《至極の一杯》本気の汁なし担々麺

What's in it

10 parts read from its 11 ingredient lines and its title.

Tare and seasoning

• Soy sauce (shoyu) “しょうゆ、砂糖、酒 各小さじ1”
• Sesame paste or tahini “白練りごま、水 各大さじ3”
• Gochujang “コチュジャン 小さじ1”
• Vinegar “しょうゆ、酢 各大さじ1.5”

Aroma oil

• Chili oil (rayu) “ラー油 適量”
• Sesame oil “砂糖、ごま油 各大さじ1”

Noodles

• Ramen noodles, kind not stated “甜麺醤 大さじ1”

Toppings

• Ground pork or other minced meat “豚挽き肉 100g”
• Scallion or negi “長ねぎみじん切りor白髪ねぎ 適量”

How it is served

• Served without soup named in the title

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: gochujang (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.