{"id":138840,"title":"Tantanmen japonez autentic","modified":"2026-06-15T09:38:13+02:00","plain":"O delicioas\u0103 re\u021bet\u0103 de ramen tantanmen picant, gata \u00een cel mai scurt timp, pentru o mas\u0103 demn\u0103 de cele mai bune restaurante\n\n\n\nO sup\u0103 catifelat\u0103, savuroas\u0103 \u0219i pl\u0103cut condimentat\u0103, cu un topping de carne cu gust intens. Asta v\u0103 promit, dragi cititori, cu aceast\u0103 re\u021bet\u0103 de ramen foarte, foarte popular\u0103 (\u0219i intens cerut\u0103 de abona\u021bii mei).\n\n\n\nEi bine, sunt multe de spus despre aceast\u0103 re\u021bet\u0103, a\u0219a c\u0103, f\u0103r\u0103 s\u0103 mai pierdem vremea, s\u0103 intr\u0103m direct \u00een miezul subiectului.\n\n\n\nCe este tantanmen?\n\n\n\nLa origine, tantanmen (\u5766\u3005\u9eba) provine direct din t\u0103i\u021beii dan dan (dandanmian, vede\u021bi asem\u0103narea?) din buc\u0103t\u0103ria chinez\u0103, intr\u00e2nd, a\u0219adar, \u00een categoria Ch\u016bka ry\u014dri: buc\u0103t\u0103ria chinez\u0103 adaptat\u0103 gusturilor japoneze.\n\n\n\nVoi detalia mai pe larg acest aspect \u00een sec\u021biunea despre origini, dar merit\u0103 spus de pe acum c\u0103 buc\u0103t\u0103ria japonez\u0103 a preluat acest preparat, la fel cum a f\u0103cut-o \u0219i cu ramenul sau gyoza, ca s\u0103-i amintim doar pe ace\u0219tia, \u0219i i-a creat propria versiune.\n\n\n\nDan dan mian originale din China\n\n\n\n\u00cen Japonia, a\u0219adar, g\u0103sim mai degrab\u0103 un bol de ramen, cu o sup\u0103 picant\u0103, t\u0103i\u021bei alcalini \u0219i un topping de carne condimentat\u0103 (numit niku-miso sau soboro). Aici nu vorbim despre tare \u00een sensul strict al cuv\u00e2ntului, dar, dac\u0103 carnea este amestecat\u0103 \u00een prealabil cu ulei iute \u0219i cap\u0103t\u0103 o consisten\u021b\u0103 \u201elichid\u0103\u201d, o putem considera drept un tare. \u00cen re\u021beta mea, le adaug separat, tocmai pentru a-i cru\u021ba pe cei mai sensibili la iute.\n\n\n\nPrintre ingredientele emblematice se num\u0103r\u0103 doubanjiang (past\u0103 de fasole picant\u0103, chiar dac\u0103 eu, personal, nu pun mereu), dar \u0219i pasta japonez\u0103 de susan Neri Goma. Iar ca toppinguri (lista nu e exhaustiv\u0103), \u00eent\u00e2lnim ceap\u0103 verde t\u00e2n\u0103r\u0103 (negi) sau chiar a\u0219a-numitul Ito togarashi, adic\u0103 ardei iu\u021bi t\u0103ia\u021bi \u00een f\u00e2\u0219ii extrem de fine.\n\n\n\nUn alt punct \u00een care Japonia se deosebe\u0219te de versiunea chinez\u0103 este felul \u00een care trateaz\u0103 distinc\u021bia dintre mala \u0219i simplul picant. \u00cen t\u0103i\u021beii dan dan, accentul cade puternic pe efectul u\u0219or amor\u021bitor dat de piperul de Sichuan (mala). \u00cen Japonia, acest gust este redus, la fel ca \u0219i iu\u021beala general\u0103 a preparatului. Totu\u0219i, merit\u0103 remarcat c\u0103, \u00een ultimii ani, mala a devenit tot mai popular printre japonezi, iar propor\u021bia de piper de Sichuan folosit\u0103 este \u00een cre\u0219tere.