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Tan Tan Ramen season has arrived here in Australia. I wanted to eat the miso egg that I made and shared earlier, so I decided to make this Tan Tan Ramen! Tan Tan Ramen is also called Tan Tan Men in Japanese or Dan Dan Noodle in Chinese.
Tan Tan Ramen or Dan Dan Noodle are Sichuan noodle dish traditionally with miso pork mince, a sesame and spicy chilli soup broth. The sesame and chilli combine to make a really delicious ramen broth with a spicy kick to it!
Tan Tan Ramen is a bit of a fusion between Japanese and Chinese food. The recipe has evolved and is varied from the original. This is the Chopstick Chronicles’ version using the ingredients that I can get in Brisbane. Nowadays most of the ingredients are available from the supermarkets’ international aisle, but a few ingredients such as “Takana Zasai (pickled mustard green) and Chimajyan (Chinese sesame paste), are only found in Asian grocery stores. If there is not any Asian grocery near where you live, I included the necessary ingredients in the Chopstick Chronicles’ Shop.
Chimajyan is Chinese sesame paste and it is different from Tahini. Tahini is raw sesame seeds paste whereas Chimajan is toasted sesame seeds paste and therefore they have a quite different taste. So if you can get proper Chimajan, I recommend to use it instead of tahini. Al, o the main flavour of Tan Tan Ramen is from the Chilli oil. It is called Rayu in Japanese and I have seen them in major supermarkets here in Brisbane so I assume that Rayu is easy to get nowadays.
If you don’t have a high tolerance for spicy food, like me, you may want to use less chilli oil. In many images of Tan Tan Ramen the broth is often sooo red and looks so spicy hot. I only used a small amount but it was still a bit spicy and did make my mouth burn a lot, but it was very delicious and the sesame paste makes it slightly creamy which I think does help the spiciness.
Usually, ramen is topped with char siu pork, but this one is topped with pork mince that is flavoured with Miso paste. You can use this minced pork in regular ramen as well if you hate char siu pork, like my daughter. The combination of the minced pork, miso egg, and sesame chilli broth is so delicious. I really love this type of ramen because it is quite different from regular ramen but still has the tasty ramen noodles. I hope you enjoy this delicious ramen variation!
how to make miso pork, miso egg and Tan Tan Ramen
- 150 g pork mince
- 1 tbsp sake
- 1 tbsp soy sauce
- 1 tbsp tenmenjyan Chinese sweet miso paste
- 2 egg noodles
- 1 tsp finely chopped Zasai pickled mustard green
- 1 tsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp Chimajyan sesame paste
Cook the pork mince in a frying pan over medium heat.
When the mince changes colour, add the sake, soy sauce, and tenmenjyan.
Cook the mince further until the sauce thickens and all the mince is coated in sauce.
Turn the heat off and set aside.
Chop the zasai finely and place in a noodle bowl.
Add all the sauce in the same noodle bowl.
Boil a generous amount of water in a large pot.
Add the noodles and loosen the noodles in water.
Cook for about 1 and half minutes (depends on each person's preference. I like aldente, like spaghetti, for ramen noodles so when the noodles look see through, I stop cooking them).
Add the hot chicken stock soup to the noodle bowl and stir the sauce.
Drain the noodle and add it to the noodle bowl.
Top with half of the miso pork and miso egg.
Garnish with chopped green shallots.
Please see Miso Egg recipe here and making miso eggs is not included in both prep and cooking time in this recipe.