Tantanmen
intro
Rich, nutty, spicy ramen with savory ground pork, creamy sesame broth, and chewy noodles: a beloved Japanese adaptation of Sichuan dan dan noodles.
Ingredients
Steps
Cook the pork topping
Heat 1 tbsp neutral cooking oil in a 10-inch skillet over medium heat (175°C/350°F). Add 1 tbsp grated ginger and 1 tbsp grated garlic, sauté for 30 seconds until fragrant, taking care not to burn. Add 250g ground pork, break into fine crumbles with a heatproof spatula, and cook for 5-6 minutes until fully browned with crisp edges. Stir in 2 tbsp soy sauce, 2 tbsp mirin, and 1 tsp white sugar, then simmer for 2 minutes until all cooking liquid evaporates. Remove from heat and set aside.
Blanch the baby bok choy
Fill a 4-quart pot with 2L of water, add 1 tsp table salt, and bring to a rolling boil over high heat. Add 200g trimmed baby bok choy, cook for 90 seconds until bright green and crisp-tender. Use a slotted spoon to transfer bok choy to a bowl of ice water for 1 minute to halt cooking and lock in color, then drain thoroughly and set aside. Keep the pot of salted water on the stove at a boil to cook noodles later.
Mix sesame broth base
In a large 1.5L mixing bowl, combine 120g toasted white sesame paste, remaining 2 tbsp soy sauce, 60ml chili oil, 2 tbsp cooking sake, remaining 1 tbsp grated garlic, and 1 tsp Sichuan peppercorn powder. Whisk continuously for 1-2 minutes until the mixture is completely smooth, with no lumps of sesame paste remaining.
Warm the chicken stock
Pour 1.2L low-sodium chicken stock into a separate 3-quart pot, and heat over medium-low heat to a gentle simmer (90°C/195°F), with only small bubbles forming around the pot edges. Do not bring to a rolling boil, as this will make the broth cloudy and dilute the sesame flavor. Once simmering, turn heat to the lowest setting to keep stock warm while noodles cook.
Boil the ramen noodles
Return the reserved pot of salted blanching water to a full rolling boil over high heat. Add 400g fresh ramen noodles, stir immediately with long chopsticks to prevent sticking, and cook for 2.5-3 minutes until chewy (al dente; follow package instructions if timing differs). Drain noodles thoroughly in a colander, and do not rinse — the starchy coating on the noodles helps the broth cling evenly.
Assemble and serve
Divide the smooth sesame broth base evenly between 4 deep 500ml ramen bowls. Ladle 300ml (1.25 cups) of warm chicken stock into each bowl, stir vigorously to fully incorporate the sesame base into a creamy, uniform light orange-brown broth. Divide drained noodles evenly between bowls, twisting into neat centered mounds. Top each bowl with 1/4 of the cooked ground pork, 2 pieces of blanched bok choy, a sprinkle of sliced green onions, and a pinch of toasted sesame seeds. Add extra chili oil to taste, and serve immediately.
Tips
2.Do not rinse your cooked ramen noodles: the starchy surface coating helps the thick sesame broth cling to every strand, rather than sliding off into the bowl.
3.For an extra rich, velvety broth, replace 120ml (1/2 cup) of the chicken stock with unsweetened plain soy milk, stirring it into the warm stock right before assembling the bowls.
OMG this was SO good!!! I’ve been chasing the tantanmen flavor I had at my local spot in Brooklyn for months and this came so close. The sesame creaminess is perfect, not too heavy, and the spice level was just right for me. Made it for family dinner last night and even my picky 10 year old asked for seconds. Total cook time was right around 35 minutes too, no fancy extra steps! 10/10 will be adding this to my weekly meal prep rotation.
Game changer for busy weeknights! I was worried it’d be too complicated since it’s medium difficulty, but the steps were super straightforward. I swapped the ground pork for ground turkey to lighten it up a bit and it still tasted amazing. Brought leftovers to work and my coworker begged for the recipe.
Made this for a potluck this past weekend and it was the first dish gone! I used the tofu crumble swap I saw mentioned in another comment and loaded up with extra bok choy and corn toppings. The creamy sesame broth is so rich and flavorful, everyone kept asking where I found the recipe. Will absolutely make again.
