担々麺（Tan tan men)
What kind of dish is tantan men??
A delicious noodle dish with garlic and ginger flavored meat miso and rich sesame paste soup.
There are a lot of ingredients, but it is very simple to make.
I always make a lot of meat miso, and I store the leftovers in the freezer, put them on rice, or stir-fry them with vegetables.
The trick I learned from a Chinese chef is to turn off the heat before adding the sesame paste. Tenmenjan is usually used, but the point is that red miso and sugar are substituted.
甜麺醤(Tenmenjian) ：A sweet miso made by fermenting wheat flour with koji and seasoning with sugar and spices. This is a Chinese seasoning.
By the way, 甜麺醤(tenmenjian) is sometimes written as Sweetened Soybean Paste, but since it is originally made from wheat flour, soybean paste is a misinterpretation. In recent years, soybean-based 甜麺醤(tenmenjian) has also been manufactured.
MEMO
Tantan men is a noodle dish that is a Japanese adaptation of dandan noodles, which originated in Sichuan province, China. In Japan, it is common to use a creamy soup with a sesame flavor, but the original dandan noodles has no soup and is characterized by the numbing spiciness of Sichuan pepper.
NUTRITION FACTS of Japanese dandan noodle recipe “Niku miso Tan tan men”
628 kcal Protein 24.2g Fat 26.3g Carb 75.6g Salt Equivalent 4.2g
INGREDIENTS for Japanese dandan noodle recipe “Niku miso Tan tan men”
- garlic 1g
- ginger 1g
- leek 20g
- ☆red miso 4g
- ☆sugar 3g
- ☆sake 3g
- minced pork 50g
- sesame oil 4g
- bok choy 50g
- ☆chicken stock 3g
- ☆dark soy sauce 5g
- ☆light soy sauce 5g
- ☆sugar 6g
- ☆ground sesame 2g
- ☆chili bean sauce 2g
- ☆water 300g
- sesame paste 18g
- Chinese noodles (raw noodle) 110g
Japanese dandan noodle recipe “Niku miso Tan tan men” COOKING INSTRUCTION
➀Grate the garlic, and ginger. Cut the leek.
②Combine well with red miso, sugar and sake.
③Heat the sesame oil in a frying pan and fry the minced pork, garlic and ginger, wipe off the excess oil.
④Add miso sauce into the pan and stir fry. Meat miso can be frozen, so it’s good to make a lot.
⑤Boil the bok choy until the stalks are soft. They are not boiled in salt or soaked in water.
⑥Combine chicken stock, dark soy sauce, light soy sauce, sugar, ground sesame, chili bean sauce, water and bring to a boil.
⑦Turn off the heat and dissolve the sesame paste.
⑧Boil the Chinese noodles and drain well. Some noodles are better washed once with cold water after boiling.
⑨Serve in a dish.
MEMO：When Chinese noodles (raw) are boiled, the weight change rate is 1.9 times.
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