Freestyle Tantanmen

Follow me on instagram: / wayoframen
Support the Channel on Patreon: / wayoframen
Shop way of ramen: wayoframen.com/shop
My Podcast: anchor.fm/wayoframen
Just felt like eating some tantanmen so I used leftovers from the last video to make some. turned out ok but as always I made a lot of mistakes.

[@makanih808]

For those of you confused about what happened to the tare, he accidentally spilled the tare in his garage.

[@katl8825]

How do I become a true fan like you?

[@AxiumKnight]

F 😭

[@nhrdy]

@@katl8825 it was in a story on his instagram

[@averageNMHenjoyer]

You mean in his car hole?

[@makanih808]

@@averageNMHenjoyer On a table.

[@TeamClutch21]

I remember the original tantanmen video it’s crazy how much you’ve improved

[@WayofRamen]

still learning. this isn't my final form.

[@willhart3929]

@@WayofRamen Maybe try tempering the chili with some of the same oil you're cooking them in instead of water when you're making the rayu. It would at least stop the oil from exploding when you add them to the pot.

[@etherdog]

When you discuss your "mistakes" and what you would do differently is where you add the greatest value in the learning process. Oh, and the learning process never ends! :-)

[@Rotorzilla]

As someone who has an obsession with tantanmen, I agree with you the zasai is important background flavor and black vinegar. I normally use tori chintan plus soy milk. Around 300ml stock 60ml soy milk or 60ml tonkotsu stock. When I lived in Japan some ramen shops don't use soy milk some do. I think you hit it right on the head one of the hardest things to control in a bowl of Tantanmen is the saltiness. Because even if you use the same amount of soy sauce tare as you would other bowls. The nikumiso topping has its own salt. So your first few spoonful of soup will be perfect, as soon as you move the noodles and the Nikumiso falls into the bottom of the bowl it slowly releases it salt into the soup. So after a few minutes it becomes too salty. It's a double edge sword Looks like you've made excellent progress. 👏

[@ieatcake33]

That’s because Zha Cai (zasai) is one of the key ingredients in Dan Dan noodles which this dish is derived from

[@bybeezguepe6557]

Do you think a tonkotsu broth could be good for tantanmen ? I'm looking for a good tantanmen recipe but most recipe don't use broth just soy milk which doesn't seem right and I thought that the creamyness of a tonkotsu broth might be nice in tantanmen

[@rohan.mantri]

Hey Ryan, here is a tip, use a thermometer next time when u make the chilli oil. I found heating the oil to 130degrees Celcius and then adding the chillis extracted the best flavor without burning it. Basically you turn off the flame as it hits 130 and let it cool down and sit in there

[@linkabron]

I've read also that its better to heat the oil then add that hot oil to a heatproof container that has the chilli powders with a bit of water, instead of adding chilli to the oil in the pan like he does on the video. Also as soon as you add oil to your chilli powder you have to keep stirring with a spoon so it doesnt burn

[@eXaDredanox]

Thanks Guys for the tipps ❤️

[@zaynemeadows8673]

It's funny, the Costco chicken video was not only how I first found your channel, but also how I first found the courage to try what was, to me, a totally new style of noodles that was totally foreign to me, even with a bit of experience making ramen in the past. I've loved your channel since then, it's been amazing to learn w you

[@zjchew]

A nice tip before you add in the hot stock, half a teaspoon of granulated sugar really help to round up and accentuate the varies flavor profile in your bowl. Nice one and keep experimenting.

[@lbonken]

Nothing embarassing about learning and getting better. I've been watching this channel for a while now and really enjoy seeing the growth and that you also share when things go poorly. Keep up the great work 👌

[@Datttsnake]

Love your videos man, your constantly improvinng. I love seeing you take us on your journey into learning to make real ramen!

[@romanfambach9692]

I really respect the fact that you acknowledge that you are also learning as you go. I am nowhere near your skill level, but your information is really useful for me. I've learned so much and I am really hyped to learn more from you!

