Tantan ramen recipe

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Portion

Preparation time

15 minutes

Cooking time

15 minutes

Fancy a homemade ramen that warms up your taste buds? Tantan Ramen is for you: a creamy sesame broth with just the right amount of heat, melting noodles, minced meat browned with garlic and ginger, topped with spring onions, crunchy vegetables and a runny egg... An explosion of flavors that's easy to prepare at home in just 30 minutes!

Author:

iRASSHAi

Ingredients

For the broth

For the trim

200 g minced meat (pork or chicken)
1 tablespoon soy sauce
1 clove garlic, minced
1 small piece of grated ginger
1 tsp. neutral oil
2 portions ramen noodles
Toppings: chopped spring onion, sesame seeds, soft-boiled egg, blanched pak choï, nori, etc.

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Instructions

In a hot frying pan with a little oil, brown the garlic and ginger, then add the minced meat. Cook over medium heat for 5-7 minutes, until browned. Add soy sauce at the end of cooking. Set aside for later.
Heat the stock in a saucepan. Stir in miso, sesame paste, soy sauce, rice vinegar, sesame oil and chili paste.
Stir well to obtain a smooth, homogenous broth. Simmer over low heat for 5 minutes.
Cook ramen noodles according to package instructions (usually 3-4 minutes). Drain and rinse quickly with hot water.
Divide noodles between two bowls. Pour the hot broth over the noodles. Add meat, vegetables (pak choï, nori), halved soft-boiled egg, and sprinkle with spring onion and sesame seeds.

Recipe notes

Mix the sesame paste (or tahini) with a little hot stock before adding to the pan, to avoid lumps and obtain a nice emulsion.
Add a spoonful of milk or oat milk to the broth for extra fullness.
Replace the meat with grilled crumbled tofu or shiitake mushrooms sautéed in soy sauce.
A drizzle of rayu pepper oil at serving time adds an intense fragrance and a lovely glossy finish.
No ramen? Try udon or soba noodles for an original version.

Chinese origin: Dandanmian: Tantan Ramen is the Japanese adaptation of Dandanmian (担担面), a dish originally from Sichuan in China. The name "dandan" refers to the pole that street vendors used to carry noodles in baskets suspended from their shoulders.
Arrival in Japan: In the 1980s, Japanese chefs rediscovered the flavors of Sichuan and adapted Dandanmian to Japanese tastes: creamier, less spicy broth, with influences from miso ramen. The dish becomes "Tantanmen" (担々麺), milder but just as tasty.
Growing popularity: From a simple fusion dish, Tantan Ramen has become a classic on Japanese menus, appreciated for its balance of spiciness, fat and umami. It now features on the menus of many ramen restaurants, with variations on black sesame, walnut or yuzu.
A winter dish: Thanks to its warmth and richness, Tantan Ramen is often eaten in winter in Japan. Its comforting character makes it an ideal soup for warming up while awakening the senses.

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