Hiyashi Tantanmen (Chilled Spicy Ramen)

What's in it

14 parts read from its 22 ingredient lines, its title and its method.

Broth base

• Soy milk “300 ml unsweetened soy milk”

Tare and seasoning

• Soy sauce (shoyu) “1 tsp Japanese soy sauce (koikuchi shoyu)”
• Miso “1 tsp yellow miso paste (awase)”
• Chili bean paste (doubanjiang) “½ tbsp chili bean sauce (toban djan)”
• Tare made in the recipe a heading in the list

Aroma oil

• Chili oil (rayu) “1 tsp chili oil (rayu)”
• Sesame oil “½ tbsp toasted sesame oil”

Noodles

• Ramen noodles, kind not stated “2 portions ramen noodles”

Toppings

• Ground pork or other minced meat “100 g ground pork”
• Boiled or soft egg “2 soft boiled eggs (halved)”
• Scallion or negi “30 g Japanese leek (naganegi) (finely diced)”
• Cucumber “½ Japanese cucumber (or Persian cucumber, julienned)”
• Tomato “1 tomato (medium size, sliced)”

How it is served

• Served in soup from the method

Against the usual Tantanmen

It has 2 of the 4 parts of the usual Tantanmen: chili oil (rayu) and ground pork or other minced meat. Not on it: sesame paste or tahini and greens (spinach or bok choy).

Less usual for the style: tare made in the recipe (in 22% of Tantanmen recipes), boiled or soft egg (in 22% of Tantanmen recipes), cucumber (in 3% of Tantanmen recipes) and tomato (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.