Yes this is what we need. I'll have to modify the amounts to feed four big men. But first I might make it just for Jason and I. Great tip about folding the noodles on top. Yummm
Ok, you won! I was wondering what to prepare for dinner (was thinking maybe ants climbing a tree) and seems like we have a winner.Thanks a lot for the tip Marc! :)
Ok, Marc and y'all....that was DELIGHTFUL! As a professional cook myself, the "easy" part is not the real game changer for me, but the "quick" one... man, oh man it surely is!! This recipe is definitely a keeper, it will be in my heavy rotation dinner for sure. Fyi, I did just a couple of minor tweaks: since I didn't have much minced pork, I used all for the broth and since didn't have greens either, i topped the tantanmen with sliced bamboo shoots, some of my homegrown radish sprouts and a tsp of Lao Gan Ma crispy chili oil. They worked really good, but next time I'll surely try the original toppings. Thanks thanks thanks again a lot Marc!!
Wow that was quick! I’m so glad to hear you enjoyed it, and great call on the chili crisp. For me, one of my goals with cooking is to lower the level of effort without compromising on taste. I have a few other ramen recipes in development now 😉
This probably won’t compare to your tonkotsu broth tantanmen, but it’s got a good taste to effort ratio. If you end up trying it, I’d be curious to hear what you think.
Hi Chloe, I have a vegan version of this in the works, but my current recommendation would be to use a mixture of ground mushrooms like in this recipe: ua-cam.com/video/wcsHHSenVOI/v-deo.html you can use it for both the soup and the topping. As for the chicken stock, I'd recommend subbing in the shiitake mushroom and konbu stock from this recipe: ua-cam.com/video/3LsjHOOfjoE/v-deo.html I hope that helps!
I have a really good Japanese restaurant in my city and TanTan is one of my favorite ramens to enjoy. But they make it with coconut milk in the broth. And here's my question... can I add that to this recipe? Or is the coconut milk TanTan a different thing altogether? I am curious if it would make a good addition to the flavor layering or if it will mess things up. Many thanks in advance!
Food at the end of the day is about your preferences so if you like coconut milk in your tantanmen, I say go for it. That being said, coconut milk is not used in Japanese cuisine and although this dish is based off a Chinese-dish, the original does not use coconut milk either. The creaminess in this soup comes from the sesame paste. It's possible that the restaurant you go to wasn't able to get sesame paste (or it was too expensive) so they found another way to make the dish work.
I love that I always learn something I can use for other recipes! Using the aromatics blend to beef up the chicken broth (pun not intended) is super useful. One of my biggest hurdles to making fresh ramen at home as that I have no time to sit for hours over a pot of pork broth.
Glad to hear the techniques are helpful! My goal is more about teaching techniques than the recipes themselves. I totally agree on the time required to make a proper pork broth. That's why I generally prefer making ramen from chicken at home. I have a recipe here for rich chicken stock: norecipes.com/rich-chicken-stock/ that's basically the chicken equivalent of tonkotsu broth.
Eating another of your recipes while watching this video! You have really influenced my cooking! The first time I'm not drooling -not because this doesn't look delicious, but my mouth was busy. I make your Chan-Chan Yaki frequently. Maybe I can make this and watch your next video while I eat it!😁🍜👍
Thanks Joey, the level of effort required to make ramen really runs the gamut from simple to epic. The nice thing about this one is that the toppings are fairly simple, and the sesame taré makes the soup nice and creamy.
こんにちは ! It has been way too long since I had a go at making your recipes, this one is going to be my next one :D I do however need to swap pork for something else. I have used quality veggie mince before but it can get a little dry and of course doesn't have as much oil. What would you recommend I do? Thank you for your great videos, they always bring joy. がんばって!
You can substitute Neri Goma (ground sesame seed paste). Goma sauce usually has other ingredients mixed in to make it more like a dressing and I would not recommend it.
Hello I love this Video. Can u please tell me or write down the second integries 00:59. Or generally, can u spell the asian integries please so I can buy it? Thanks you and go on I searched so long for a good Video for Tantanmen thx a lot man
Thank you! The ingredients are listed in the video description. You can also click through on the link in the description to get a more detailed list of ingredients.
