Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, tantan-spicy ramen noodles. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Great recipe for Tantan-spicy Ramen Noodles. I made my own recipe based off of several New tantan recipes. I was unable to eat it after moving away from Saginuma city in Kanagawa Prefecture, so I developed my own.
Tantan-spicy Ramen Noodles is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Tantan-spicy Ramen Noodles is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook tantan-spicy ramen noodles using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Tantan-spicy Ramen Noodles:
- Prepare 1 packages Thick Chinese-style Noodles (for tsukemen)
- Take Soup Base:
- Take 900 ml Water
- Prepare 2 tbsp Chicken soup stock granules
- Get 1 pinch Salt
- Get 1 dash Umami seasoning
- Get 1/2 tsp Soy sauce
- Get 1 tbsp Cooking sake
- Get 1/4 tsp Sesame oil
- Get 1 tsp katakuriko, 2 teaspoons water Katakuriko slurry
- Make ready Soup Ingredients:
- Take 1 large clove Garlic
- Take 2 Eggs
- Prepare 100 grams Ground pork
- Make ready 1 tsp Cooking sake (for the ground pork)
- Make ready 1 tbsp Beaten eggs (for the ground pork)
- Prepare 2 tbsp Hete-type chili pepper paste for making kimchi
Way too much sesame paste and chili oil. Also, It took a lot of modifying the entree to get what I normally want in a ramen. Cold Noodle with Creamy Sesame Dressing. Ja ja men, taken from the word zhajiangmian which literally means fried sauce noodles, is a dish originally from China consisting of noodles and topped with ground pork cooked in a salty and savory sauce.
Instructions to make Tantan-spicy Ramen Noodles:
- Add the water, chicken soup stock, salt, and umami seasoning to the soy sauce and bring it to a boil. (Reduce to a low heat after bringing to a boil). In the meantime, heat up the water you will use to boil the noodles.
- Knead in the cooking sake (for the ground meat), and 1 tablespoon beaten egg into the ground pork, while heating up the soup. Use a spoon to mix while pressing down.
- Add the ground pork mixture to the soup, and remove the scum over a high heat. Reduce to a medium heat after removing the scum. It will take 4 more minutes to finish the dish from here.
- Boil the noodles. (I use 4 minute noodles.)
- After adding in the noodles to boiling water, keep heating the soup over a medium heat and add the garlic, chili pepper, and sesame oil to the soup.
- Heat the soup over high heat 1 minute before the noodles are done, and mix in the katakuriko slurry.
- 30 seconds before the soup is finished, add in the beaten egg to the soup, using chopsticks to guide the egg into a narrow stream (for a fluffy finish).
- Drain the the noodles, add the noodles to a bowl, pour in the soup, and it is done.
Japanese people adapted the dish by using ramen noodles instead of thick wheat noodles and adding a little sweetness to the sauce. But it serves soon doobu, and it's a block away from me, so I had to try it. The layout of the place is the same as when it was. When our favorite tsukemen spot on Sawtelle Boulevard, Tsujita LA Artisan Noodle, opened a new restaurant called Killer Noodle that had a menu focused on Japanese dan dan (or tantan) spicy ramen. Ramen styles include shoyu, shio, iekei and tantan (spicy), as well as a mushroom-based vegan version, and a brothless mazesoba.
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