[@MDigitalProductions]

You've grown so much from your 2019 video, and ignited my own passion as well, keep it up!

[@stevenperry3430]

Another great video. So refreshing to see someone focussing on learning and not being afraid to note the mistakes they’ve made in such a positive way.

[@WayofRamen]

I got a long way to go haha. lots more mistakes to come.

[@rafaelnunez1615]

Your journey has been so fun to follow, thank you.

[@atlantishorizon]

Man, I love your channel. Appreciate it.

[@schneider90000]

Been waiting for a Tantanmen video ! One of the first bowls I ever attempted. Simple and so damn tasty

[@tetrahedron4990]

i really like the idea of videos coming back to recipes from old videos to see how far you've come. it's really interesting to see the growth

[@none941]

Thank you for revealing your process through your narration. Very interesting!

[@Dhilan100]

I was inspired to start making ramen based on your original tantanmen video and I have learnt so much since. Will try it again with the things you mentioned here, as my attempt was kinda salty too. Also shout to Matsudai for making great ramen kits.

[@albertozaffonato1325]

Great video as always man, paitan soup really works wonderful with tantanmen in my opinion ✌🏻

[@ryekun1212]

your tantanmen video is the first one i tried. I am waiting for the 2030 version my dude. Support all the way. Oh and you uploaded this on my birthday :D

[@WayofRamen]

Happy birthday!

[@alexill]

Looks really good I think I will try this!!

[@NoHobbes]

It's beautiful!!

[@harrisonstoliker4932]

Idk if you've had the Nakiryu michelin star Tantanmen Instant Ramen, but it's insane for a bowl of instant noodles. Couldn't help but remember it since you mentioned them. Expensive to import though. I think finishing your bowl by not being able to stop eating before realizing a error is a good sign. Sometimes mistakes work. lol.

[@tylerdavies3038]

Looks so good! I have some stock to use up..

[@RayChyan]

I've been to Nakiryu before and still dream of their chashu bowl! Even their 7-11 instant brand is pretty good. Out of curiosity, what recipe book did you import from Japan?

[@maxd7565]

How long did you have to wait? We waited a few hours the first time, but well worth it!

[@RayChyan]

@@maxd7565 I went an hour before open on a weekday and was the first in line. Totally worth it

[@yoavitanzehavy6244]

Tip for making a Tantanmen with lighter color: Heat you soup in a pot, then get another smaller pot and put your sesame paste in a different pot (Way Of Ramen said he needed to put much more sesame paste and he definitely needed more). Once the soup reaches boil, put it in the pot with the sesame paste and use an immersion blender to blend the soup and sesame paste, this makes the sesame paste's taste more evenly spread and gives the soup mouthfeel by thickening it while making it more lighter in color.

[@maxd7565]

If you ever get the chance to have Nakiryu's Michelin Tantanmen, definitely do it, everyone. It's amazing, especially on a colder day.

[@erjabie]

Wow, fantastic!!!! Thanks for sharing

[@WayofRamen]

Thanks for watching!

[@alessandroguerra489]

i love your videos bro i opened a small ramen shop in colombi and i use your videos for inspiration and knowledge its going well and i am earnining some money from the shop thankyou

[@GordonGordon]

This looks amazing. I've done this before where i lost track of salt for a recipe... Makes for a tasty salt bomb.

[@t.o.4251]

For regular dan dan noodles I've had good luck with pure arbol peppers for the chili oil or half arbol/gochugaru. The latter has more smoky flavor while the former is spicier and clear tasting. Definitely worth experimenting with for tantanmen too.

[@agunemon]

awesome! gonna try this next! "Taste show" also has several great recipes for aroma oil thats great to have several varieties of at hand.

[@SgtMantis]

Looks delicious.

[@scrwthstsnlyytb]

I’ve been making chinese chili oil for a while, and there are a couple of things you can do to easily improve (and more importantly control) the chili oil you end up with. I used to add the chili powder to the oil, but that got me a lot of burned chilis and inconsistent results. Instead, you add the oil to the chili powder in a separate bowl and stir immediately after pouring the oil. First pour (190C, 1/2 your oil) brings out fragrance, second pour (135C, 1/4 your oil) brings out the color, and final pour (85C, final 1/4) brings out the spiciness. If you want more or less of any of these characteristics, you can adjust the mount of oil you add at each temp!