![Easy Homemade Tantanmen [15-Minute Tan Tan Ramen Recipe]](http://i.ytimg.com/vi/nPpRBKVi42Q/mqdefault.jpg)
Love your show on NHK.Keep up the good work.
Thanks for watching Bento Expo Emma!
I cannot wait to try this!!!
I hope you enjoy it Riya!
This looks like a fast, really nice and tasty tantan men recipe! No unnecessary steps, no bullshit. Well done! 👌
Thanks! I try to keep my cooking efficient but my #1 goal is taste.
@@NoRecipes that's a great approach, as one profits from the other. 😎
Made this for dinner today and it was a huuuuge hit!!! So delicious!!
I’m so happy to hear you enjoyed it! Thanks for taking the time to let me know !
I personally love it with corn and cabbage. I will try your recipe. ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Wow, that sounds like an interesting combination of veggies for tantanmen! I hope you enjoy this.
Looks fantastic! Thank you for this vid! Super well done.
You're welcome, and thanks for the kind words!
Tan tan ramen is my favorite!
It’s one of mine as well 😀
More ramen recipes please
I have a bunch on the blog: norecipes.com/ramen/
ohhhh people are asking me for this. I am gonna do this chef. I promise!
Next dinner party? I hope you enjoy it 😀
I love your dish, that’s great i want tantanmen T^T so starving hahaha
Thanks! 😄
This looks really good and not overly difficult either, I'll have to try it out!
It has a good taste to effort ratio. I hope you enjoy it!
Yes this is what we need. I'll have to modify the amounts to feed four big men. But first I might make it just for Jason and I. Great tip about folding the noodles on top. Yummm
I hope you all enjoy it 😄
Very detailed instructions and great knife skills. Thank you 🙏.
I really enjoy your recipes and your UA-cam videos! My wife and I watch all the time. 👍
Thank you, that's great to hear! 😀
Ok, you won! I was wondering what to prepare for dinner (was thinking maybe ants climbing a tree) and seems like we have a winner.Thanks a lot for the tip Marc! :)
Ok, Marc and y'all....that was DELIGHTFUL! As a professional cook myself, the "easy" part is not the real game changer for me, but the "quick" one... man, oh man it surely is!! This recipe is definitely a keeper, it will be in my heavy rotation dinner for sure.
Fyi, I did just a couple of minor tweaks: since I didn't have much minced pork, I used all for the broth and since didn't have greens either, i topped the tantanmen with sliced bamboo shoots, some of my homegrown radish sprouts and a tsp of Lao Gan Ma crispy chili oil. They worked really good, but next time I'll surely try the original toppings. Thanks thanks thanks again a lot Marc!!
Wow that was quick! I’m so glad to hear you enjoyed it, and great call on the chili crisp. For me, one of my goals with cooking is to lower the level of effort without compromising on taste. I have a few other ramen recipes in development now 😉
@@NoRecipes totally agree with you Marc and can't wait to try the other new ramen recipes, too :)
One of my favorite dishes! Thanks a lot for a great recipe! I will try to make it myself soon ;)
You're welcome, I hope you enjoy it😀
I made tantanmen 4 days ago but on tonkotsu broth boiled for 15 hours haha. I love tantanmen and nikumiso is my favourite meat topping for it.
This probably won’t compare to your tonkotsu broth tantanmen, but it’s got a good taste to effort ratio. If you end up trying it, I’d be curious to hear what you think.
It’s been a couple years at this point but I still really appreciate your video style, so clean and easy to follow 💯
Thanks for the kind words 😄Have a great weekend!
Nothing more legit for a chef than a mortar and pestle.
🗿💪🏼😆
any tips on best pork substitute for a vegan version?
Hi Chloe, I have a vegan version of this in the works, but my current recommendation would be to use a mixture of ground mushrooms like in this recipe: ua-cam.com/video/wcsHHSenVOI/v-deo.html you can use it for both the soup and the topping. As for the chicken stock, I'd recommend subbing in the shiitake mushroom and konbu stock from this recipe: ua-cam.com/video/3LsjHOOfjoE/v-deo.html I hope that helps!
@@NoRecipes ahhhh thank you so much!