\n\n\n\nIstoria tantanmenului\n\n\n\nTotul \u00eencepe \u00een anii \u201950, c\u00e2nd buc\u0103tarul din Sichuan Chen Kenmin \u0219i-a construit reputa\u021bia \u00een Japonia aduc\u00e2nd acolo preparate sichuaneze, iar t\u0103i\u021beii dan dan s-au num\u0103rat printre acestea. La \u00eenceput, \u00eei servea \u00een stilul clasic, adic\u0103 f\u0103r\u0103 sup\u0103, doar cu sos, \u00eens\u0103 varianta aceasta nu p\u0103rea s\u0103 fie pe gustul japonezilor.\n\n\n\nPotrivit unor surse din familie, so\u021bia sa i-ar fi sugerat s\u0103 adauge o sup\u0103 \u00een re\u021bet\u0103, pentru a o adapta gusturilor japoneze, deja obi\u0219nuite cu ramenul. Aici apar, a\u0219adar, primele semne ale formei moderne de tantanmen. Ulterior, fiul s\u0103u ar fi prezentat re\u021beta la televiziunea na\u021bional\u0103, consacr\u00e2nd definitiv acest preparat \u00een cultura colectiv\u0103 a japonezilor.\n\n\n\nVaria\u021bii regionale ale tantanmenului\n\n\n\nHiroshima: Versiunea din Hiroshima este un tantanmen picant, f\u0103r\u0103 sup\u0103. De obicei, este foarte iute, preg\u0103tit cu ulei picant \u0219i piper sansh\u014d, \u0219i adesea servit al\u0103turi de un bol cu orez, de amestecat la final (pentru a absorbi sosul r\u0103mas). Unele localuri folosesc susan negru sau servesc chiar tantanmen cu t\u0103i\u021bei udon \u00een loc de t\u0103i\u021bei ramen, dar continu\u0103 s\u0103-l numeasc\u0103 tot tantanmen.\n\n\n\nKatsuura: Ora\u0219ul Katsuura, din prefectura Chiba, a dezvoltat un stil unic numit \u201eKatsuura Tantanmen\u201d. \u00cen mod ironic, aceast\u0103 variant\u0103 nu folose\u0219te deloc past\u0103 de susan. \u00cen schimb, este alc\u0103tuit\u0103 dintr-o sup\u0103 pe baz\u0103 de sos de soia, bogat\u0103 \u00een ulei picant \u0219i ceap\u0103. La origine, era un preparat al pescarilor, menit s\u0103-i \u00eenc\u0103lzeasc\u0103 dup\u0103 scufund\u0103rile de iarn\u0103. Supa are o culoare ro\u0219ie intens\u0103 datorit\u0103 uleiului picant, este plin\u0103 de ceap\u0103 sotat\u0103 \u0219i carne de porc tocat\u0103 \u0219i este, \u00een general, garnisit\u0103 cu o por\u021bie generoas\u0103 de negi crud, feliat.\n\n\n\nKatsuura Tantanmen este extrem de picant (\u0219i mai iute dec\u00e2t tantanmenul standard) \u0219i nu con\u021bine, a\u0219adar, elementul cremos adus de susan, o diferen\u021b\u0103 notabil\u0103 fa\u021b\u0103 de versiunea \u201eclasic\u0103\u201d, dar pe deplin autentic\u0103 la nivel local, \u00een Katsuura. Considerat o variant\u0103 regional\u0103 ap\u0103rut\u0103 \u00een 1971, unii \u00eel numesc chiar tantanmen \u00een \u201estil Chiba\u201d.\n\n\n\nKanagawa: \u00cen prefectura Kanagawa, exist\u0103 un stil \u201eOdawara\u201d (ap\u0103rut \u00een 1975), \u00een care tantanmenul este preg\u0103tit cu un sos dens pe baz\u0103 de sos de soia, usturoi, doubanjiang \u0219i zha cai, amintind aproape de un ramen ankake.\n\n\n\nExist\u0103 \u0219i \u201eKawasaki New Tantanmen\u201d: o sup\u0103 iute \u0219i foarte bogat\u0103 \u00een usturoi, pe baz\u0103 de carne tocat\u0103 \u0219i ou, adesea foarte piperat\u0103, dar remarcabil de lipsit\u0103 de past\u0103 de susan, creat\u0103 de un restaurant chinezesc local.\n\n\n\nS\u0103 vorbim despre sup\u0103\n\n\n\n\u201eMarc, e\u0219ti un eretic: vorbe\u0219ti despre o sup\u0103 paitan, dar o faci \u00een mai pu\u021bin de o or\u0103.