Ramen Database > Types of Ramen

Tantanmen (Tan Tan) Ramen

Tantanmen or Tan-Tan ramen is a rich and spicy Japanese adaptation of Sichuan Dan Dan noodles. It uses a creamy broth and chewy noodles.

Tantanmen Ramen, a Japanese adaptation of the Sichuan dish Dan Dan noodles, is known for its bold and complex flavor profile. This ramen features a rich and creamy broth with a distinct spiciness that warms the palate, often complemented by a subtle nuttiness from sesame or peanut paste.

The combination of ground pork, chili oil, and a variety of spices creates a hearty and satisfying bowl of ramen that is both savory and spicy. Tantanmen is celebrated for its perfect balance of heat and umami, making it a favorite among those who enjoy robust and flavorful ramen dishes.

The broth of Tantanmen Ramen is a highlight, known for its creamy texture and rich, spicy flavor. It is typically made from a combination of chicken or pork stock, blended with sesame or peanut paste, soy sauce, and chili oil.

This creates a deeply flavorful base that is both spicy and savory, with a slight nutty undertone. The addition of garlic, ginger, and other spices enhances the complexity of the broth, making each sip a warming and satisfying experience.

The noodles in tantanmen ramen are usually medium-thick and slightly chewy, designed to hold up well to the rich and thick broth. These wheat noodles absorb the flavors beautifully, ensuring that each bite is packed with the savory and spicy essence of the broth.

The texture of the noodles provides a perfect contrast to the creamy soup, making the eating experience enjoyable and well-rounded. High-quality, fresh noodles are preferred to maintain the integrity and flavor of the dish.

Tantanmen ramen is typically garnished with a variety of toppings that add both flavor and texture.

Common toppings include ground pork cooked with soy sauce and spices, chopped scallions, bok choy, and a soft-boiled egg. Additional garnishes like sesame seeds, chili oil, and crushed peanuts can be added to enhance the dish further. These toppings not only add depth and complexity but also provide a visually appealing and texturally diverse eating experience.

A brief history of Tantanmen Ramen

Tantanmen Ramen is inspired by the Chinese Sichuan dish Dan Dan noodles, which features a spicy sauce with preserved vegetables, chili oil, Sichuan pepper, and minced pork.

Japanese chefs adapted this dish to create Tantanmen, incorporating ramen noodles and a rich, creamy broth to suit Japanese tastes. The adaptation became popular in Japan, particularly for its warming and hearty qualities, perfect for colder months.

Over time, Tantanmen has evolved, with various regional and personal variations emerging, each adding unique touches to this flavorful and comforting ramen dish.

Tantanmen Ramen recipe

Ingredients For the Broth:

4 cups chicken or pork broth
2 tablespoons sesame paste or tahini
2 tablespoons soy sauce
1 tablespoon chili oil
1 tablespoon peanut butter (optional)
2 cloves garlic, minced
1 inch ginger, minced
1 tablespoon vegetable oil

Ingredients For The Toppings and Noodles:

4 packs of fresh or dried ramen noodles
200g ground pork
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon chili paste (optional)
2 stalks of bok choy, chopped
2 soft-boiled eggs, halved
2 tablespoons chopped scallions
1 tablespoon sesame seeds
Extra chili oil for drizzling

Instructions:

Prepare the broth:

In a large pot, heat the vegetable oil over medium heat.
Add the minced garlic and ginger, sauté until fragrant (about 1-2 minutes).
Add the chicken or pork broth, sesame paste, soy sauce, chili oil, and peanut butter (if using). Stir well to combine.
Bring to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.

Prepare the Noodles:

While the broth is simmering, cook the ramen noodles according to package instructions.
Drain and set aside.

Prepare the Ground Pork:

In a separate pan, cook the ground pork over medium heat until browned.
Add soy sauce, sake, and chili paste (if using). Cook for another 2-3 minutes until well combined and fragrant.

Blanch the Bok Choy:

Bring a small pot of water to a boil. Add the chopped bok choy and blanch for 1-2 minutes until tender but still bright green. Drain and set aside.

Assemble the Ramen:

Divide the cooked noodles into four bowls.
Pour the hot broth over the noodles in each bowl.
Top each bowl with a portion of ground pork, blanched bok choy, a halved soft-boiled egg, chopped scallions, and sesame seeds.
Drizzle extra chili oil over the top for added heat and flavor.

Serve the ramen hot and enjoy!

Explore a variety of ramen styles that highlight the diverse and rich flavors of this beloved dish. From the savory depth of Shoyu Ramen to the creamy richness of Tonkotsu Ramen, each type offers a unique taste experience.