担々麺

What's in it

10 parts read from its 15 ingredient lines and its title.

Broth base

• Chicken “B「丸鶏がらスープ™」 小さじ1”

Tare and seasoning

• Soy sauce (shoyu) “Bしょうゆ 大さじ1”
• Chili bean paste (doubanjiang) “A「Cook Do®」熟成豆板醤 小さじ1（5g）”

Aroma oil

• Chili oil (rayu) “ラー油 大さじ1”

Noodles

• Ramen noodles, kind not stated “中華生めん 1玉”

Toppings

• Ground pork or other minced meat “豚ひき肉 50g”
• Scallion or negi “白髪ねぎ 適量”
• Bok choy “チンゲン菜 1/4株”
• Garlic on top (fried or raw) “Bおろしにんにく 少々”
• Sesame seeds “B練り白ごま 大さじ2”

Against the usual Tantanmen

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

Less usual for the style: garlic on top (fried or raw) (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.