Tan tan men ramen
TantanmenOriginal in German
ichkoche.at · 6
Against 492 ramen recipes
Tantanmen, with 2 of the 4 usual parts; not on it: sesame paste or tahini and greens (spinach or bok choy).
What's in it
10 parts read from its 25 ingredient lines, its title and its method.
- Broth base
- Seafood or dashi (kombu, bonito, niboshi) “1 EL Bonitoflocken”
- Tare and seasoning
- Soy sauce (shoyu) “2 EL Sojasauce”
- Aroma oil
- Chili oil (rayu) “2 EL Chiliöl”
- Noodles
- Ramen noodles, kind not stated “6 Portionen Ramen (oder Mie Nudeln)”
- Toppings
- Ground pork or other minced meat “300 g Schweinehack (fett)”
- Scallion or negi “2 Lauchzwiebeln, Grün eingekürzt, in feine”
- Sesame seeds “Geröstete Sesamsamen zum Bestreuen”
- Kimchi “3 EL Scharfes Chin. Pickles, fein geschnitten (alt. Kimchi und 1 kleine Chilischote)”
- Chili flakes or togarashi “3 EL Scharfes Chin. Pickles, fein geschnitten (alt. Kimchi und 1 kleine Chilischote)”
- 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: chili oil (rayu) and ground pork or other minced meat. Not on it: sesame paste or tahini and greens (spinach or bok choy).
Less usual for the style: seafood or dashi (kombu, bonito, niboshi) (in 14% of Tantanmen recipes), kimchi (in 3% 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.
Ingredients as published (25)
- 6 Portionen Ramen (oder Mie Nudeln)
- 6 Tasse(n) Kräftige Hühnersuppe (s.u.)
- Geröstete Sesamsamen zum Bestreuen
- 300 g Schweinehack (fett)
- 2 EL Misopaste
- 1 EL Zucker
- 2 EL Sojasauce
- Öl (geschmacksneutral)
- 2 Lauchzwiebeln, Grün eingekürzt, in feine
- 2 EL Frischer Ingwer, hauchdünn gehobelt
- 3 EL Scharfes Chin. Pickles, fein geschnitten (alt. Kimchi und 1 kleine Chilischote)
- 1 Wurzelspinat, ohne Stiele, blanchiert und in mittelfeine Streifchen geschnitten
- 1 Noriblatt, geröstet, in feinen Streifen (0, 5 x 4 cm)
- 0.5 Tasse(n) Sojasauce
- 2 EL Reisweinessig
- 3 EL Tahina
- 2 EL Chiliöl
- 1 Suppenhuhn + Hühnerklein
- 1 Suppenbund
- 1 Zwiebel
- 2 Korianderwurzeln samt Grün
- 2 Ingwer
- 5 Knoblauchzehen
- Salz
- 1 EL Bonitoflocken
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