Tantanmen is my favorite ramen flavor and I'm so glad to have found this video because I wanted to recreate it myself glad to know I can make the tares to my liking I really love the smokey taste or the nutty flavorful taste of tantanmen it just hits different out of all the other ramen.
For how much servings are the tares intended? From the volume you have in your recipe, If you put 2 TBSP per serving, that would mean like 20 servings. But maybe I am missing something
Loved how rich and thick all of these tantanmen looked, and all of them looked delicious. The videos also seem a bit more streamlined in a way? Not sure how to work that ha, but very clear and easy to understand. I am curious though, was something special done in regard to the pork?
This is a cooked ground pork. It is pretty simple to do so I left it out but I might need to make a video on the topic. It’s essentially just pan fried in Szechuan oil, brown sugar, soy sauce, garlic and ginger
Hi I seen a post from you I think about the the inferno ramen in windsor did you ever have the TanTanmen from Eros asian eatery it was my favorite. They closed and I need some good ramen where are you located and are you cooking for customers somewhere
un. freakin. believable. Thanks so much for instructions I am so excited to try this, but half the stuff you do and add, I am like "wtf is that?!" chili crisp? and i can never find a good chili oil brand!
Your soup reminds me of a quick bone broth where the bone marrow contributes the milkiness. Your "charred" soup is more like a southern style and it isn't charred. That's the stray bits of red meat.
@@teikenramenchannel Would be a cool video idea though, there are a lot of Muslims lacking non Vegi/Vegan Ramen content ;) + It'd be a good reason to splurge a bit, maybe with a Wagyu topping etc. The Japanese call it 牛骨 (Gyukotsu = beef bones) broth and it's becoming more and more popular in Japan as well!
Looks great. I bet those Tares would also make an awesome shabu shabu / hotpot dipping sauce
Any chance of a written recipe in the description?
This was a great video, thanks
Tantanmen is my favorite ramen flavor and I'm so glad to have found this video because I wanted to recreate it myself glad to know I can make the tares to my liking I really love the smokey taste or the nutty flavorful taste of tantanmen it just hits different out of all the other ramen.
Glad to be of service, Kate
Been making your #1 tare a couple of times now, and it is amazing. Your bowls are beautiful btw. The oil penetrating the broth on top - to die for.
Thank you Lasse!
Damn, just too good, and so many variations. Waiting on that Chili oil/flakes recipe! Cheers from Brazil!
Cheers! I have been planning an aroma oil video for a while now…maybe that needs to be next
Wow, 3 tares. Outstanding recipes.
🙏
my man how do you still only have this many subscribers, these are INCREDIBLE
Hahaha this channel is in its hidden gem era 💎 thank you!
Looks great all of them! Would be nice to get a review of the taste of the finished bowls! 😊👌🏻
is the background music from pokemon???😂😂
For how much servings are the tares intended? From the volume you have in your recipe, If you put 2 TBSP per serving, that would mean like 20 servings. But maybe I am missing something
Would you mind making a video focusing on fixings? How do you make the pork mince, which cabbage works best when, etc.
Noted! Thanks for the suggestion
Nice one!!!! Thanks
damn thank you for posting in reddit. I'll never knew this channel lol
Verry good
wow very good video
Thank you Anthony!
Loved how rich and thick all of these tantanmen looked, and all of them looked delicious. The videos also seem a bit more streamlined in a way? Not sure how to work that ha, but very clear and easy to understand.
I am curious though, was something special done in regard to the pork?
This is a cooked ground pork. It is pretty simple to do so I left it out but I might need to make a video on the topic. It’s essentially just pan fried in Szechuan oil, brown sugar, soy sauce, garlic and ginger
@@teikenramenchannel sounds great, thanks!
Hi I seen a post from you I think about the the inferno ramen in windsor did you ever have the TanTanmen from Eros asian eatery it was my favorite. They closed and I need some good ramen where are you located and are you cooking for customers somewhere
I did not! But that’s a great area for ramen
Can you please let me know what is the white shop based is? As I know the pork soup based turn to be brownish but no clue what is the white soup based
Tonkotsu!
un. freakin. believable. Thanks so much for instructions I am so excited to try this, but half the stuff you do and add, I am like "wtf is that?!" chili crisp? and i can never find a good chili oil brand!
Try Fly By Jing off Amazon!!
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Is there a difference in taste from the "burnt" broth and the standard? Or is it just for the color? Also great videos!
The burnt one tastes charred and delicious
these look great, but why wouldn't you whisk the tare into the soup, so they blend together?
This is a good point. It all gets mixed up enough with the noodles in there but for some real craft level-whisk that tare in
@@teikenramenchannel it really works great. I used to be a ramen chef so I always notice stuff like this. 😎🤘
Your soup reminds me of a quick bone broth where the bone marrow contributes the milkiness. Your "charred" soup is more like a southern style and it isn't charred. That's the stray bits of red meat.
Interesting take. I didn’t know people did it like that in the South
How long can you store the different broths and tares in a fridge or a freezer?
I normally fridge for no longer than 1 week, and freeze up to 6 months
Nice one!
Thanks moon! Did you try making it yourself yet?
@@teikenramenchannel yes I did! Tantanmen means love bruh!
Song name? Sounds like a remix of a Zelda song
That would be Violet City by Ren Avel
Hahaha MSG 😂😂😂😂😂
Uncle clown thought I that there is no msg in any tare dame !
Our little secret 🤫
just curious, have anyone here tried this recipe? can you guys give me your feedbacks? lol I am planning to do this on this weekend.
Did you end up trying it? How did it turn out?
Can you use beef neck bone for the broth?
It will have a significantly different taste. I would recommend sticking to pork or chicken
@@teikenramenchannel okay, thank you!
@@teikenramenchannel Would be a cool video idea though, there are a lot of Muslims lacking non Vegi/Vegan Ramen content ;) + It'd be a good reason to splurge a bit, maybe with a Wagyu topping etc.
The Japanese call it 牛骨 (Gyukotsu = beef bones) broth and it's becoming more and more popular in Japan as well!
Whats does ichimi, msg means ?
Ichimi = Ichimi togarashi pepper spice
Msg = monosodiumglutamate
more videos!!
Shoyu Tare video is dropping today babu
@@teikenramenchannel nice!!
I dont get it with the second soup