Shio Tantanmen

Tantanmen is a spicy noodle dish with roots in China. The Chinese dish is known as dandanmien and is made up of noodles with a heavy amount of hot oil and some minced meat topping, with or without soup. The Japanese version is often much less spicy.

5 from 1 vote

Print Pin Recipe

Course: Noodle

Cuisine: Japanese

Keyword: ramen, tantanmen

CookingStyle: Slow cooking

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: bowls

Calories: 769kcal

Author: James Anderson

Add to Collection

Equipment

Large pot

medium saucepan

drainer

Ingredients

½ cup Shio Tare
¼ cup Chile Oil
¼ cup Sesame Paste
5 cups any type clear soup
1⅓ pounds noodles fresh, such as Chukasuimen
1⅓ cups Niku Soboro
Green Vegetable Topping

Instructions

With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat.
Heat your ramen bowls by filling them halfway with hot water. The bowls don’t need to be scalding, but they should be hot to the touch. Dump out the hot water and dry the bowls with some paper towels or a clean towel.
Put the tare, chile oil, sesame paste, and soup in a medium saucepan. Mix and bring to a simmer over low heat.
Cook the noodles in the large pot of boiling water. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.
Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup, keeping them tidy.
Place the niku soboro and green-vegetable topping neatly on the
ramen. Serve immediately.

Video

Notes

If you can find Szechuan peppercorns, they add a nice touch to this dish. It is a very bitter spice, but authentic tantanmen always has a bit of it. Just crush it gently with the flat side of a knife and sprinkle just a little bit over your ramen.
Soup: Mix equal parts unseasoned low-sodium chicken broth and dashi broth. Japanese dashi powder to make broth can be found in the Asian foods section of many supermarkets or in Asian grocery stores or online.
Noodles: Use 3 ounces of dried ramen noodles per bowl, preferably the thin, straight style.
Toppings: Chile oil

Click here to add your own private notes.

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.

Pin Recipe