[@esquillo3708]

Thanks for another amazing video! Which soup did you use?

[@WayofRamen]

the soup from the keizo shimamoto video

[@tedp9146]

Every time that one track starts playing Im getting the chills. You know which one Im talking about...

[@Seade]

Hey, love the channel! I have some ideas for this recipe you can try. There's this ramen shop in my town (Gothenburg, Sweden) that has an AMAZING Tantanmen which I think I know what they're doing with. First off, the Nikku miso. Skip the shoyu and go for sake, a hint of mirin, chili oil, pressed garlic and miso paste. Add a little water with the miso and let it evaporate. For the soup use a paitan tonkotsu with a shio tare (I'm pretty sure it's a shio tare but I guess a shoyu tare would work as well). Serve with pak choi, soy egg and top with a fragrant chili oil of your choice. Additional tip: press a clove of garlic into any bowl of ramen before eating for an additional umami punch.

[@WayofRamen]

1:1 weight if possible but you can go less

[@kobaka8169]

Big fan of your channel! Tried your last Tantanmen recipe and it was quite good, at least for my standards. Do you have a link for the Nakiryu recipe? I went there two years ago and it was mindblowing to say at least. Keep up the good work!

[@WayofRamen]

its in my patreon

[@TeamClutch21]

Could you make a chicken chashu or a broth only using chicken? I know you made one a while ago but it takes a long time and is a little difficult

[@WayofRamen]

i can do a video on it, what i like the best is a sous vide chicken breast but i still didn't dial it it completely yet

[@_anna_banana_868]

This is making me soooo hungry🤤

[@syaosakucouple]

Nakiryu is beyond amazing, even if you only managed to get half as good as them with this bowl itll still be really excellent

[@Mike-Eye]

solid tantan!

[@Mike-Eye]

I ate at Nakiryu, and that was the best tantanmein I've had in my whole life.

[@Kenmanhl]

Looking forward to the 2022 version of your tantanmen

[@SwissMarksman]

:(

[@RunEscaqe3]

Often times in Japan from what I have seen, the sesame seeds are ground extremely fine to the point just the sesame seeds alone turns into an oily paste. This is before adding any extra liquid/ oil to the sesame seeds.

[@RunEscaqe3]

By the way we use the term goma wo suru/ goma suri ( grounding sesame), as doing something very tedious.

[@paladinbob1236]

got some dashi i used for some simple japanese dishes..what would you recommend as a simple ramen dish for beginners on your videos? thax :)

[@TheKerokitty]

I would love to see this recipe refined into what you consider the pinnacle of your tantanmen! I look forward to it.

[@WayofRamen]

I will probably keep working on it.

[@elvinyung2436]

Looks good man. Doesn't the Nakiryu recipe pour the oil into the togarashi mix rather than the other way around? IIRC cooking the togarashi using only residual heat helps prevent burning them.

[@JorgeRuiz-hr4zb]

Thanks for the recipe, this is definitely going into my “good fuckin food” playlist I appreciate your comments on the amounts and “mistakes” along the way, it’s refreshing and it’s great to follow along.

[@Stalkingwolf]

did this with half Laksa this weekend. was very good. sometimes you just have to be creative

[@tedburiani794]

How reduced would you say you get your stock to be? I made ramen this past weekend and I wasn't sure how watery the broth should be and so I took the bones out and reduced it for around an hour afterward.

[@urouroniwa]

I think tantanmen is actually quite difficult. Even here in Japan, most shops that I've had it in it's been quite lacking. Usually the balance is really off, at least for my tastes. One of these days I'm going to have to search out someone who is famous for their tantanmen. As for using soy milk, I haven't seen that very often, personally. But then I live in rural Shizuoka, so it may be a regional thing. I really love soy milk in ramen, but it's quite rare -- at least in the shops where I go.

