Shirunashi Tantanmen

Discover the joy of Shirunashi Tantanmen! Boil ramen noodles, toss with a blend of sesame paste, chile oil, and tare. Top with niku soboro, negi, and mix for a delectable Japanese delight in minutes. Enjoy the Easy-To-Make Shirunashi Tantanmen experience!

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Course: Noodle

Cuisine: Japanese

Keyword: ramen, tantanmen

CookingStyle: Boiling

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: bowls

Calories: 986kcal

Author: James Anderson

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Equipment

Large pot

Mixing bowl

drainer

Ingredients

½ cup Sesame Paste
½ cup Chile Oil
¼ cup Shoyu Tare
1⅓ pounds noodles fresh, such as Chukasuimen
2 cups Niku Soboro
Negi

Instructions

In a medium mixing bowl, combine the sesame paste, chile oil, and tare.
With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat. Cook the noodles. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each ramen bowl. Add the sesame-paste mixture and toss to mix.
Top with ½ cup of niku soboro and a sprinkle of negi.
Mix well before eating.

Video

Notes

If you can find sansho pepper, also known as Szechuan peppercorn, it is a common condiment for this dish. Add it little by little, as the bitter taste of sansho is rather extreme

The charm of Shirunashi Tantanmen lies in the balance of textures. Opt for al dente noodles to complement the toppings. Experimented with different noodle types? Share your favorite with our community and get inspired!

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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