10 Minutes Tantanmen Ramen

Seonkyoung Longest · seonkyounglongest.com · 2020 · 2 / 2 bowls

Against 492 ramen recipes

Tantanmen, with 4 of the 4 usual parts.

Get the method at seonkyounglongest.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

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

Broth base: Chicken “2 tsp chicken powder/bouillon”
Tare and seasoning: Soy sauce (shoyu) “3 tbsp Tsuyu, Japanese soup base sauce (or 2 1/2 tbsp soy sauce + 1/2 tsp hondashi)”
Sesame paste or tahini “2 tbsp tahini”
Chili bean paste (doubanjiang) “1 tbsp toban djan, Chinese chili bean paste”
Tare made in the recipe a heading in the list
Aroma oil: Chili oil (rayu) “1 tbsp chili oil”
Noodles: Dried ramen noodles “2 portions fresh, frozen or dried ramen noodles”
Toppings: Ground pork or other minced meat “1/2 lb ground pork, beef, chicken or impossible meat”
Marinated egg (ajitama) “1 ramen egg, cut into half”
Scallion or negi “1 to 2 green onions, chopped”
Bok choy “1 baby bok choy, cut bottom & separate each leaf”
Sesame seeds “sesame seeds & sansyo powder (optional)”
How it is served: Served in soup from the method
Tossed in a pan (stir-fried) 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: tare made in the recipe (in 22% of Tantanmen recipes) and marinated egg (ajitama) (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)

For Tare (Seasoning Sauce)

3 tbsp Tsuyu, Japanese soup base sauce (or 2 1/2 tbsp soy sauce + 1/2 tsp hondashi)
2 tbsp tahini
1 tbsp chili oil

For Meat

2 tbsp chili oil or regular cooking oil (adjust to your liking)
3 cloves garlic, chopped (approximately 1 tbsp)
1 oz ginger, chopped (approximately 1 tsp)
1 tbsp toban djan, Chinese chili bean paste
1 tbsp oyster sauce
1/2 lb ground pork, beef, chicken or impossible meat
3 tbsp rice wine

For Soup

1 cup water
2 cups un-sweetened soy, oat or cashew milk
2 tsp chicken powder/bouillon

For Noodles & Toppings

1 baby bok choy, cut bottom & separate each leaf
handful beansprouts
2 portions fresh, frozen or dried ramen noodles
1 to 2 green onions, chopped
1 ramen egg, cut into half
sesame seeds & sansyo powder (optional)