Easy Homemade Tantanmen [15-Minute Tan Tan Ramen Recipe]

In this video, I'll show you how to make restaurant-quality Tantanmen ramen in just 15 minutes! This spicy, nutty Japanese favorite is easier than you think. I'll share my secrets for creating that perfect creamy broth and seasoned pork topping.
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📌 RECIPE DETAILS:
⏰ Time: 15 mins
👥 Servings: 2
🥕 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
📖 FULL RECIPE & INSTRUCTIONS
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❓ COMMON QUESTIONS
Q: WHAT IS THE DIFFERENCE BETWEEN TANTANMEN AND RAMEN?
A: 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.
Q: IS TANTANMEN CHINESE OR JAPANESE?
A: 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.
Q: WHAT DOES TANTANMEN RAMEN TASTE LIKE?
A: 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
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👨‍🍳 ABOUT SUDACHI
Sudachi (formally known as 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 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
Music: "Dreams" from bensound.com

[@SudachiRecipes]

🖨 PRINT FULL RECIPE: sudachirecipes.com/tantanmen-recipe/ 🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na 📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba 📌 RECIPE DETAILS: ⏰ Time: 15 mins 👥 Servings: 2 🥕 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 📖 FULL RECIPE & INSTRUCTIONS Website: sudachirecipes.com/tantanmen-recipe/

[@mariamaulatta6134]

Thank you so much for this wonderful ramen recipe! My man can't have soy milk, so this was absolutely perfect for us. I just made it today, and he loves it! You've made our dinner so much better. 😊🍜

[@SudachiRecipes]

Thank you so much! I'm happy to hear that you guys enjoyed this recipe! :)

[@holly_kay5570]

Excited to try this!

[@SudachiRecipes]

Thank you, hope you like it!

[@abdrahmanmoujtahid2761]

Realy good recept ramen

[@SudachiRecipes]

Thank you so much!

[@bohemiangrl9526]

What a coincidence I was looking for chiba local food and I was looking for tantem ramen recipe and I couldn't find any except yours wow I just subscribed. Thank you

[@SudachiRecipes]

Thank you so much for your kind comment and subscribing to our channel! I'm glad you found what you were looking for and hope you enjoy the recipe!

[@梶まひま-r2x]

Thanks

[@SudachiRecipes]

You're welcome! :)

[@SFM1123]

I will be making this for sure! If I wanted to substitute the ground Pork with 1/2 block or less of Firm Tofu (broken into small pieces and either baked on a cookie tray in the oven, or cooked on the stovetop to kind of mimick the look of the minced the Pork) do you think the taste of the TanTan would be just as delicious? My guess is that it would especially if I follwed everything else with the ingredients. Thank you once again for sharing very easy, tasty-looking and mouth watering Japanese recipes.😊

[@SudachiRecipes]

Hi! One of my readers tried it with tofu instead and she said it was a great success! I prefer to use "TVP" soy meat because it's firmer than tofu but I think either works. Don't forget to substitute the chicken stock for vegetable stock, it's gonna taste great :) Thanks again for stopping by!

[@SFM1123]

@@SudachiRecipes Yes will do...I make my own veggie stock, and always keep extra in the freezer so it's there when needed. I love Tofu, and only use firm or extra firm depending on the recipes. I reserve the softer tofu to use in a smoothie or to add into my homemade salad dressings. I have discovered that if the firm or extra firm tofu has been pressed a bit to remove the excess water, then crumbled by hand into small pieces and baked in an oven, it really comes out looking like ground or minced meat. Tofu is a really great sub and there's so many ways to manipulate into so many dishes which usually calls for meat. Thank you for replying and for your suggestions! 😊

[@SudachiRecipes]

@@SFM1123 That's great! Thank you for your in depth reply, it's interesting to hear how differently you use tofu. In Japan we also love tofu and use it as it is, we don't really see it as a meat alternative, but as a versatile ingredient. I want to experiment more with tofu, thank you for sharing! :)

[@ArnaudMuller]

Could you attach a link for the black ramen bowl you are using?

[@SudachiRecipes]

Hi Arnaud, I didn't buy it online myself but I found the exact same bowl here www.miyacompany.com/j3721-j3721 Hope that helps!