Making Instant Tantanmen at Home ????
Original Video by Abigail Marquez
Serves 1
INGREDIENTS:
Meat Topping:
1/2 cup ground pork
2 cloves of garlic
1 tbsp oyster sauce
1/4 tsp chili flakes
1/4 tsp black pepper
Noodles:
1 pack of Shin Ramyun Spicy Gourmet
1/2 tbsp soy sauce
1/2 tbsp vinegar
1/2 tbsp peanut butter
1/2 cup soya milk
Toppings:
4-5 pcs. pechay leaves
Eggs (soft boiled)
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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
【Japanese spicy Tan-Tan Ramen】can make authentic ramen in 15 minutes in your home.【担々麺】15分で本格的な味。
Today I made Japanese spicy Tan-Tan ramen!You can easily make authentic taste in 15 minutes at home with ingredients available overseas.
It is a very popular ramen in Japan. The soup is very rich and delicious!☺️????
Tantan ramen recipe
water 200ml (0.8cup)
fresh milk 100ml (0.4cup)
knorr pork cube 1/2pcs
peanut butter 2tbsp
sriracha sauce 1tbsp
soy sauce 1tsp
vinegar 1tsp
(topppings)
ground pork 50g
minced ginger 3g
chopped onion leaks 10g
oil 10g
sugar 5g
kikkoman soy sauce 5g
sriracha sauce 5g
spinach 10g
fresh ramen noodles 1pc
aji tamago (option)
white sesame seeds (option)
Hello! This is chef Takashi. I have been working abroad for 10 years. I miss Japanese food, so I often cook and eat Japanese food using only overseas ingredients.This channel introduces recipe in English and Japanese that can be easily made using only overseas ingredients for anywhere, everybody in the world. Occasionally, I also introduce my mother's home-cooked food in Japan and Japanese restaurants.Enjoy my channel! .
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こんにちは。シェフたかしです。海外で10年働いております。日本食が恋しいのでよく海外の食材だけで日本食を作って食べています。
このチャンネルでは海外の食材だけで簡単に作れる日本食を英語と日本語で紹介しています。たまに、日本に住む私の母の家庭料理や、日本食に関連するコンテンツも紹介しています。よろしくお願いします。◎フィリピンで食材販売 (Nishikiken Foods)
◎フィリピンでレストラン (Takashi Japanese Cuisine) 開業運営サポート ( Global Food Design)
◎各種お問合せはこちらからお気軽にどうぞ♪t.kawasaki@simplejapanesefood.com よろしくお願いします(^^)
音楽: Good time 01
URL: InShot
関連動画
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)
15 minute Tantanmen Recipe (Tan Tan Ramen)
Tantanmen is a delicious ramen dish made with chewy noodles served in a spicy, nutty broth and topped with seasoned pork and pak choi. You won't believe how quick and easy it is to make, so impress your friends and family with this restaurant-worthy dish!
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INGREDIENTS:
Meat
- 30 g green onion - white part
- 1 tsp sesame oil
- 150 g ground pork
- 1 pinch salt and pepper
- 1 pinch sugar
- 1 dash soy sauce
- 1 tsp grated ginger - or ginger paste
- 1 tsp grated garlic - or garlic paste
- 1 tbsp chili bean sauce - (tobanjan)
Broth
- 4 tbsp white sesame paste - (nerigoma) or smooth peanut butter
- 2 tsp ground sesame seeds
- 2 tbsp tsuyu sauce - or soy sauce
- ½ tsp rice vinegar
- 2 tsp chili oil
- 4 tsp Chinese-style chicken bouillon powder - see note for vegetarian option
- 600 ml water
Tantanmen
- 2 portions ramen noodles
- 100 g pak choi
- 2 tbsp green onion - green part, finely sliced to garnish
- chili oil
➤ STEP-BY-STEP INSTRUCTIONS:
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FAQ
WHAT IS THE DIFFERENCE BETWEEN TANTANMEN AND RAMEN?
Essentially, there are none. Ramen is a general term for Japanese noodles inspired by Chinese dishes, with tantanmen being one of many ramen types. In Japan, ordering ramen prompts the question, What kind? due to the variety, each with unique names and broths, like miso, shoyu, or shio ramen.
IS TANTANMEN CHINESE OR JAPANESE?
Tantanmen is a dish inspired by Chinese dan dan mian. Although they look and taste different, the origin of this dish is in China, and it was introduced to Japan and customized for the Japanese taste.
WHAT DOES TANTANMEN RAMEN TASTE LIKE?
Unlike other shoyu and shio ramen, this noodle dish has a mixture of sweet and spicy flavors, and the soup is nutty and thick.
TIMESTAMPS:
00:37 Ingredients for the pork
01:20 How to cut green onion
02:13 Frying the pork
03:02 Seasoning
04:01 Making broth base
04:49 Making broth with accessible ingredients
06:10 Ingredients for noodles
07:07 Dissolving chicken stock
07:40 Cooking the noodles
08:05 Finishing the broth
08:28 Blanching pak choi
08:39 Dishing up
08:54 Garnish
LINKS TO OTHER RECIPES:
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ABOUT SUDACHI RECIPES:
Sudachi Recipes is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi Recipes is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
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#ramenrecipe #Japaneserecipe #tantanmen #cookingchannel
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Vegan Ramen in JAPAN!! T’S TANTAN IN TOKYO STATION
LAY HO MA everyone! In today's SPECIAL episode, I'm having a quick lunch at T's TanTan in Tokyo, Japan! This restaurant exclusively serves vegan ramen and side dishes. I'm having the spicy tan tan noodles and their delicious pan seared gyoza. In addition to this special episode, I'm going to show you how to make a vegan ramen at home that's so easy, you won't be noodling around. Join me in this episode and learn how to make vegan shio ramen. Let's begin.
Ingredients:
1 clove garlic
1 shallot
1 medium piece ginger
1 handful dried sliced shiitake mushrooms
10g kombu
2 cups water
drizzle of olive oil
1/4 tsp pink salt + a generous pinch
1 tsp sake
1 tsp rice vinegar
1/2 tbsp sesame oil
1/2 tbsp white sesame seeds
1 portion ramen noodles
2 full sticks green onion
2 tbsp shredded nori
Directions:
1. Prep the veg - finely chop the garlic, shallot, and 1 full stick green onion. Grate the ginger
2. Bring a pot of water to boil for the noodles
3. Heat up another saucepan on medium heat, and add a drizzle of olive oil
4. Sauté the prepped veg for 2min. Then, add the shiitakes, kombu, and the 2 cups water
5. Cover the pot and let it cook for 5-8min
6. When the water starts to boil in the other pot, place in the noodles and cook as per package instructions. Use chopsticks to loosen occasionally
7. In the serving bowl, add the pink salt, rice vinegar, sake, sesame oil, and sesame seeds
8. When the broth is done, remove the kombu (discard or use in another recipe - like this one
9. Pour the broth into the serving bowl
10. Use a sieve to strain out the water from the noodles once cooked. Add the noodles to the serving bowl
11. Top the ramen with fresh chopped green onion, and shredded nori
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Wil Yeung is a wedding and commercial photographer and videographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me on my channel for episodes on photography, entrepreneur motivation, and to learn to cook with absolute confidence!
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