How to Make Tantanmen (Japanese Tan Tan Ramen at Home)

By Sudachi · 40 min

Ingredients

Instructions

1. Heat a skillet over medium. Add ½ tbsp cooking oil and 1 tsp chili oil (rayu), swirl, then add 2 tsp chili bean sauce and 1 tsp thinly sliced dried red chili. Stir fry for 60 seconds.
2. Spread 150 g ground pork in a thin, even layer in the pan. Fry 2 minutes, flip, and fry 1 minute more.
3. Break the meat into coarse chunks. Add 1 tsp grated ginger, 1 tsp grated garlic and half of the 30 g Japanese leek (white part). Stir fry 1 minute.
4. Pour in 1 tsp sake to deglaze, scraping up browned bits. Stir fry until the liquid evaporates, sprinkle with 1 pinch ground white pepper, turn off the heat and cover to keep warm.
5. Bring a pot of water to a boil for the noodles. Meanwhile, mix the tare ingredients in a bowl: 3 tbsp sesame paste, 1 tbsp smooth peanut butter, 2 tsp ground sesame seeds, 2 tsp Japanese soy sauce, 2 tsp chili oil and ¼ tsp sugar.
6. Heat 500 ml kombu dashi (or water) in a pot until almost boiling. Remove the kombu, whisk in 1 tbsp Chinese-style chicken bouillon powder until dissolved, turn off the heat and stir in 100 ml unsweetened soy milk.
7. Combine tare and broth. Individual: divide the tare among warmed bowls, then whisk in an equal amount of broth into each bowl, finishing each with a dash of rice vinegar. Bulk: whisk all the broth into all the tare until combined, add ½ tsp rice vinegar, then divide into bowls. Do this in the last 1-2 minutes if noodles take long to cook.
8. Trim the root ends from 1 bunch bok choy and wash it. Boil 3 portions ramen noodles for 1 minute less than the packet says.
9. When 1 minute remains on the noodle timer, add the bok choy to the pot, boil together 1 minute, then drain.
10. Divide the noodles among the bowls, lowering them gently into the broth. Top with the seasoned pork, bok choy, chopped green onion and crushed roasted peanuts, then add chili oil to taste.

Summarized from Sudachi's video. Watch it for the details.

More recipes with

GarlicGingerScallionPeanutGround porkLeekPeanut butterBok choy