I have a really good Japanese restaurant in my city and TanTan is one of my favorite ramens to enjoy. But they make it with coconut milk in the broth. And here's my question... can I add that to this recipe? Or is the coconut milk TanTan a different thing altogether? I am curious if it would make a good addition to the flavor layering or if it will mess things up.
Many thanks in advance!
Food at the end of the day is about your preferences so if you like coconut milk in your tantanmen, I say go for it. That being said, coconut milk is not used in Japanese cuisine and although this dish is based off a Chinese-dish, the original does not use coconut milk either. The creaminess in this soup comes from the sesame paste. It's possible that the restaurant you go to wasn't able to get sesame paste (or it was too expensive) so they found another way to make the dish work.
@@NoRecipes thank you for taking the time to give me all those details :D Cheers!
I love that I always learn something I can use for other recipes! Using the aromatics blend to beef up the chicken broth (pun not intended) is super useful. One of my biggest hurdles to making fresh ramen at home as that I have no time to sit for hours over a pot of pork broth.
Glad to hear the techniques are helpful! My goal is more about teaching techniques than the recipes themselves. I totally agree on the time required to make a proper pork broth. That's why I generally prefer making ramen from chicken at home. I have a recipe here for rich chicken stock: norecipes.com/rich-chicken-stock/ that's basically the chicken equivalent of tonkotsu broth.
Perfect recipe for the cooler days. A bit of spice and heat to warm up the soul.🍜
My thoughts exactly 😄 have a great week!
Wow!!! Spicy ramen is my all time fav looks absolutely tasty and delicious 😋Thank you for sharing this amazing Recipe 👍
You're welcome!
Eating another of your recipes while watching this video! You have really influenced my cooking! The first time I'm not drooling -not because this doesn't look delicious, but my mouth was busy. I make your Chan-Chan Yaki frequently. Maybe I can make this and watch your next video while I eat it!😁🍜👍
😄 I’m glad to hear you’ve been enjoying my Chanchan Yaki! It’s been a while since I made it last but now I’m craving it 😆 have a terrific week ahead!
Just cooked a vegan version of your recipe. Me and my boyfriend think it's the best type of noodle soup we've ever eaten. 10/10 would recommend
I'm so happy to hear you enjoyed it!
This looks awesome Marc! Been wanting to try ramen dishes at home and this is a welcoming start.
All the best in your journey and God Bless! :D
Thanks Joey, the level of effort required to make ramen really runs the gamut from simple to epic. The nice thing about this one is that the toppings are fairly simple, and the sesame taré makes the soup nice and creamy.
I'm here for it, Sensei!!! =)
Thanks man!
@@NoRecipes Always a pleasure!
Let's go guys let's get that man to 100 000 subscribers 😋 he deserve it he's been doing this for so long without giving up
Thanks man! I really appreciate your support😀
こんにちは ! It has been way too long since I had a go at making your recipes, this one is going to be my next one :D I do however need to swap pork for something else. I have used quality veggie mince before but it can get a little dry and of course doesn't have as much oil. What would you recommend I do?
Thank you for your great videos, they always bring joy. がんばって!
It's soooo yummy😋 I wanna try💪💪 Thank you for amazing recipe🙏 Have a nice day✨✨
Thanks! Have a great week ahead!
Piękny ramen!
Dziękuję Ci!
Hey Marc, it was supposed to be hot! I had chills when I've finally eaten this stuff :D
Sorry to hear it turned out cold. Did you bring the stock back to boil before you whisked it into the taré？
Can we use a goma sauce instead of tahini?
You can substitute Neri Goma (ground sesame seed paste). Goma sauce usually has other ingredients mixed in to make it more like a dressing and I would not recommend it.
@@NoRecipes Thank you !
this man smiles too much
I'll try and frown more often.... just for you😉
Hello I love this Video. Can u please tell me or write down the second integries 00:59. Or generally, can u spell the asian integries please so I can buy it? Thanks you and go on I searched so long for a good Video for Tantanmen thx a lot man
Thank you! The ingredients are listed in the video description. You can also click through on the link in the description to get a more detailed list of ingredients.
@@NoRecipes Thx :-)