Ingredients
For
4
portions
eggs
(class M)
Cloves of garlic
El
El
soy sauce
a teaspoon
a teaspoon
sugar
piece
piece
Ginger
(thumb size, approx. 4 cm)
Cloves of garlic
shallot
(alternatively spring onion)
El
El
vegetable oil
(optional chili oil)
El
El
spicy bean paste
MR
MR
ground pork
(alternatively minced chicken)
El
El
soy sauce
a teaspoon
a teaspoon
sugar
El
El
soy sauce
El
El
sesame paste
(alternative to tahini)
El
El
sesame oil
El
El
Chili oil
l
l
chicken soup
Jr
Jr
soy milk
reward
clothespins
Salt
Pak choi
MR
MR
Bean sprouts
(alternatively mung bean sprouts)
MR
MR
Ramen noodles
a teaspoon
a teaspoon
sesame
Chili threads for decoration
preparation
-
For egg ramen
-
Boil the eggs for about 6 minutes until they become as soft as wax. Meanwhile, peel and chop the garlic. Put the soy sauce in a bowl with 8 tablespoons of water, sugar and garlic and stir until the sugar dissolves. Wash the eggs, peel them, add them to the marinade, let them stand and set aside.
-
For ground beef
-
Peel and finely chop or grate the ginger and garlic. Peel the chives and cut them into small cubes. Heat the oil in a pan and sauté the garlic, ginger and shallot. Add the bean paste and mix. Add the ground beef to the pan and mix well. Season with soy sauce and fry until there is no more liquid left in the pan. Then leave it aside.
-
For the soup base (taru)
-
Mix sugar, soy sauce, sesame paste, sesame and chili oil in a bowl. Heat the chicken broth and soy milk in a saucepan over low to medium heat, but do not boil.
-
Boil salted water in another pot. Clean the pak choi and cut it lengthwise into strips. Clean the bamboo shoots. Blanch the pak choi and bamboo shoots for 1-2 minutes each, 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 spicy soup stock into bowls. Then pour in the soy milk soup. Add ramen noodles to the soup, top with pak choi, bamboo shoots and minced meat, top with sesame seeds and garnish with chili threads. Finally, cut the eggs in half, add to the soup and serve.
Advice
japanese ramen eggs, Ajitsuke Tamago, you can use for many ramen recipes. They are a typical addition to ramen soups. Namely, the eggs should stand at least overnight, this quick version takes on a pleasantly spicy taste after 15 minutes because of the garlic. There are also recipes for Ajitsuke Tamagoin which Mirin is additionally added to the marinade.
What is Tantanmen Ramen?
Tantanmen Ramen is a Japanese variation of the Chinese dish “Dandanmian”, also “Dan Dan Noodles” or “Dan Dan Mian”, from the Sichuan region. Dan dan noodles are a spicy dish seasoned with Szechuan pepper or Szechuan pepper oil, with a sauce coating the noodles. The Japanese adaptation, on the other hand, is served with soup.
The name of the dish is said to come from Chinese street vendors who carried pots or baskets on poles resting on their shoulders through the streets and sold food from them, the so-called “dan dan”. There are various spellings, including Tantanmen Ramen, Tan Tan Men, or simply Tan Tan Ramen.
The Japanese version is based on the same ingredients of dandan noodles, but it is completed with a spicy broth, which in some recipes is further extended and prepared with soy milk. You can use peanut butter instead of sesame paste if you can’t get tahini. Vegetables, such as pak choi or bamboo shoots, are optional. But it goes great with the dish, as well as a typical ramen egg.
Spicy ramen soup base: tara
The dish is designed to be spicy from the start. You can increase or decrease it according to your own taste by the amount of soup stock, tare. This tare is usually prepared separately from the soup and added to the ramen bowl first. This allows the chef at the ramen restaurant to individually change the soup for his guests, making it more spicy or less spicy. So, in the recipe above, we do the same. However, you can also mix tare directly with soy milk soup, heat it together and season it as desired.
Vegetarian tantan men
You can make Tantanmen Ramen vegetarian by replacing the chicken broth with vegetable broth and replacing the ground beef with mushrooms such as mushrooms or porcini mushrooms. For an equally delicious garnish, finely chop the mushrooms and cook with ginger, garlic and shallots as in the recipe for full umami flavor. If you want to enjoy Tantanmen Ramen vegan and don’t want to do without an ingredient like minced meat, use, for example, chopped smoked tofu or soy slices. Just omit the egg and use vegetable broth and your vegan Tantanmen Ramen is ready to serve.
How to eat ramen properly?
Not only with Tantanmen Ramen, you will probably ask yourself: how do you actually eat ramen? Ramen is eaten quickly and, above all, sipped. Quickly so that the noodles don’t 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 also often just small snack bars with little seating space. Visitors, for example, sit directly at the counter next to the kitchen. Chinese or Japanese ramen eaters don’t take as long to cook their ramen as elsewhere, and their soup is unlikely to take more than 10 minutes.
Tantanmen Ramen is eaten with chopsticks and a spoon. First you eat the noodles and fillings, and finally you sip the soup. Either with a spoon or, like many locals, directly from the bowl. Take a small amount of ramen between the chopsticks and pull the noodles completely out of the soup so you don’t have an endless pile of noodles in front of you. Now quickly pop the ramen into your mouth.
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