Tantanmen is one of the most famous types of ramen in Japan. People order tantanmen when they’re craving a little bit of spice! It is great because it is super easy to make at home!
I am a big fan of shio ramen but Tantanmen is my go-to order when I want to have something spicy! Tantanmen is known in Japan for being a type of Chinese cuisine. It is spicy but once you start eating it, you can’t stop!
Tantanmen is super easy to make and I was surprised how easy and tasty it can be when making it at home by myself!
What is Tantanmen?
Tantanmen is a noodle dish that originally came from Sichuan, China. It’s made using stir-fry minced meat and small pieces of pickles, seasoned with a strong spices, then placed on top of noodles.
What is the Difference between Chinese and Japanese Tantanmen
Sichuan Tantanmen is made without soup. That’s because they used to sell it with a carrying pole. On the other hand, Japanese Tantanmen includes spicy sesame paste soup.
Why did Tantanmen get so popular in Japan?
The first person that brought this dish to Japan is the famous Chinese chef, Chen Kenmin. He brought a lot of Chinese foods to Japan and he has changed them to suit Japanese palates . He was serving the traditional Tantanmen that doesn’t have soup in Japan for a while but it didn’t go well. So he changed the dish to be based on Japanese ramen. He added sesame paste soup and it got so popular!
Ingredients for making Tantanmen
These are the ingredients for Tantanmen!
- Chinese noodles
- ground pork
- torigara soup base
- rice vinegar
- sesame paste
How to make Tantanmen
- 1 packs Chinese noodles 1 pack of Chinese noodle usually includes for 2 serving. 1 pack is about 100g
- 70 g ground pork
- 1 green onion
- 1/2 teaspoon ginger
- 1 Tablespoon doubanjiang
- 450 ml water
- 2 teaspoon torigara soup base
- 1/2 teaspoon sugar
- 1 teaspoon miso
- 2 Tablespoon tahini
- 2 Tablespoon white sesame paste HERE to buy. If you don't have it, ½ Tbsp sesame oil + 50g white sesame
- Noodles – In boiling water, add Chinese noodles. Cook for 4 minutes and after the 4 minutes, drain the water.
- Cut green onion into small pieces.
- In a medium pot, turn the heat to medium and add ground pork and cook until there is no pink.
- Add ginger, the green onion and doubanjiang to the pan and cook with low heat for 2 minutes. Make sure not to burn.
- In the pot, add water, torigara soup base, miso, and sugar. Turn the heat to medium and cook until boiling.
- After boiling turn the heat to medium low and remove any foam.
- Take 2 Tbsp from the pot and add it to tahini in order to melt it. After melting, add the tahini to the pot. Mix everything well.
- In a deep bowl, add the noodles, then soup. You can add any topping such as green onion, eggs, or spinach! If you want more spiciness, add chili oil.