmen recipes) and chili flakes or togarashi (in 22% of Tantanmen recipes).

The Japanese take on Sichuan dan dan noodles: a broth thick with sesame paste and hot with chili oil, topped with spiced ground pork and greens such as bok choy or spinach. It is also made without soup (shirunashi) or cold.