Tantanmen Ramen
norecipes.com · 2021 · 1 / 1 serving
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
11 parts read from its 19 ingredient lines and its title.
- Broth base
- Chicken “1 1/2 cups low sodium chicken stock”
- Tare and seasoning
- Soy sauce (shoyu) “1 teaspoon soy sauce”
- Sesame paste or tahini “1 1/2 tablespoons tahini”
- Chili bean paste (doubanjiang) “2 teaspoons doubanjiang”
- Tare made in the recipe a heading in the list
- Aroma oil
- Chili oil (rayu) “1 teaspoon rayu ((or other chili oil))”
- Sesame oil “1 teaspoon toasted sesame oil”
- Noodles
- Fresh ramen noodles “130 grams fresh ramen noodles”
- Toppings
- Ground pork or other minced meat “50 grams ground pork”
- Spinach “Spinach ((or mustard greens))”
- Pickled mustard greens (takana) “Spinach ((or mustard greens))”
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: tare made in the recipe (in 22% of Tantanmen recipes), spinach (in 14% of Tantanmen recipes) and pickled mustard greens (takana) (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.
Ingredients as published (19)
Nikumiso Topping
- 1 teaspoon vegetable oil
- 50 grams ground pork
- 2 teaspoons Tianmian sauce ((or hoisin sauce))
- 1 teaspoon soy sauce
Sesame Taré
- 1 tablespoon toasted sesame seeds ((7 grams ground))
- 1 1/2 tablespoons tahini
- 1 teaspoon rayu ((or other chili oil))
- 1 teaspoon toasted sesame oil
Tantanmen Broth
- 1 tablespoon vegetable oil
- 25 grams ground pork
- 20 grams scallion stems ((2 stems, minced))
- 5 grams ginger ((grated))
- 5 grams garlic ((grated))
- 1/4 teaspoon ground Sichuan pepper ((optional))
- 1 tablespoon soy sauce
- 2 teaspoons doubanjiang
- 1 1/2 cups low sodium chicken stock
For Serving
- 130 grams fresh ramen noodles
- Spinach ((or mustard greens))
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