Tantanmen Ramen & Soupless Tantanmen Recipe / 坦々麺
Japanese Tantanmen Ramen recipe
Soupless Tantanmen recipe
Japanese Ramen recipe
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Japanese style Mapo Tofu (You can use the bean paste):
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FAQ examples:
-What is kombu?
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(Each pages include pictures)
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(Chapter)
0:00 Broth
4:33 Tare (Flavour base)
6:09 Pork topping
11:43 Soupless Tantanmen
12:46 Tantanmen
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[Ingredients] (2-3 serve)
(Broth)
-Kombu 10g
-Water 500+1500ml
-Chicken feet 500g
-Chicken neck 500g
-Garlic 10g
-Ginger 10g
-Scallion 30g
(Tare)
-Kombu 3g
-Water 400ml
-Hulled Tahini (Sesame paste) 70g
-Kombu water 2tsp (10ml)
-Soy sauce 4tbsp (60ml)
-Rice vinegar 2tsp (10ml)
-Scallion stem 30g
(Pork Topping)
-Pork mince 300g
-Salt 1/3tsp (1.65g)
-Black pepper some
-Garlic 15g
-Ginger 15g
-Scallion 1 (50-60g)
-Soybean paste 30g
-Chilli bean sauce 15g
-Soy sauce 1tsp (5ml)
-Sake 1tbsp (15ml)
-Kombu water 390ml
-Corn flour 1tbsp (8g)
-Water 2tbsp (30ml)
-Sesame oil 1tsp (5ml)
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Ingredients (OUNCE version):
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???? [The plates I used in the video] ????
You can check the detail from the link below
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[MUSUBI KILN website]
[Black plate]
[Ramen bowl]
[Gray bowl]
[Chopstick]
[Chopstick rest]
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RESTAURANT STYLE Vegan Ramen Recipe | Spicy Tan Tan (Tantanmen)! (ビーガンラーメンのレシピ)
LEARN HOW TO MAKE THE ULTIMATE VEGAN SPICY TAN TAN RAMEN RECIPE (TANTANMEN)!
LAY HO MA! You could say that this bowl of noodles changed my life and inspired me to publish the first ever vegan ramen cookbook. I absolutely adore the combination of nutty, spicy, salty, and smoky flavours this amazing bowl of ramen noodles offers. If there is one bowl of ramen you need to try - it is definitely this vegan spicy tan tan ramen recipe (also called tantanmen or tantanmein or tan tan noodles). Join me in this episode and learn how to make it! One last thing, that cashew egg has become a bit of a signature recipe. I’ve received an abundant amount of feedback regarding how incredibly real it looks - and well, it actually tastes very real too! Be sure to check the link below to learn how to make your very own vegan ramen egg step by step. Let's begin.
Ingredients:
drizzle of olive oil
1/4 cup canned sliced bamboo
1/4 cup corn
fresh cracked pepper
1/4 cup dried wild mushrooms (rehydrated)
pinch of pink salt
1 bundle of dried ramen noodles (
2 cups veggie stock (
5g kombu
1 tbsp white sesame paste (Chinese style or tahini)
1 tsp sesame oil
1 tsp rice vinegar
1 tbsp soy sauce
1 tsp cane sugar
1 tsp + 1 tbsp chili oil (
1/4 cup cashew milk (canned coconut milk will work too!)
1 stick green onion
1 tbsp korean dried chili pepper threads
1 cashew ramen egg (
Directions:
1. Bring a pot of water to boil for the noodles. In the meantime, heat up a sauté pan on medium high heat and add a drizzle of olive oil
2. Sauté the bamboo for a few minutes. Add the corn and sauté for another minute. Then, set aside
3. Mince the rehydrated wild mushrooms and sauté with a pinch of pink salt for 2-3min. Then, set aside
4. Cook the noodles in boiling water to package instructions and loosen the noodles with chopsticks occasionally (if using my handmade noodles from a previous episode, they will cook in 7min)
5. Heat up the veggie stock and kombu in the sauté pan (of in a stock pot if multiplying the recipe)
6. Add the sesame paste, sesame oil, rice vinegar, soy sauce, cane sugar, and 1 tsp chili oil to your serving bowl. Whisk to combine
7. When the broth comes to a boil, remove the kombu. Turn the heat off. When the broth is no longer boiling, add the cashew milk in while whisking
8. Pour the broth into the serving bowl. Strain out the cooked noodles and add to the bowl
9. Top the ramen with the bamboo, corn, wild mushrooms, fresh chopped green onion, Korean dried chili pepper threads, cashew ramen egg, and 1 tbsp chili oil
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + FREE E-BOOK HERE:
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!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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The Tastiest Tantanmen Ramen Recipe Ever! CiCi Li - Asian Home Cooking Recipes
Today we are going to make Tantanmen Ramen! This is the Japanese take on Sichuan Dan Dan Mian. The ramen is cooked until al dente. And it’s served in a spicy, creamy, and nutty soup base. Let’s get started with this super delicious Tantanmen Ramen Recipe!
Tantanmen Ramen Written Recipe:
Ramen Eggs Recipe:
Chili Oil Recipe:
日式擔擔拉麵做法, 中文影片:
Serves: 2
Prep time: 10 minutes
Cook time: 15 minutes
For the tare:
2 tablespoons soy sauce
6 tablespoons Japanese sesame paste
1 tablespoon rice vinegar
1 tablespoon chili oil
For the pork:
1 tablespoon avocado oil
½ pound ground pork
1 teaspoon minced ginger
2 garlic cloves, minced
1 tablespoon Sichuan Pixian Broad Bean Paste (Pixian Doubanjiang)
1 tablespoon soy sauce
1 tablespoon sake
For the soup:
2 cups unsalted chicken stock
2 cups unsweetened soy milk
Pinch of salt
For the noodles and toppings:
1 pound fresh ramen noodles
2 pieces Shanghai bok choy, halved
1 ramen egg, halved
1 tablespoon scallions, thinly sliced
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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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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)
TAN TAN RAMEN (en Menos de 30 Minutos) ????
#ramen #tantanramen #asmr
¡Recetita de ramen rápido ideal para hacer en casa!
Ingredientes para 2 personas:
- 200g de carne picada
- 2 ajos
- 1 trozo de jengibre
- 1cs de salsa de soja
- 1cs de Toban Djan (si lo sustituyes por gochujang, pon 1/2cs de gochujang en lugar de 1)
- 2cs aceite de oliva
- 2 huevos
- 140-160g de pasta
- 1 pak choi (puedes sustituirlo por espinacas)
Para el caldo:
- 500mL de bebida de soja
- 500mL de caldo de pollo
- 1/2cp de sal
- 2cs de salsa de soja
- 1cs de tahini
- 1cs de aceite de sésamo
- 1cs de vinagre blanco
Web con Recetas paso a paso:
Utensilios e ingredientes que utilizo habitualmente:
#cocinaconcoqui #ramenfacil #ramenrapido
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©Cocinaconcoqui