My kids went crazy for this! I cut the spice in half for them and served with extra soft boiled eggs and narutomaki, and they thought we got takeout from a fancy ramen shop. Only note is that I had to simmer the broth a couple extra minutes to get it as thick as I like, but that’s just personal preference. So worth the effort!
Pretty solid tantanmen! I make ramen from scratch pretty often so I was curious how this recipe would stack up. The sesame to chili ratio is spot on, and I loved the tip to toast the sesame seeds first before blending — that added such a nice nutty depth. My only tiny gripe is I wish there was a note about how to store leftover broth, it separated a little when I reheated it the next day.
Made this after a long day hiking last weekend and it hit the spot! It was cold and rainy out so a big warm bowl of spicy creamy ramen was exactly what I needed. I added extra mushrooms and bamboo shoots for toppings, and it was so filling I didn’t even need a side. Will be making this all fall and winter for sure.
Wait why is this better than the tantanmen I pay $18 for at the restaurant down the street??? I was skeptical a homemade version could get that same velvety broth but wow, this delivered. I added a little extra peanut butter (I know, controversial!) because I love that nuttier flavor and it worked so well. 10/10, game changer for my weekly takeout fakeout nights.
Made this in my tiny dorm kitchen with literally just a single pot and it turned out amazing! I was worried medium difficulty would mean I needed fancy equipment, but nope, all ingredients were easy to find at my regular grocery store. I didn’t have fresh ramen noodles so I used dried and it still tasted great. Super budget friendly too!
This was fire! I’m from Texas so I added a splash of hot honey to my bowl and the sweet-spicy combo with the creamy sesame was unreal. Served it with some pan fried gyoza on the side for the full ramen shop experience at home. My roommate said it’s the best thing I’ve ever cooked, so that’s a win.
Okay so flavor was really good, but I messed up the broth somehow? It came out way grainy instead of smooth and creamy, and I think I added the sesame paste too early when the broth was boiling. I followed the steps but I’m a super new cook so I probably missed something. Would try again though, because what I could taste was delicious!
Added this to my Sunday meal prep rotation and it’s been a hit all week! I stored the broth and noodles separately so the noodles didn’t get soggy, and it reheated like a dream for lunches. The spice level is perfect, not so intense that I’m sweating through my work shirt after lunch, but enough to have a nice kick. So good!
Smoked my own pork chashu for this and paired it with the creamy spicy broth and oh my GOD it was a match made in heaven. The smoky saltiness of the chashu cut through the rich sesame broth so perfectly. I made this for my football watch party and even the guys who only eat wings were raving about it. Will make again for our next tailgate.
Took a chance making this for my date night in last night and it was such a hit! My partner said it was better than the tantanmen we got on our trip to Tokyo last year (no cap). I garnished with green onions, togarashi, a soft boiled egg, and some crispy garlic chips, and it looked like it came straight from a restaurant menu. 10/10, date night win.
Made this fully vegan by swapping the ground pork for marinated crumbled tempeh, using low sodium vegetable broth, and making sure my sesame paste and chili oil had no animal products, and it was incredible. I’ve tried so many vegan tantanmen recipes that taste bland or watery, but this one is so rich and deep flavored, I didn’t miss the meat at all.
I was a little intimidated by the medium difficulty rating, but this was so much easier than I thought! The broth came together in like 15 minutes, and cooking the pork and noodles while the broth simmered made the whole process go so smooth. Total time was exactly 35 minutes, which is perfect for a weeknight. My only thing is I wish I’d made a double batch, because we ate every last bite.
Whoa, the base spice level is no joke! I love super spicy food and even I thought the initial recipe had a nice kick to it. I added an extra spoonful of doubanjiang and some Sichuan peppercorn powder for that numbing spicy mala effect, and it was out of this world. If you love bold heat, that addition is a must try.
Made this gluten free by using gluten free ramen noodles, tamari instead of soy sauce, and making sure my chili paste and sesame paste were certified GF, and it was perfect! I was worried I’d have to tweak a ton to make it work for my diet, but it was so simple to adapt. The texture of the broth was just as creamy as the photos look, no weird gritty GF aftertaste or anything.
Made this on a gross rainy Sunday and it was the ultimate comfort food. I curled up on the couch with a big bowl, watched a movie, and it was better than any takeout I could’ve ordered. The creaminess coats every noodle, the spice warms you right up, and the sesame flavor is so deep and nutty. I’m already planning to make it again next weekend when the rain comes back.