How to make TANTAN MEN (spicy Ramen noodle) 〜坦々麺〜 | easy Japanese home cooking recipe
In this video, I am showing how make Tantan-men, a spicy and creamy Ramen noodle. I am showing a recipe, where you don't need to make extra soup, but all together in one pot under 20 min. It also uses Chinese spicy sauce Toban-Djan (chilli bean sauce), but this can be substituted with other chilli sauce such as Sriracha sauce.
In my Channel, I show step by step of alternative but authentic Japanese home cooking, which can be made with the ingredients that are easily available outside of Japan.
Minced pork 50 g
Scallion 2
Garlic 2 cloves
Ginger small piece
Chili bean sauce (Toban djan) 1 Tsp
Miso 1 Tsp
Soy sauce 2 Tsp
Water 1 cup
Soy milk 1 cup
Sesame oil 1 Tbsp
Roasted & grated sesame seeds 1 Tbsp
Pasta (angel hair pasta) 100 g
Baking soda (Baking powder) 10 g
Bok choy (for garnish) 1/2
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Three side dishes:
Tempura:
Gyoza:
Japanese Curry:
Chahan (fried rice):
00:00 Intro
00:53 Ingredients
01:56 Preparing the ingredients
04:14 Making the soup
06:55 Preparing Bok choy and boiling noodle
08:39 Eating
11:30 Ending
12:02 Recipe
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The homemade ramen that DOESN'T take hours | Japanese Tantanmen Ramen | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Instant Noodle Tantanmen, SIMPOL!
Rich and creamy Japanese-style ramen made using only our favorite instant noodles! Must try to, Ka-simpol! ????????
INGREDIENTS:
Set A
2 tablespoons cooking oil
3 cloves garlic, minced
150 grams ground pork
1 tablespoon oyster sauce
1 tablespoon sriracha
Black pepper, to taste
Set B
2 packs instant noodles
3-4 cups water
Set C (Soup paste)
3 cups noodles stock, from set B
1 tablespoon soy sauce
1 tablespoon white vinegar
1 tablespoon peanut butter
Seasoning powder, from instant noodles
2 cups unsweetened soya milk
Set D (Garnish)
2 pieces chinese petchay (bok choy)
2 soft boiled eggs, halved
Meat: Fresh Options Meatshop
Cookware: Masflex Cookware
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#SimpolRecipe #Tantanmen
Forget Instant Ramen, Do This Instead!
Get ready to slurp your way to spicy bliss with this sensational recipe. From the perfect balance of flavours to the lip-smacking heat, we'll guide you through the secrets of creating an unforgettable bowl of tantanmen. Brace yourself for a flavour explosion that will leave you craving more!
Ingredients
Pork Topping
100 grams pork mince
½ tbsp hoisin sauce
½ tbsp oyster sauce
½ tbsp light soy sauce
Sesame Taré
1-2 tbsp vegetable oil
1 tbsp sichimi Japanese mixed chilli powder
1 tbsp toasted sesame seeds
1 tbsp light soy sauce
1 1/2 tbsp sesame paste/ tahini
1 teaspoon pure sesame oil
Tantanmen Broth
2 spring onions, roughly chopped
½ thumb sized piece ginger, finely sliced
2 cloves garlic, roughly chopped
½ tsp sichuan peppercorns, finely ground
1 tbsp soy sauce
1 tbsp chilli bean sauce
2L chicken stock
For Serving
130 grams fresh ramen noodles
Spinach (or mustard greens)
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- Forget Instant Ramen, Do This Instead! -
00:00 Introduction
00:46 The Stock
03:45 The Tare
06:03 Stir Frying the Pork
07:16 Straining the Stock
07:38 Cooking the Noodles & Veg
08:54 Serving Up
10:08 Outro
Tan tan ramen
Tan Tan Ramen (Tantanmen) is a rich and flavorful Japanese ramen noodle soup adapted from the famous Chinese Sichuan dan dan mian. It’s unique for both its savory topping and the spicy yet creamy soup broth. This hot bowl of ramen is too good to be missed! {Vegetarian and gluten-free options included}
RECIPE:
For the Soup Seasonings (Tare)
2 Tbsp Japanese sesame paste (neri goma) (substitute it with Chinese sesame paste or tahini, or make my Neri Goma recipe)
1 tsp miso (I use my favorite miso by Hikari Miso; most types will work, with the exception of Saikyo and Hatcho varieties; try different miso types to create a slightly different flavor for the soup broth)
1 Tbsp soy sauce
1 tsp rice vinegar (unseasoned)
1 Tbsp la-yu (Japanese chili oil) (store bought or make my quick and easy Homemade La-yu)
For the Pork Mixture
1 knob ginger (1 inch, 2.5 cm)
2 cloves garlic
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
6 oz ground pork (for vegan/vegetarian, you can use meat alternatives or chopped mushrooms)
1 Tbsp sake (substitute it with Chinese rice wine or dry sherry)
1 Tbsp doubanjiang (spicy chili bean sauce/broad bean paste) (you can use either the spicy or non-spicy type, or use gluten-free doubanjiang)
2 tsp soy sauce
For the Soup Broth
1½ cups Chicken Stock/Broth (homemade or store bought) (plus more to dilute the broth, as desired; use salted or unsalted; you will adjust the salt level to taste in the final stage of seasoning the ramen broth)
1½ cups unsweetened soy milk (plus more to make the broth creamier, as desired)
kosher salt (Diamond Crystal; use half for table salt) (for seasoning the broth, to taste)
For the Ramen
1 head bok choy
2 servings fresh ramen noodles (I use medium-thick, wavy ramen noodles by Myojo)
How to make Tantanmen Ramen (with a Costco Chicken)
In this video I attempt to make a Japanese style Tantanmen (担々麺). This dish probably came to Japan as the Chinese Dandan noodle but was evolved into a spicy, creamy ramen-like dish. They still have something more similar to the Chinese Dandan noodle in Japan but its called 'Shirunashi Tantanmen' (汁なし担々麺）or in English, 'Tantanmen without soup'.
Prior to this attempt, I had never eaten Tantanmen so it required quite a bit of research. I found some recipes and videos online but none of them had exact quantities. I had to make a couple of bowls to get the ratios to somewhere that I thought was ok. Feel free to adjust the ratios to a taste you like. I also cut the chimajan with tahini in my final bowl so that may be something to try as well.
Research sources:
Tantanmen (1 serving)
Base:
1 tbsp of minced white part of the green onion
1/2tbsp - 1tbsp of za-sai
1/2 tsp of rice vinegar
1/2 tsp of negi abura
1 and 1/2 Tbsp of Shoyu Tare
3 - 4 Tbsp of Chimajan Sesame paste (or Tahini)
1 Tbsp Ra-yu chili oil
Stock:
350ml soup stock
Noodles:
any kind of noodle you want to use is fine
Toppings:
parboiled baby bok choy
nikumiso
ra-yu chili oil
Instructions:
1. combine all ingredients for the base in a bowl.
2. Pour 350 ml of soup into the bowl and whisk together
3. add your cooked noodles
4. add your toppings