[@Amplifymagic]

Little trick for the bockchoy is to stand them up in the pot and cook the stems first before you drop them all in to cook the more fragile leafy part. :)

[@GPoh_99]

Hey, a little question about ramen noodles. A lot of recipes call for a baking sheet lined with aluminium for the baked baking soda. Is there any reason for this or could I just use a glass dish?

[@Masakazu666]

The method I use to thicken my Tantanmen is using an immersion blender right after i poured the soup into the tare+sesame mix. This way I always get really thick and creamy Tantanmen. The only issue is, that you dont really taste the Ra-yu anymore if it has been blended with the rest so you have to make sure to add it after blending. I have noticed that adding vinegar (i mostly use apple cider vinegar or rice vinegar) and lots of szechuan pepper (if you can handle it) enhances the flavor a lot.

[@WayofRamen]

interesting!

[@clehrich]

+1 on the sichuan pepper: the best tantanmen I've had in Japan were noticeably hinting at the classic mala flavor of Sichuan

[@ramenbatman]

a good way to do Rayu is getting all your things other than the chili powder cooked, then strain everything out and pour your hot chili oil into the chili powder. Have the chili powder in a fine mesh strainer with a container below and slow pour your hot oil in

[@lockiet7227]

I love tantanmien but how would I get a less sodium dense version of it? It bloats me for days but it’s worth it lol

[@eric8653]

Where are you? We need 2022 ramen videos

[@Killy5445]

OMG! I ate at Nakiryu two years ago! 🤤

[@Nouf371]

Made Shoyu noodles yesterday came out great

[@jackrobinson6998]

hilarious. I found the old video and I was like damn this is cringe. found this one, 15 secs in "it was a train wreck cringe fest" I was very glad I clicked this one. Big up my guy for revisiting

[@Traderoftime]

How about a mazemen? Would be cool to see!

[@khokhonger3789]

Love your vids! but whats the song from 00.00 - 03.00?

[@petertran3057]

What's the first song in this video? I love the guitar :D

[@Kevin-zv1ik]

way of tantamen

[@teucer915]

You should do a Taiwan ramen too.

[@joshuaperry4112]

Blend your soup with a touch of fat (with a blender). It'll lighten the color and make it slightly creamy.

[@twojastara4223]

Can u make paitan shio?

[@elomurz3257]

What gives it that orange glow to it

[@J_J__]

Do you mind sharing the title with the nakiryu recipe in it?? 👀

[@slanginnoodles9865]

F in the chat for the tare

[@tobiasschafer3778]

Can someone answer me this? I wanna make the tare BUT I'm going to cock my chaschu in the tare for 1,5-2h. Where Do I add the Kombu and the shitake? before cocking the Meat or after the tare is cooled off?

[@LucidTyrant]

Do you have any Freestyle Tantanmen to Spare?

[@santiagomoneta]

Can I make good ramen noodles with my philips pasta maker? I have the angel hair disc

[@WayofRamen]

Those are extruded noodles so they won't be as good as dough that is cut.

[@alessandromontemale897]

Am i the only one who is bother but how he start his shows off with how much used to or currently sucks at something because im really tired of it. Dude you makes good ramen and give great information i love what you do. Your learning we all get it we dont need to be bombard with how self conscious you are. Free your self from that its a bummer to listen to.

[@WayofRamen]

I am hyper aware of the dunning Kruger effect where people who don't know anything think they know everything. I'm definitely getting better but I still have a long way to go.

[@alessandromontemale897]

@@WayofRamen i dont think you "act like you know everything" i think you are well informed and share that knowledge, you totally are getting great ar making ramen dude! Plus you've helped my ramen so much. Ive done 5 pop up with the info you've shared on here and on the podcast. Keep killing it.

