Ingredients
for
4
parts
egg
(M class)
garlic cloves
The
The
soy sauce
Teaspoon
Teaspoon
Sugar
Piece
Piece
Ginger
(thumb size, 4cm approx)
garlic cloves
shallot
(instead of green onions)
The
The
Vegetable oil
(chili oil optional)
The
The
Spicy bean paste
J
J
ground pork
(as a substitute for minced chicken)
The
The
soy sauce
Teaspoon
Teaspoon
Sugar
The
The
soy sauce
The
The
sesame paste
(instead of tahini)
The
The
Sesame oil
The
The
hot oil
to
to
Chicken broth
Ml
Ml
Soy milk
prize
pinches
salt
pak choy
J
J
bean sprouts
(in place of mung bean sprouts)
J
J
ramen noodles
Teaspoon
Teaspoon
sesame
Hot pepper twine for garnish
Prepare
-
for ramen eggs
-
Boil the eggs for 6 minutes, until soft like wax. Meanwhile, peel and chop garlic. Put the soy sauce in a bowl with 8 tablespoons of water, sugar, and garlic, and stir until the sugar dissolves. Rinse and peel the eggs, add to the marinade and set aside.
-
ground beef
-
Peel the ginger and garlic and finely chop or grate them. Peel the shallots and cut into small cubes. Heat the oil in a frying pan and fry the garlic, ginger and shallots. Add bean paste and mix. Add the minced meat to the skillet and stir well. Season with soy sauce and fry until no liquid remains in the pan. Then set aside.
-
for soup base (empty)
-
Mix sugar, soy sauce, sesame paste, sesame, and chili oil together in a bowl. In a saucepan, heat chicken broth and soy milk over low-medium heat, but do not bring to a boil.
-
In another pot, bring salted water to a boil. Clean the pak choy and cut it lengthwise into slices. Clean the bamboo shoots. Boil pak choy and bamboo shoots for 1-2 minutes each, then rinse with cold water and set aside.
-
Cook the ramen in the same cooking water according to package directions.
-
To serve the ramen, divide the hot soup into bowls. Then pour the soy milk broth. Add ramen noodles to the soup, add pak choy, bamboo shoots and ground beef, add sesame seeds and garnish with chili strings. Finally, cut the eggs in half, add to the soup and serve.
advice
japanese ramen eggs, Ajitsuki TamagoYou can use it for many ramen recipes. It is a typical addition to ramen soup. In fact, the eggs should stand at least overnight, this quick alternative takes on a spicy, flavorful taste after just 15 minutes because of the garlic. There are also recipes for Ajitsuki Tamagowhere Mirin is added in addition to the marinade.
What is tantanmin ramen?
Tantanmen Ramen is a Japanese type of Chinese dish “Dandanmian”, as well as “Dan Dan Noodles” or “Dan Dan Mian”, from Sichuan region. Dan Dan noodles are a spicy dish seasoned with Sichuan pepper or Sichuan pepper oil, with a sauce coating the noodles. On the other hand, Japanese food is served with soup.
The name of the dish is said to be derived from the Chinese street vendors who carried pots or baskets in the streets on poles resting on their shoulders and sold their food from them, the so-called “dan dan”. There are different spellings, including Tantanmen Ramen, Tan Tan Men, or simply Tan Tan Ramen.
The Japanese version is based on the same ingredients as denden noodles, but is completed with a spicy soup, which in some recipes is lengthened and prepared with soy milk. Instead of sesame paste, you can use peanut butter if you can’t get enough tahini. Vegetables, such as pak choy or bamboo shoots, are optional. However, it fits nicely into the dish, as does a typical ramen egg.
Hot Ramen Soup Base: Empty
The dish is designed to be spicy from the start. You can increase or decrease this according to your own taste with the amount of empty soup base. This blank is usually prepared separately from the broth and added to the bowl of ramen first. This allows the chef at a ramen restaurant to individually change the broth for his guests, making it spicier or less spicy. So in the above recipe we do the same. However, you can also mix the empty mixture directly into the soy milk broth, heating them together and seasoning to taste.
Tantan Vegetarian Men
You can make vegetarian Tantanmen Ramen by substituting chicken broth for vegetable broth and ground beef with mushrooms such as mushrooms or porcini mushrooms. For an equally delicious flavour, chop the mushrooms finely and cook with ginger, garlic, and shallots as in the recipe for the full umami flavor. If you want to enjoy vegan Tantanmen Ramen and don’t want to dispense with an ingredient that looks like ground beef, use sliced smoked tofu or sliced soy, for example. Simply omit the eggs, use the vegetable broth and your vegan Tantanmen Ramen is ready to serve.
How do you eat ramen properly?
Not just with Tantanmen Ramen, you may be asking yourself: How do you actually eat ramen? Ramen is eaten quickly, and above all is eaten. Quickly so that the noodles do not absorb the soup and become too soft. In Japan or China, ramen is often eaten during a short lunch break or on the way home. Ramen kitchens are often just small snack bars with little space to stay. Visitors, for example, are seated directly at the table next to the kitchen. Ramen eaters in China or Japan don’t take as long to cook ramen as they do elsewhere, and their soup is unlikely to take more than 10 minutes.
Tantanmen Ramen is eaten with chopsticks and a spoon. You eat the pasta and fillings first and pour the soup last. Either with a spoon or like many locals straight out of the bowl. Take a small amount of ramen between your chopsticks and pull the noodles out of the soup completely so you don’t have an endless pile of noodles ahead. Now quickly pour the ramen into your mouth.
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