Tsuyunashi Tantanmen

norecipes.com · 2021 · 2 / 2 servings

Against 492 ramen recipes

Tantanmen, with 3 of the 4 usual parts; not on it: greens (spinach or bok choy).

Get the method at norecipes.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

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

Broth base: Seafood or dashi (kombu, bonito, niboshi) “2 grams katsuobushi”
Tare and seasoning: Soy sauce (shoyu) “2 teaspoon soy sauce”
Sesame paste or tahini “1 tablespoon Japanese sesame paste (tahini will also work)”
Chili bean paste (doubanjiang) “1 tablespoon Doubanjiang”
Mirin “1 tablespoon mirin”
Aroma oil: Chili oil (rayu) “2 teaspoons rayu”
Sesame oil “2 teaspoons toasted sesame oil”
Noodles: Ramen noodles, kind not stated “260 grams ramen noodles”
Toppings: Ground pork or other minced meat “150 grams ground pork”
Scallion or negi “30 grams scallions (3 large scallions, minced)”
Sesame seeds “1 tablespoon toasted sesame seeds”
How it is served: Served without soup named in the title
Tossed in a pan (stir-fried) from the method

Against the usual Tantanmen

It has 3 of the 4 parts of the usual Tantanmen: sesame paste or tahini, chili oil (rayu) and ground pork or other minced meat. Not on it: greens (spinach or bok choy).

Less usual for the style: seafood or dashi (kombu, bonito, niboshi) (in 14% of Tantanmen recipes) and mirin (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.

Ingredients as published (19)

Tantanmen Pork

150 grams ground pork
2 teaspoon soy sauce
1 tablespoon mirin
1/4 teaspoon ground Sichuan pepper (optional)
2 tablespoons vegetable oil
30 grams scallions (3 large scallions, minced)
9 grams ginger (grated)
9 grams garlic (grated)
1 tablespoon Doubanjiang

Tantanmen Sauce

1 tablespoon Japanese sesame paste (tahini will also work)
1 1/2 tablespoons soy sauce
2 teaspoons evaporated cane sugar
2 teaspoons rayu
2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds
2 grams katsuobushi
1/4 cup boiling water

For serving

260 grams ramen noodles
Fried onions (optional)

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