📝 About This Recipe
Inspired by the Sichuan Dan Dan Mian, Japanese Tantannmen is a soul-warming evolution that swaps intense numbing heat for a creamy, nutty sesame broth. This recipe features a rich 'tare' base of toasted sesame paste and chili oil, topped with savory miso-glazed pork crumbles and vibrant greens. It is the ultimate comfort food for those who crave a complex balance of spicy, savory, and velvety textures in a single bowl.
🥗 Ingredients
The Spicy Pork Topping (Nikumiso)
- 200 grams Ground pork (can substitute with ground chicken or turkey)
- 1 clove Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 1 tablespoon Doubanjiang (Spicy Bean Paste) (adjust for heat preference)
- 1 teaspoon Soy sauce
- 1/2 teaspoon Sugar
The Soup Base (Tare and Broth)
- 4 tablespoons Neri Goma (Japanese White Sesame Paste) (can substitute with unsweetened tahini)
- 2 tablespoons Soy sauce
- 1-2 tablespoons Rayu (Japanese Chili Oil) (with sediment/crunchy bits if possible)
- 1 tablespoon Rice vinegar (adds a necessary brightness)
- 3 cups Chicken stock (low sodium preferred)
- 1/2 cup Unsweetened soy milk (adds the signature creamy texture)
Noodles and Garnish
- 2 servings Ramen noodles (fresh or dried thin, wavy noodles)
- 2 heads Bok choy (baby bok choy, halved lengthwise)
- 2 stalks Green onions (finely sliced)
- 1 piece Soft-boiled egg (halved, optional)
👨🍳 Instructions
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1
Prepare the pork topping: Heat a splash of oil in a skillet over medium-high heat. Add the ground pork and cook until browned, breaking it into small crumbles with a spatula.
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2
Add the minced garlic, grated ginger, and Doubanjiang to the pork. Stir-fry for 2 minutes until the paste is fragrant and the pork is coated in a deep red color.
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3
Stir in the soy sauce and sugar. Cook for 1 more minute until the liquid has evaporated and the pork is slightly caramelized. Remove from heat and set aside.
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4
Blanch the greens: Bring a small pot of water to a boil. Blanch the baby bok choy for 60-90 seconds until tender-crisp. Drain and set aside.
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5
Prepare the 'Tare' (flavor base): In two deep ramen bowls, divide the sesame paste, soy sauce, rice vinegar, and chili oil equally (2 tbsp sesame paste per bowl, etc.). Whisk together in the bottom of each bowl until a smooth paste forms.
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6
Heat the broth: In a medium saucepan, bring the chicken stock to a simmer. Once simmering, whisk in the soy milk. Heat until just before it boils—do not let it boil vigorously or the soy milk may curdle.
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7
Cook the noodles: Boil a large pot of water and cook the ramen noodles according to the package instructions (usually 2-3 minutes for fresh). Drain well.
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8
Assemble the soup: Pour the hot broth-milk mixture into the ramen bowls over the tare. Use a whisk or chopsticks to blend the paste and broth until the soup is creamy and uniform.
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9
Add the noodles: Carefully place the drained noodles into the broth, lifting them with chopsticks to ensure they are fully submerged and not clumped together.
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10
Garnish: Top each bowl with a generous portion of the spicy pork, the blanched bok choy, a handful of green onions, and half a soft-boiled egg.
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11
Final touch: Drizzle an extra teaspoon of Rayu (chili oil) over the top for visual appeal and an extra kick of heat.
💡 Chef's Tips
If you can't find Japanese Neri Goma, use a high-quality tahini but add a teaspoon of toasted sesame oil to mimic the deeper Japanese flavor. Avoid boiling the soup after adding the soy milk to prevent separation; a gentle simmer is all you need. For an extra layer of flavor, add a tablespoon of crushed toasted peanuts or sesame seeds on top before serving. If you prefer a numbing heat, add 1/2 teaspoon of ground Sichuan peppercorns to the pork while frying.
🍽️ Serving Suggestions
Pair with a cold, crisp Japanese lager or a chilled Oolong tea to balance the spice. Serve with a side of pan-fried Gyoza (dumplings) for a complete ramen shop experience. A small side of pickled ginger (beni shoga) helps cleanse the palate between rich, creamy bites. Offer extra chili oil and rice vinegar at the table so guests can customize their spice and acidity levels.