How to Make Tantanmen (Japanese Tan Tan Ramen at Home)

sesame paste

🥗Healthier: tahini

💰Cheaper: peanut butter

Tahini provides a similar nutty flavor with fewer calories.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner while ground beef is often more affordable.

chili oil

🥗Healthier: olive oil with chili flakes

💰Cheaper: hot sauce

Hot sauce can provide similar heat at a lower cost.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Spaghetti can substitute in a pinch and is usually cheaper.

Finely dice the white part of the Japanese leek.

Grate 1 tsp each of ginger and garlic using a Japanese oroshigane grater or Microplane.

Drop kombu into 500 ml of water and let sit for 30 minutes (optional).

Preheat skillet over medium heat until hot.

Add ½ tbsp neutral cooking oil and 1 tsp chili oil to the skillet.

Toss in 2 tsp doubanjiang and 1 tsp sliced dried chilies, stirring gently for 60 seconds until the oil turns red.

Spread 150 g of ground pork in a thin layer across the pan and do not touch it for 2 minutes.

Flip the pork and cook for 1 minute on the second side, then break into coarse chunks.

Add grated ginger, grated garlic, and half of the minced leek to the pork, stir-frying for 1 minute.

Deglaze with 1 tsp of sake, cooking until the liquid evaporates completely and the meat looks glossy.

Remove from heat, cover, and keep warm.

Set a pot of water to boil for the noodles.

In a large heatproof bowl, add 3 tbsp sesame paste or tahini and 1 tbsp unsweetened peanut butter.

Add 2 tsp ground sesame seeds, 2 tsp Japanese soy sauce, 2 tsp chili oil, ¼ tsp sugar, and the remaining half of the minced leek to the bowl.

In a separate pot, bring 500 ml of kombu dashi (or plain water) to an almost boil.

Whisk in 1 tbsp of Chinese-style chicken bouillon powder until dissolved, then turn off the heat.

Stir in 100 ml of unsweetened soy milk, ensuring it doesn't curdle.

Pour the hot soup into the bowl of tare gradually, stirring vigorously after each pour to create an emulsion.

Finish with an optional ½ tsp of rice vinegar and taste test for seasoning.

Wash bok choy and trim off tough root ends.

Drop 2-3 portions of ramen noodles into boiling water and set a timer for 1 minute less than the package directs.

When the timer rings, add bok choy to the noodle pot and cook everything together for the final minute.

Drain the noodles and bok choy together.

Divide the drained noodles between bowls and pour the pre-made soup over them.

Top each serving with the seasoned pork and nestle bok choy alongside.

Scatter optional green onions and crushed roasted peanuts on top, finishing with extra chili oil to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary