Tantanmen (担々麺) derives from Chinese Dan Dan noodles, a typical dish of Sichuan. This ramen is served with a hot soup: velvety, tasty and spicy, it will win you over at the first taste!
- 500 gr of chicken pieces (both thighs and wings are fine, the important thing is that there are bones in addition to the meat)
- 4 slices of sliced ginger + 1 grated piece
- 1 spring onion
- 3 cloves garlic
- 2 tablespoons sesame paste
- rayu (chilli oil)
- 1 tbsp mirin
- 1 pak-choi
- 100 gr minced pork
- 3 tablespoons soy milk
- vegetable oil
- 1 spoon sake
- 4 tablespoons soy sauce
- Prepare the broth by placing plenty of water, chicken, salt, 2 cloves of garlic, whole spring onion and ginger in a pot with high sides. Cook on low heat. Use a slotted spoon to clean the surface of the broth. Cook for at least 2 and a half hours: the broth must never boil over high heat and the pot must not be covered with a lid. Once ready, leave to cool at room temperature and then filter.
- Heat the oil in a pan and fry the pork for a couple of minutes. Add 1 clove of garlic and grated ginger. Deglaze with sake and 2 tablespoons soy sauce. Keep aside.
- Bring the water to the boil in a saucepan and cook the pack choi in it. Drain it and rinse it with cold water. Keep aside.
- Heat the broth in a saucepan and add the soy milk. Keep warm.
- In the bowl where the ramen will be served put: sesame paste, 2 tablespoons of soy sauce and mirin. Mix and add the broth.
- Cook the ramen noodles and drain them. Add them to the bowl with the broth.
- Garnish with pak choi, pork and rayu.
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