Authentic Japanese-Style Tantanmen

Authentic Japanese-Style Tantanmen

A lightning-quick take on tantanmen ramen that’s devilishly delicious.

Print Recipe Pinner la recette

5/5 (12)

Prep Time: 30

Cook Time: 1 30

Total Time: 2

Course: Main course

Cuisine: Japanese

Servings: personnes

Calories: 388kcal

Author: Marc Winer

Equipment

Ingredients

2 packs pre-cooked udon noodles

Spice Blend

8 red chilies dried
2 tablespoons togarashi
1 tablespoon Sichuan peppercorns

Sauce Base

2 tablespoons tahini
4 tablespoons light soy sauce
2 tablespoons black rice vinegar

Broth

700 ml chicken stock unsalted; homemade or made from a cube
2 sheets gelatin
3 stalks spring onions
7 cloves garlic peeled and roughly smashed
5 g ginger small piece, roughly smashed
2 tablespoons fat ideally animal fat (lard, beef tallow, duck fat); otherwise, a neutral oil like sunflower
Salt to taste

Chili Oil

3 tablespoon togarashi
4 red chilies dried
1 teaspoon Sichuan peppercorns
8 cloves garlic peeled and roughly smashed
2 stalks spring onions sliced
220 ml neutral oil sunflower, corn, or another neutral oil

Minced Meat Topping

250 g ground pork 30 % fat
0.5 teaspoon salt
1 teaspoon sugar
0.5 teaspoon cornstarch
1 teaspoon sesame oil
1 teaspoon Shaoxing wine
2 teaspoons light soy sauce

Other Toppings

sesame oil
spring onions very finely sliced
a few stalks choy sum

Procédé

Broth

Combine all the broth ingredients in a saucepan and bring to a boil over high heat.
700 ml chicken stock, 2 sheets gelatin, 3 stalks spring onions, 7 cloves garlic, 5 g ginger, 2 tablespoons fat, Salt
Once boiling, reduce the heat to medium-low, cover, and simmer for 40 minutes to 1 hour.
Strain the broth, then blend until completely smooth (work in batches if needed). An immersion blender works, but a countertop blender gives a silkier result.
You should now have a gorgeous, milky-white paitan-style broth.

Chili Oil

Combine all the chili-oil ingredients in a small saucepan and let the oil gently bubble for 20–30 minutes.
3 tablespoon togarashi, 4 red chilies, 1 teaspoon Sichuan peppercorns, 8 cloves garlic, 2 stalks spring onions, 220 ml neutral oil
The oil is ready when it turns a vivid red.
Strain the oil and set aside.

Spice Blend

Grind all the spices in a mortar, spice grinder, or blender until very fine.
8 red chilies, 2 tablespoons togarashi, 1 tablespoon Sichuan peppercorns

Minced Meat Topping

Combine all the pork ingredients in a bowl and marinate for at least 10 minutes.
250 g ground pork, 0.5 teaspoon salt, 1 teaspoon sugar, 0.5 teaspoon cornstarch, 1 teaspoon sesame oil, 1 teaspoon Shaoxing wine, 2 teaspoons light soy sauce
Heat a little oil in a hot wok over medium-high heat, then add the pork.
Spread the meat out and let it brown undisturbed for 2–3 minutes.
Break the pork into small crumbles and continue cooking until deeply browned.
Once evenly browned, remove from the heat and set aside.

Assembly

Cook the noodles according to the package directions.
2 packs pre-cooked udon noodles
Quickly blanch the choy sum.
a few stalks choy sum
Spoon half of the sauce base into the bottom of a ramen bowl.
2 tablespoons tahini, 4 tablespoons light soy sauce, 2 tablespoons black rice vinegar
Add one portion of noodles.
Ladle in about 350 ml of broth.
Nestle in one or two stalks of choy sum.
Sprinkle over 2 teaspoons of the spice blend.
Top with a generous spoonful of minced pork.
Drizzle with a few hearty tablespoons of chili oil.
Finish with a small splash of sesame oil.
sesame oil
Scatter over a generous handful of sliced spring onions.
spring onions

Notes

Off the record: if you’re in a real hurry, a quality stock cube will do. The long simmer is mainly for the aromatics—the gelatin just needs enough heat to melt into the fat and give you that signature silky texture.

Nutrition

As-tu réalisé cette recette ?Tague @marcwiner sur Instagram !