Tantanmen Ramen & Soupless Tantanmen Recipe / 坦々麺
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- Опубліковано 9 чер 2024
- Japanese Tantanmen Ramen recipe
Soupless Tantanmen recipe
Japanese Ramen recipe
📖FULL RECIPE: www.chefslabo.com/post/tantan...
🧑🍳About me: www.chefslabo.com/about-the-chef
🙏 Support CHEF'S LABO: www.chefslabo.com/support
💻 Website (Recipe blog): www.chefslabo.com/
📸 Instagram: chefslabo?...
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[Recommended video]
Japanese style Mapo Tofu (You can use the bean paste): • Japanese Mapo tofu rec...
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🍙 FAQ about the ingredients: www.chefslabo.com/general-7
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
-How much dashi powder should I use?
(Each pages include pictures)
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(Chapter)
0:00 Broth
4:33 Tare (Flavour base)
6:09 Pork topping
11:43 Soupless Tantanmen
12:46 Tantanmen
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[Ingredients] (2-3 serve)
(Broth)
-Kombu 10g
-Water 500+1500ml
-Chicken feet 500g
-Chicken neck 500g
-Garlic 10g
-Ginger 10g
-Scallion 30g
(Tare)
-Kombu 3g
-Water 400ml
-Hulled Tahini (Sesame paste) 70g
-Kombu water 2tsp (10ml)
-Soy sauce 4tbsp (60ml)
-Rice vinegar 2tsp (10ml)
-Scallion stem 30g
(Pork Topping)
-Pork mince 300g
-Salt 1/3tsp (1.65g)
-Black pepper some
-Garlic 15g
-Ginger 15g
-Scallion 1 (50-60g)
-Soybean paste 30g
-Chilli bean sauce 15g
-Soy sauce 1tsp (5ml)
-Sake 1tbsp (15ml)
-Kombu water 390ml
-Corn flour 1tbsp (8g)
-Water 2tbsp (30ml)
-Sesame oil 1tsp (5ml)
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Ingredients (OUNCE version): www.chefslabo.com/post/tantan...
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🍽 [The plates I used in the video] 🍽
You can check the detail from the link below
5 % off for any purchases with my promo code: CHEFSLABO
[MUSUBI KILN website] musubikiln.com/?ref=chefslabo
[Black plate] musubikiln.com/products/hibin...
[Ramen bowl] musubikiln.com/products/baiza...
[Gray bowl] musubikiln.com/products/hibin...
[Chopstick] musubikiln.com/products/seiko...
[Chopstick rest] musubikiln.com/collections/au...
*International Shipping available.
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#ChefsLabo
#ChefLabo
#Tantanmen
#坦々麺
#担々麺 - Навчання та стиль
![Fried Rice Recipe [Traditional Japanese Style] / 炒飯](/img/n.gif)
(訂正のお詫び)
11:20 の画面の字幕が両方英語になっていたので、
下に和訳を入れてます！！（UA-camの字幕機能でも見れます）
「ゴマ油の風味は繊細です。なので入れたらすぐに火を止めましょう」
ごめんなさい！！
Thank you for watching!! (ご視聴ありがとうございました！)
This is a re-make video of Tantanmen!
The old one is now in the CHEF'S LABO MUSEUM!! (membership)
And every time I make a re-make video,
I'll put the old ones into the membership.
So I can only show my best videos in public,
and keep the old ones for those who is interested in the history of this channel!
if you are interested, or happy to support this channel,
please take a look on the PV for the CHEF'S LABO MUSEUM!!😉
↓
ua-cam.com/channels/-BoD8Gx4gsPdmUv4NlA8Jw.htmljoin
今回は坦々麺のリメイクです！！
古い方の動画はCHEF'S LABO MUSEUM (メンバーシップ)で見れます！！
今回からリメイクを作った際には
古い方の動画はメンバーシップ用動画として公開します。
こうすることでチャンネルには
今の私のベストの動画のみが表示され、
チャンネルの歴史に興味のある方にはメンバーシップを
見てもらうようにしようと思ったからです。
もしこのチャンネルをこれからも応援したいと
思ってくださる方は、是非メンバーシップのPVを
ご覧いただけると嬉しいです！！😉
↓
ua-cam.com/channels/-BoD8Gx4gsPdmUv4NlA8Jw.htmljoin
This is just amazing! Thank you!
