Tan tan ramen de pollo

What's in it

12 parts read from its 20 ingredient lines and its title.

Broth base

• Chicken “600 ml de caldo de pollo”

Tare and seasoning

• Soy sauce (shoyu) “50 ml de salsa de soja”
• Miso “45 g miso”
• Sesame paste or tahini “55 g tahini”
• Tare made in the recipe “Para el tare (base del ramen):”

Aroma oil

• Sesame oil “10 g aceite de sésamo”

Noodles

• Other noodles (udon, soba, egg, rice, zoodles) “160 g de fideos chinos tipo noodles”

Toppings

• Chicken “1 pechuga de pollo”
• Marinated egg (ajitama) “Para los huevos marinados:”
• Scallion or negi “Parte verde de una cebolleta”
• Butter “45 g mantequilla de cacahuete”
• Mushrooms (shiitake, enoki, shimeji) “8 setas shiitake”

Against the usual Tantanmen

It has 1 of the 4 parts of the usual Tantanmen: sesame paste or tahini. Not on it: chili oil (rayu), ground pork or other minced meat and greens (spinach or bok choy).

Less usual for the style: tare made in the recipe (in 22% of Tantanmen recipes), chicken (in 7% of Tantanmen recipes), marinated egg (ajitama) (in 7% of Tantanmen recipes), butter (in 3% of Tantanmen recipes) and mushrooms (shiitake, enoki, shimeji) (in 18% 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.