\u201d\n\n\n\nDa.\n\n\n\nS\u0103 revenim la baz\u0103: ce este, de fapt, o sup\u0103 paitan? O emulsie de ap\u0103, gr\u0103sime (animal\u0103, dar nici asta nu e obligatorie) \u0219i gelatin\u0103. At\u00e2t. Gelatina \u0219i gr\u0103simea provin din oasele care fierb ore \u00eentregi, iar emulsia este creat\u0103 de o fierbere foarte puternic\u0103; este o adev\u0103rat\u0103 art\u0103, transmis\u0103 din genera\u021bie \u00een genera\u021bie de mae\u0219trii japonezi \u0219i care cere ani \u00eentregi de ucenicie. Dar noi, prieteni, avem \u0219tiin\u021ba.\n\n\n\nRecuno\u0219ti supa paitan dup\u0103 aspectul ei foarte l\u0103ptos, dat de emulsia gelatinei cu gr\u0103simile din sup\u0103\n\n\n\nDac\u0103 majoritatea aromatelor infuzeaz\u0103, oricum, \u00eentr-o or\u0103, iar timpul uria\u0219 de g\u0103tire este dedicat exclusiv extragerii gelatinei din oasele de porc? Atunci s\u0103rim peste etap\u0103 \u0219i ad\u0103ug\u0103m direct gelatin\u0103 pur\u0103 de porc (de cele mai multe ori) \u00een ap\u0103 sau \u00eentr-o sup\u0103 de pui, mult mai rapid de preg\u0103tit, plus pu\u021bin\u0103 gr\u0103sime. Apoi, un tur de blender ca s\u0103 imit\u0103m o fierbere viguroas\u0103 \u0219i bam: ave\u021bi o sup\u0103 paitan perfect\u0103. \u0218i c\u00e2nd spun perfect\u0103, chiar vorbesc serios: emulsia este at\u00e2t de puternic\u0103 \u0219i de pur\u0103, \u00eenc\u00e2t ai zice c\u0103 e o fotografie retu\u0219at\u0103, doar c\u0103 \u00een via\u021ba real\u0103. Este uimitor.\n\n\n\nSingurul repro\u0219 pe care l-ar putea face un purist este c\u0103 oasele elibereaz\u0103 \u0219i al\u021bi compu\u0219i aromatici, nu doar gelatin\u0103. \u0218i n-ar gre\u0219i \u00eentru totul, dar nici n-ar avea dreptate pe deplin (dup\u0103 numeroase teste, omul obi\u0219nuit nu simte diferen\u021ba). Pute\u021bi compensa folosind o gr\u0103sime animal\u0103 foarte gustoas\u0103 (de ra\u021b\u0103, de exemplu) sau un produs pe care prietenii no\u0219tri vietnamezi \u00eel pun pe rafturile magazinelor asiatice: \u0219orici de porc uscat, t\u0103iat f\u00e2\u0219ii. Pune\u021bi dou\u0103 pumni genero\u0219i chiar de la \u00eenceput \u0219i l\u0103sa\u021bi-l \u00een oal\u0103 pentru blender, dup\u0103 o or\u0103. Aduce acel ceva \u00een plus, ve\u021bi vedea.\n\n\n\nIngredientele principale ale tantanmenului\n\n\n\n\n\n\n\nT\u0103i\u021bei udon : T\u0103i\u021bei japonezi gro\u0219i din gr\u00e2u, care aduc preparatului o textur\u0103 moale \u0219i elastic\u0103.\n\n\n\nTogarashi : Amestec japonez de condimente pe baz\u0103 de chili; adaug\u0103 iu\u021beal\u0103 \u0219i profunzime preparatului.\n\n\n\nO\u021bet de orez negru : O\u021bet cu gust mai bl\u00e2nd \u0219i mai dulce dec\u00e2t cel clasic, care aduce o not\u0103 de aciditate \u0219i umami.\n\n\n\nSos de soia deschis : Sos de soia mai deschis la culoare \u0219i mai delicat la gust dec\u00e2t varianta \u00eenchis\u0103, care asezoneaz\u0103 preparatul cu o savoare s\u0103rat\u0103 echilibrat\u0103.\n\n\n\nUlei de susan : Ulei parfumat, cu note de alun\u0103, care adaug\u0103 bog\u0103\u021bie aromatic\u0103 ramenului.\n\n\n\nVin Shaoxing : Vin de orez chinezesc folosit pentru a parfuma \u0219i fr\u0103gezi carnea; ofer\u0103 profunzime aromelor preparatului.