Easy Tantanmen (Tan Tan Ramen)
sudachirecipes.com · 2021 · 3 / 3 servings
Get the method at sudachirecipes.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
16 parts read from its 25 ingredient lines, its title and its method.
- Broth base
- Chicken “1 tbsp Chinese-style chicken bouillon powder”
- Seafood or dashi (kombu, bonito, niboshi) “500 ml kombu dashi stock (or plain water)”
- Soy milk “100 ml unsweetened soy milk”
- Tare and seasoning
- Soy sauce (shoyu) “2 tsp Japanese soy sauce (koikuchi shoyu)”
- Sesame paste or tahini “3 tbsp sesame paste (nerigoma) (or Chinese sesame paste, tahini)”
- Chili bean paste (doubanjiang) “2 tsp chili bean sauce (toban djan)”
- Vinegar “½ tsp unseasoned rice vinegar (komezu) (optional)”
- Tare made in the recipe a heading in the list
- Aroma oil
- Chili oil (rayu) “1 tsp chili oil (rayu)”
- Noodles
- Ramen noodles, kind not stated “3 portions ramen noodles”
- Toppings
- Ground pork or other minced meat “150 g ground pork (or 70/30 pork-beef mix, chicken, turkey, vegetarian ground meat alternative)”
- Chicken “150 g ground pork (or 70/30 pork-beef mix, chicken, turkey, vegetarian ground meat alternative)”
- Scallion or negi “30 g Japanese leek (naganegi) (white part finely diced, or onion/shallot)”
- Bok choy “1 bunch bok choy (pak choy) (or other greens)”
- Chili flakes or togarashi “1 tsp dried red chili pepper (sliced)”
- How it is served
- Served in soup 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: seafood or dashi (kombu, bonito, niboshi) (in 14% of Tantanmen recipes), tare made in the recipe (in 22% of Tantanmen recipes), chicken (in 7% of Tantanmen recipes) and chili flakes or togarashi (in 22% 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 (25)
Meat
- ½ tbsp cooking oil (neutral)
- 1 tsp chili oil (rayu)
- 2 tsp chili bean sauce (toban djan)
- 1 tsp dried red chili pepper (sliced)
- 150 g ground pork (or 70/30 pork-beef mix, chicken, turkey, vegetarian ground meat alternative)
- 1 tsp grated ginger root (or ginger paste)
- 1 tsp grated garlic (or garlic paste)
- 30 g Japanese leek (naganegi) (white part finely diced, or onion/shallot)
- 1 tsp sake (or Shaoxing wine, dry sherry, white wine)
- 1 pinch ground white pepper (or black pepper)
Tare (Base Sauce)
- 3 tbsp sesame paste (nerigoma) (or Chinese sesame paste, tahini)
- 1 tbsp smooth peanut butter (unsweetened without bits)
- 2 tsp ground sesame seeds
- 2 tsp Japanese soy sauce (koikuchi shoyu)
- 2 tsp chili oil (rayu)
- ¼ tsp sugar
Broth
- 500 ml kombu dashi stock (or plain water)
- 1 tbsp Chinese-style chicken bouillon powder
- 100 ml unsweetened soy milk
- ½ tsp unseasoned rice vinegar (komezu) (optional)
Noodles and Toppings
- 3 portions ramen noodles
- 1 bunch bok choy (pak choy) (or other greens)
- finely chopped green onions
- roasted peanuts (crushed, optional)
- chili oil (rayu) (to taste)
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