担々麺の作り方が動画でわかる！豆乳なしでも濃厚な絶品レシピ

What's in it

10 parts read from its 15 ingredient lines and its title.

Broth base

• Chicken “鶏ガラスープの素 小さじ1”

Tare and seasoning

• Soy sauce (shoyu) “しょうゆ 大さじ1”
• Sesame paste or tahini “白ねりごま 大さじ2”
• Chili bean paste (doubanjiang) “豆板醤 小さじ1/2”

Aroma oil

• Chili oil (rayu) “ラー油 適量”

Noodles

• Ramen noodles, kind not stated “中華麺[生] 1玉”

Toppings

• Ground pork or other minced meat “豚ひき肉 50g”
• Scallion or negi “長ねぎ[白い部分] 5cm”
• Bok choy “チンゲン菜 1/2株(50g)”
• Garlic on top (fried or raw) “おろしにんにく 小さじ1/4”

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: garlic on top (fried or raw) (in 7% 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.