[@Skyblue_ttv]

tantanmen ramen is one of my favourite types of ramen and everytime i trike to make it i really like it but it always miss something. I always use not enought or too much tare and same thing with sesame paste, but i still like it. And my tantanmen ramen also always looks really bad but still taste good. I think one time I tried making tantanmen ramen on chintan but In my opinion tantanmen ramen and miso ramen taste much better on paitan broths because it has stronger flavour and it seems easier to combine miso/sesame paste with paitan broth rather than chintan but thats only my opinion ;)

[@robertbecerra6684]

we miss you bud

[@ShadowsandCityLights]

🤤 ooohh

[@amitkumar-wj8gn]

Soon, he will have a million subscribers but I still expect him to say "oh yeah, i made some glaring mistakes". He should be arrested because he is hoarding all the humility in the world. :) if only foot youtubers had a gram or two of the humility he has. but M not complaining. thank you once again.

[@wwbdisthename]

I got a question. I know your all ways making ramen but how do you balance out your diet?

[@WayofRamen]

i usually eat salad for lunch most days i am not filming

[@senndarkheart6143]

Speaking about salty, how salty where you when you dropped that tare? 😋 but what progress, soon you will open your own noodle shop i think with your passion.

[@ChasedSiren6_]

Tantanmen is my favorite, but is it possible to veganize this? Have a few friends who are also ramen fans but HATE the lack of plant based options that are around. Ramen is for everyone and I wanna do this for them!

[@clehrich]

Nikkumiso is very easily transmuted using firm tofu. Look for a really good vegetarian (vegan) mapodoufu recipe -- a CHINESE one for this, not Japanese! -- and when you're happy with it, make it exactly the same but don't add the liquid near the end. This is now your nikkumiso. Be very wary about salt, though, as a lot of Chinese vegetarian recipes will over-salt to make up for the absence of meat, especially if they don't use powdered MSG.

[@biri677]

Early and hungry for tantanmen

[@mr...nobody]

Ok, I watched this twice in a row and have a few questions: 1 there is a difference between tahini and neri goma - the first one made from roasted sesame and the second is not. And that's the main thing I still can't get clearly what's the proper way (but already have my own point if view) any thoughts? Maybe some Chinese sources 2 a lot of sesame tare have miso in it. So most of the salt is gonna be in tare part. Later it gonna be easier to balance the whole bowl. When you make salty/bitter/nutty liquid base, sweet/spicy meat and bright/spicy oil. Every part of the ramen has it's own taste. I've thought that is the method of tantanmen. Any thoughts to clarify this? 3 when you adding rayu oil with a tare it'll emulsify with a hot soup, so different tastes will become one even, common taste. So there's no contrasts between them. Is it a common technic in Japan or it is just up to chef? Thanks a lot, man! Every your video gives me some answers and questions about my ramen game, so the motivation is high, even if I play in different food by now.

[@mr...nobody]

About difference between tahini and neri goma: what's the base actually should I take to make sesame tare.

[@austentallman1427]

I just wanted to say that I'm a long time fan and your work has inspired my love for ramen and making ramen. I think you're way too hard on yourself. The process is what makes the video interesting and if you got it right every time it wouldn't have nearly as much educational value

[@bcan5512]

Do you refreeze the leftover soup after you heat it up?

[@WayofRamen]

I don't think you're supposed do that

[@samsr2887]

I went to Nakiryu when living in tokyo, and while it's definitely good ramen, it isn't worth waiting in line for 90+ minutes for that when you could go to so many other hole in the wall shops that have no wait, because you're in Tokyo

[@WayofRamen]

Ramen friends say there are hundreds of shops that are just as good as the shops in the michilen star shops without the lines.

[@samsr2887]

@@WayofRamen Yakimen in Takadanobaba was one of my favorites, they deep fried the noodles so they were crispy, and had this topping of black chives that tasted like they had been prepared like black garlic, but maybe they were just blackened.

[@bierbrauer11]

Your meat and bok choi look exactly like how my wife prepares them (for our instant raoh). Making me hungry and adventurous to dive in!

