Tantanmen 坦々麺
chopstickchronicles.com · 2018 · 1
Get the method at chopstickchronicles.com →This page has the ingredients and how they compare. The instructions and photos are on the original recipe, which Recipe Lab does not republish.What's in it
11 parts read from its 16 ingredient lines and its title.
- Tare and seasoning
- Soy sauce (shoyu) “1 ½ tbsp soy sauce”
- Miso “1 ½ tbsp tenmenjan Chinese sweet miso paste”
- Sesame paste or tahini “2 tbsp Chimajyan sesame paste”
- Vinegar “1 tsp rice vinegar”
- Aroma oil
- Chili oil (rayu) “1 tbsp Rayu (Japanese chili oil)”
- Noodles
- Ramen noodles, kind not stated “1 ramen noodle”
- Toppings
- Ground pork or other minced meat “250 g pork mince”
- Bean sprouts “Bean sprouts (optional)”
- Bok choy “¼ pak choy (parboiled)”
Against the usual Tantanmen
It has 4 of the 4 parts of the usual Tantanmen: sesame paste or tahini, chili oil (rayu), ground pork or other minced meat and greens (spinach or bok choy).
Less usual for the style: bean sprouts (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.
Ingredients as published (16)
- 250 g pork mince
- 1 tbsp sake
- 1 ½ tbsp soy sauce
- 1 ½ tbsp tenmenjan Chinese sweet miso paste
- 1 tbsp or 10g finely chopped Zasai
- 5 cm 2 inch finely chopped shallots (white part)
- 1 tsp rice vinegar
- 2 tbsp Chimajyan sesame paste
- 1 tbsp Rayu (Japanese chili oil)
- 150 ml water
- 1 tsp torigara soup (granules)
- 150 ml soy milk
- 1 ramen noodle
- ¼ pak choy (parboiled)
- 20 g of pork mince *1 from the pork minced cooked. Freeze left over
- Bean sprouts (optional)
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