Thank you Chef's LABO! Appreciated all yours great cooking tips. Love it all .
Thank you! Best video!
Nice video. Thanks for showing both versions of the dish.
Thanks for making another video of this ramen Chef! This is one of the more expensive ones in restaurants. Now, we can easily make them! Ü
No worries Kenneth!!
Making ramen is a big job but a great fun!!
Appreciate for the comment as always😉👍👍
Chef all ur recipes are legit awesome. Thanks for sharing!
Wow its looks delicious
Thank you for sharing
I really like how you include the critical cleaning steps. Thank you for this mr labo I will make this for sure
Looks very delicious 🤤🤤 Thanks for sharing ❤️
I will never be able to make this myself .. but love seeing the whole process. Thank you Chef!
No worries Inne!!
It's good to know how it's made anyway😉
Thank you for the comment!!👍
Love the little Bluey figurines!
Maravillosa receta!!!!
😋
Great video I made the niku miso without kombu due to laziness but it still came out super good. Love your videos Chef's Labo!
Thank you for the recipe :)
I really like the music, you use in your videos :) Thank you for this recipe, sounds intressting!
Love the Robot figurines. Thank you for sharing so humbly! It's entertaining to watch, and I am inspired to make it.
Ah! New upload, nice. Hope you rested well and enjoyed your mini-vacation!
Thanks radioactive banana!!
Yeah it's nice to have some rest sometime😁😁
So now I will run again for you!😉👍
Thank you for another excellent recipe, Chef!!!👍🙏 You did a great job filming - the weather looked slightly wild early on🌬🌪
Hi Natalie!!
Yeah I actually took 3 days to film this video because of rains 😅
That's why some parts looks like a different day 👀
Awesome, Chef. As always. ))
Thanks MSOTDTMPCAES!!😉
Okay, I just had dinner but I'm hungry again. Both versions looked really good, chef!
Thanks Mei!!
Appreciate for the comment!!😉👍
Thank you Chef for taken time out to teach us a new recipe!!😉🥰😊
No worries Teresa!!
Thanks for coming back as usual!!😉👍
I love to see you cooking😉
📖Print Recipe:onl.la/zJTWXCn
🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7
📸 Instagram👉onl.bz/jgP3jF8
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
(Each pages include pictures)
You're so patience in cooking , perfect and neat, please make tips to clean utensils included chopboard and how to make them always look clean n new. Arrigato gozaimasu 🙏
This is so tasty soup and ramen ,so great sharing my friend,big thumbs up here you are so good chef!thank you for the recipe you’ve shared to us
all so donehere my friend
nice to see you have grown
Thanks Lolatron45 !!
I feel so lucky to have such a big number of the followers!!
So I'll keep trying to make it bigger!!😉👍
@@CHEFSLABO :)
Thank you chef for the recipe can you make the miso ramen next ? I need guidance of making miso ramen thanks
It looks delicious, but you did a lot of hard work!
Magnifique ça manque Chef’s
It's actually very sweet of you writing down for how long we can freeze the stuff. Like it was ever an option. Have you seen your dishes? They won't survive the day....let alone a month.
Thank you for giving us some tips, and what ingredients to buy on stores. 😭❤️
Hi Addar!!
Please check the description, there's a link of the full recipe!😉👍
OOoh my goodness, this looks so good.... can you come cook for me please Chef Labo? 🥰
Taku san. I like how delicate d soup tantanmen w/d use of tonyu now i know d secret to d extra creamy n mild broth.
No worries noah!!
Yeah I am not a big fan of Tonyu, but Japanese Tantanmen won't be completed without it, and it's delicious!!
Hopefully you'll try it one day😉👍
@@CHEFSLABO this is my fave when i eat out. Now that i know now i will make moreee. Arigato gosaimasu san
Imagine being his neighbor... Always delicious smells around 🤣
Thanks Bianca!!
I sometimes share some of the foods that I cooked for filming.
And they sure are happy about it😉👍
You're clearly never have cooked tonkotsu 😂😉
Que tipo de fideos 🍜 puedo usar?
Love it! I'll challenge myself to do it! How much Dashi should I put to replace Kombu?
Hi Rémy H!!