\n\n\n\nPiper de Sichuan : Condiment chinezesc cu gust citric \u0219i efect u\u0219or amor\u021bitor, care aduce o not\u0103 unic\u0103, cald\u0103 \u0219i discret picant\u0103.\n\n\n\nChoy sum : Legum\u0103 asiatic\u0103 cu frunze, asem\u0103n\u0103toare spanacului, care aduce prospe\u021bime \u0219i contrast de textur\u0103.\n\n\n\n\n\n\tTantanmen japonez autentic\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t2 pachete de t\u0103i\u021bei udon pre-g\u0103ti\u021biAmestec de condimente8 ardei iu\u021bi ro\u0219ii (usca\u021bi)2 linguri de togarashi1 lingur\u0103 de boabe de piper de SichuanBaz\u0103 de sos2 linguri de tahini4 linguri de sos de soia light2 linguri de o\u021bet de orez negruSup\u0103700 ml de sup\u0103 de pui (nes\u0103rat\u0103, preg\u0103tit\u0103 dinainte sau dintr-un cub concentrat)2 foi de gelatin\u01033 fire de ceap\u0103 verde7 c\u0103\u021bei de usturoi (cur\u0103\u021ba\u021bi \u0219i zdrobi\u021bi grosier)5 g de ghimbir (o bucat\u0103 mic\u0103, zdrobit\u0103 grosier)2 linguri de gr\u0103sime (de preferat animal\u0103, precum untur\u0103, seu de vit\u0103, gr\u0103sime de ra\u021b\u0103 etc. Dac\u0103 nu, folosi\u021bi un ulei vegetal neutru, cum ar fi cel de floarea-soarelui)sare (dup\u0103 gust)Ulei picant3 lingur\u0103 de togarashi4 ardei iu\u021bi ro\u0219ii (usca\u021bi)1 linguri\u021b\u0103 de boabe de piper de Sichuan8 c\u0103\u021bei de usturoi (cur\u0103\u021ba\u021bi \u0219i zdrobi\u021bi grosier)2 fire de ceap\u0103 verde (feliate fin)220 ml de ulei neutru ((de floarea-soarelui sau de porumb, de exemplu))Topping cu carne tocat\u0103250 g de carne tocat\u0103 de porc (30 % gr\u0103sime)0.5 linguri\u021b\u0103 de sare1 linguri\u021b\u0103 de zah\u0103r0.5 linguri\u021b\u0103 de amidon de porumb1 linguri\u021b\u0103 de ulei de susan1 linguri\u021b\u0103 de vin Shaoxing2 linguri\u021be de sos de soia lightAlte toppinguriulei de susanceap\u0103 verde (t\u0103iat\u0103 foarte sub\u021bire)C\u00e2teva fire de choy sum\t\n\t\n\t\tSup\u0103Pune\u021bi toate ingredientele \u00eentr-o crati\u021b\u0103 \u0219i aduce\u021bi-le la fierbere la foc mareC\u00e2nd \u00eencepe s\u0103 fiarb\u0103, reduce\u021bi focul la mic spre mediu, acoperi\u021bi \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 domol 40 de minute p\u00e2n\u0103 la 1 or\u0103Strecura\u021bi supa, apoi mixa\u021bi-o \u00een blender (\u00een mai multe tran\u0219e, dac\u0103 recipientul nu este suficient de mare). Pute\u021bi folosi \u0219i un blender vertical, dar rezultatul va fi mult mai pu\u021bin eficientOb\u021bine\u021bi astfel o sup\u0103 de tip paitan, alb\u0103, l\u0103ptoas\u0103 \u0219i onctuoas\u0103Ulei picantPune\u021bi toate ingredientele \u00eentr-o cr\u0103ticioar\u0103, aduce\u021bi-le la un clocot foarte u\u0219or \u0219i l\u0103sa\u021bi-le 20-30 de minuteUleiul este gata c\u00e2nd cap\u0103t\u0103 o frumoas\u0103 culoare ro\u0219ie intens\u0103Strecura\u021bi \u0219i pune\u021bi deoparteAmestec de condimenteM\u0103cina\u021bi toate condimentele \u00een blender, mojar sau r\u00e2\u0219ni\u021b\u0103 de condimente, p\u00e2n\u0103 ob\u021bine\u021bi o pudr\u0103 