[@mekore]

the star anise is interesting idea

[@WayofRamen]

i usually hate star anise but it wasn't bad in the oil

[@clehrich]

@@WayofRamen Star anise has a funny effect when it's cooked in contact with onions (including negi and scallion and shallot). It creates these odd compounds that significantly intensify meat flavors, especially the natural umami in browned meat. Heston Blumenthal has a whole thing about it in his discussion of spaghetti bolognese.

[@CaptainYokkiller]

You say the ramen in the Costco video was cringe but It still looked delicious.

[@SorchaSublime]

the fate of that tare is truly tragic. Shakespearian. damn you floor!

[@whiskyfox7943]

Hey I don't know where is your discord so I will just leave a comment rn last night I made some truffle salf and used them in my tare it was the best decision I have ever made. A touch of vinegar and truffle really do well with the umami bomb

[@WayofRamen]

yeah good salt makes a difference!

[@SuitUpDubstep]

Hello. I have a ramen question. Couldn't find any way to contact you privately, so I thought I'd just leave a comment here and hope you see it. I want to make ramen. However, I live in a small student apartment with a TINY kitchen. Leaving a broth boiling for hours in this small apartment would make it impossible to be here. Is there any form of broth I can make that wont take me 8 hours to do? 1-2 hours would be preferred. I understand that I won't be getting the best possible result, but it's what would be possible to do without melting from the built up heat in my very small apartment. I tried making a broth one time with chicken bouillon cubes and as you'd probably know - wasn't really all that great at all. When it comes to bones to use for the broth, the easiest one for me to get is chicken bones. I could probably get other bones with some searching, but not really something I know how to get as it isn't available at any of the stores here. I live in a very small town so I don't have an abundance of Asian ingredients, I can basically get spring onion - soy sauce - and instant ramen, so I have to order online. Would it be possible to make a decent ramen with my limitations, or should I just simply wait until I have finished school and gotten a better apartment?

[@WayofRamen]

pressure cooker would work. for a chintan you would only need to pressure cook for 30 minutes or so.

[@SuitUpDubstep]

@@WayofRamen Thank you very much! I will look that up!

[@Z020852]

When using up leftover chintan soup but you need a paitan, just add soymilk (don't use one that's too sweet) and/or coconut milk, but make sure to use aroma oil with a lot of aromatics. Heat but don't boil too hard though if you use coconut milk as it has a tendency to break and separate the fat from the protein; the upside to coconut milk though is that it's a lot less sweet as it's for cooking vs soymilk that is usually for drinking. This is something that would tick me off if I was paying for it in a restaurant but if just for using up leftovers or for enriching (or countering excess sodium in) some cheap instant ramen, this is an acceptable hack. Speaking of instant ramen...if you only have instant jjampong but you're craving laksa, just add coconut milk. It's not exact, but if you're just craving but too lazy to go to the store or restaurant and you have coconut milk lying around in the pantry (plus some fish cakes in the freezer) you can get away with this.

[@ElbertTreble]

How do you make soupless tan tan mien.

[@clehrich]

Look up "dan dan mian." Fuchsia Dunlop has a great recipe.

[@MongoosePreservationSociety]

RIP tare 🙏🏼

[@khokhonger3789]

what happened to the tare???

[@Mark-cz2qe]

🍴

[@donydony1231]

Would you ever make a completely original recipe from your own imagination? I'd like to see what you come up with all of your experience!

[@zacharycaputo2252]

Tianmian Jiang is Chinese btw, but this looks very delicious

[@Magius61]

Those pickles are pretty ubiquitous and clutch in traditional Dan dan so makes sense you missed it in this bowl.

[@gaiengrowden4853]

interesting that the korean chili powder is less spicy than the japanese, i'd think it'd be the other way around based on the cuisine of each country. great video though loved it.

[@clehrich]

The big thing is that the Koreans use it in quantity, and the Japanese use tiny shakes as finishing, kind of like putting chili flakes on pizza. That's a big generalization, obviously, but it's accurate as far as it goes. So lots of people in Japan don't use any togarashi ever, or only a teeeeeeeny amount, whereas every Korean I've ever known can't live without chili powder -- plus gochujang and fresh chilies and so many other spicy things....