練りごま不要！10分で完成♡担々麺

What's in it

14 parts read from its 19 ingredient lines, its title and its method.

Broth base

• Chicken “★鶏ガラスープの素（顆粒） 小さじ2”

Tare and seasoning

• Soy sauce (shoyu) “★醤油 小さじ2”
• Miso “★味噌 小さじ1”
• Sesame paste or tahini “★すりごま 大さじ2”
• Chili bean paste (doubanjiang) “★豆板醤 小さじ1〜”

Aroma oil

• Chili oil (rayu) “★ラー油 小さじ1〜”
• Sesame oil “◎ごま油 小さじ1”

Noodles

• Fresh ramen noodles “生中華麺 2人前”

Toppings

• Ground pork or other minced meat “◎豚ひき肉 120g”
• Boiled or soft egg “味付けゆで卵 1個”
• Scallion or negi “◎長ネギ（みじん切り） 1/2本”
• Spinach “ほうれん草 3束”
• Coarse black pepper “粗びき黒こしょう お好みで”

How it is served

• Served in soup from the method

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: boiled or soft egg (in 22% of Tantanmen recipes), spinach (in 14% of Tantanmen recipes) and coarse black pepper (in 3% 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.