fin\u0103Topping cu carne tocat\u0103Marina\u021bi carnea de porc \u00eentr-un bol timp de cel pu\u021bin 10 minute\u00cencinge\u021bi pu\u021bin ulei \u00eentr-un wok, la foc mediu-mare, apoi ad\u0103uga\u021bi carnea de porc\u00centinde\u021bi-o \u0219i l\u0103sa\u021bi-o s\u0103 se rumeneasc\u0103 2-3 minute, f\u0103r\u0103 s\u0103 o atinge\u021biApoi desface\u021bi-o \u00een buc\u0103\u021bi mici \u0219i l\u0103sa\u021bi-o s\u0103 se rumeneasc\u0103 \u00een continuareC\u00e2nd s-a rumenit bine, pune\u021bi-o deoparteAsamblareG\u0103ti\u021bi t\u0103i\u021beii conform instruc\u021biunilor de pe pachetOp\u0103ri\u021bi choy sum-ulPune\u021bi jum\u0103tate din baza de sos pe fundul unui bol de ramenAd\u0103uga\u021bi por\u021bia de t\u0103i\u021bei pentru o persoan\u0103Turna\u021bi deasupra jum\u0103tate din sup\u0103 (aproximativ 350 ml)Ad\u0103uga\u021bi una sau dou\u0103 tulpini de choy sumAd\u0103uga\u021bi dou\u0103 linguri\u021be din amestecul de condimenteAd\u0103uga\u021bi o por\u021bie generoas\u0103 de carne tocat\u0103Ad\u0103uga\u021bi c\u00e2teva linguri generoase de ulei picantAd\u0103uga\u021bi un strop de ulei de susanAd\u0103uga\u021bi din bel\u0219ug ceap\u0103 verde feliat\u0103 fin\t\n\t\n\t\tN-o s\u0103 g\u0103si\u021bi asta scris nic\u0103ieri, dar dac\u0103 vre\u021bi cu adev\u0103rat s\u0103 economisi\u021bi timp, folosi\u021bi cuburi de sup\u0103 de bun\u0103 calitate. La urma urmei, timpul de infuzare este necesar doar pentru ca aromatele s\u0103-\u0219i lase gustul; pentru textura aceea tipic\u0103, e suficient s\u0103 \u00eenc\u0103lzi\u021bi gelatina \u00eempreun\u0103 cu gr\u0103simea \u00een sup\u0103.\n\t\n\t\n\t\tPlat principalJaponaise\t\n\n\n\n\n\n\n\n\n\nSurse culinare\n\n\n\n\nJust One Cookbook \u2013 Tantanmen – https:\/\/www.justonecookbook.com\/tantanmen\/\n\n\n\nWikipedia japonez\u0103 \u2013 \u62c5\u3005\u9eba – https:\/\/ja.wikipedia.org\/wiki\/\u62c5\u3005\u9eba\n\n\n\nCulinary Backstreets \u2013 Sichuan Tantanmen: T\u0103i\u021bei Aun f\u0103cu\u021bi la comand\u0103 (2023) – https:\/\/culinarybackstreets.com\/cities-category\/tokyo\/2023\/sichuan-tantanmen-aun-custom-made-noodles\/\n\n\n\nOishibook \u2013 Tantanmen – https:\/\/oishibook.com\/tantanmen\/\n\n\n\nTokyo Calendar \u2013 articolul 4513 – https:\/\/tokyo-calendar.jp\/article\/4513\n\n\n\nReddit \u2013 https:\/\/www.reddit.com\/r\/ramen\/comments\/5aitl1\/fresh_you_guys_asked_for_it_so_here_it_is\/\n\n\n\nNote \u2013 Traveling Food Lab – https:\/\/note.com\/travelingfoodlab\/n\/n8ab75e17d502\n\n\n\nAmeblo de Tesipida07 \u2013 articolul 12643678195 – https:\/\/ameblo.jp\/tesipida07\/entry-12643678195.html\n\n\n\nAjinomoto Park \u2013 fi\u0219a re\u021betei Tantanmen 707202 – https:\/\/park.ajinomoto.co.jp\/recipe\/card\/707202\/","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138840","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138840"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138840\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/31166"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138840"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138840"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}