You can use half amount first, and taste, then add more if you felt it' necessary👍
Tahini はお店で見かけても何か分からず買いませんでしたがねりごまだったんですね 良い利用方法まで教えて下さりありがとうございます
野中さん
お久しぶりです！！
Tahiniって確かに使いどころないですよね！！
もし興味があれば、私のインスタグラムにtahiniを使ったゴマドレッシングのレシピもあるので、よければ見てみてくださいね！😉
（サラダみたいな写真のやつです）
@@CHEFSLABO お久しぶりです！ ゴマドレのインスタさっそく拝見しました！ 海外にいるとごまだれは簡単に手に入らないのでこのレシピは助かります！坦々麺だけでなくごまだれも作ればTahiniも中途半端の余らず使えそうですね ありがとうございます
👍🍻
Thanks Wagner as always!!😉👍
Hey great video as always thank you. I have the problem that chicken neck and feet are hard to come by and i was wondering if i could use chickenwings instead. the fat and colagen ratio should be more or less the same. Or is there something i am missing.
If i can substitute with chickenwings what amount would you recomend.
Hi Reonee!!
Chicken wings isn't too bad!😉
If you want to cover the collagen, using a pork trotter (Or pork skin) is also a good idea (If you are ok with pork)
So use 1 small pork trotter (Or around 200g pork skin) and 1000g of chicken wings might do👍
If you wanna just use chicken,
maybe use 1000g of the wing, and a piece of chicken carcass could be the way to go!! 👀
👍👍👍👍👍👍
Thanks Anuwat!!😉👍
Lots of wishes from India. I love all ur recipies. I had stayed in Japan for 2yrs so i love and miss the food, but there r many stuffes we dont get here .any replacement for Kumbu ?
Hi Silvi!!
You can use kombu dashi powder or MSG😉
Or use 750g of the chicken feet and neck if you cannot get any of the above😉👍
@@CHEFSLABO thanku ...
This is similar to dan dan noodles? It seems quite like it, although no zha cai.
It's very similar to Dan dan noodle Jason!!
This dish is originated in China,
so Tantanmen is one of the Chinese influenced Japanese food😉
What is that yellow sauce for the soupless noodle? Miso or sesame paste?
That’s the Tare (Flsvour base).
If you want to know how to make it, it’s in Chapter2 😄👍
Macro hulled tahini from Woolies!
Does the soybean paste have another name? Like the chilibean paste is also called Toban Djan.
Yes Naryoril!!
Soybean paste is also known as "Tian mian jiang"
It's a kind of sweet fermented paste.
I suppose most Chinese grocery have one😉👍
@@CHEFSLABO Thanks for your reply. Due to covid induced homeoffice i currently don't get near an chinese or asian grocery store :( But i have some Hoi Sin sauce and according to what i could find it's a decent substitute for Tian Mian Jiang, so i'll give it a try with that.
I want to work as a chef in Japan but I don't know where to start
Thanks for the comment twodropsofsugarplz!!
It's depends on your situation, but have some research my friend!!
There are many chefs came to Japan to learn!!
Recently there are even colleges for sushi and ramen!!👍
0:34 この鶏の首と足は出汁を取ったら使えないのですか??
ネモえもさん
コメントありがとうございます！！
再度水を入れて炊いたら二番出汁にできますが、
味はかなり薄くなる上、保存に場所を
取ってしまうのでおススメはできません😅
もし冷凍保存できるスペースがあるなら
冷凍しておいて、
次回のラーメン作りで水の分量の一部を
二番出汁に置き換えることで、スープを
強火で煮詰める時間を短縮できて量も多く取れます！
その際は30-45分位煮詰めた段階で味見して、
十分な濃度になった段階で火をとめましょう😉👍
Hey, just so you know - at 11:20 you accidentally put the English twice, instead of the Japanese. 「 ごまの風味は繊細です。ですから、追加したらすぐに火を止めてください。」 still shows up if you turn the closed captions on, but otherwise it doesn't show in the video.
Thanks for letting me know fitemeirlm80!!🙏💦
I jut added a comment for the Japanese viewers about it!
Appreciate for the support!!👍👍👍
@@CHEFSLABO No prob, thanks for the great content!
Tiananmen ramen? 🤔😯
14:13 you should have cut that out... that hurt my soul!
Salut chef j’ai une question ! 🙋🏻♂️ Va tu délaisser cette chaîne ? Elles sont quand même plus détaillées ses recettes.