Tantanmen

Yield

2 bowls

Time

About 2 hrs

Ingredients

Tare

• 2 T tahini (or Chinese sesame paste)
• 4 T light soy sauce
• 2 T Chinkiang black vinegar

Spice blend

• 8 dried red chilies
• 2 T togarashi
• 1 T Sichuan peppercorns

Chili oil

• ¾–1 cup neutral oil
• 3 T togarashi
• 4 dried red chilies
• 1 tsp Sichuan peppercorns
• 8 garlic cloves, smashed
• 2 scallions, sliced

Pork topping

• ½ lb ground pork (fatty)
• 2 tsp light soy sauce
• 1 tsp Shaoxing wine
• 1 tsp sesame oil
• 1 tsp sugar
• ½ tsp cornstarch
• ½ tsp salt

Broth

• 3 cups unsalted chicken stock
• 2 sheets gelatin
• 3 scallions
• 7 garlic cloves, smashed
• 1 small knob ginger, smashed
• 2 T lard, tallow or duck fat
• Salt

To serve

• 2 portions noodles (fresh ramen or frozen udon)
• A few stalks choy sum or bok choy
• Finely sliced scallions
• Sesame oil

Instructions

1. Broth: Simmer the stock, gelatin, scallions, garlic, ginger and fat, covered, over medium-low for 40–60 minutes. Strain, then blend until completely smooth and creamy. Season with salt.
2. Chili oil: Gently bubble all the chili oil ingredients over low heat for 20–30 minutes, until the oil turns deep red. Strain.
3. Spice blend: Grind the chilies, togarashi and Sichuan peppercorns to a fine powder.
4. Pork: Mix the pork with the soy, Shaoxing, sesame oil, sugar, cornstarch and salt; rest 10 minutes. Sear in a hot wok without stirring for 2–3 minutes, then break up and cook until deeply browned and crispy.
5. Cook the noodles and blanch the greens.
6. Assemble each bowl: half the tare in the bottom, then noodles, about 1½ cups hot broth, the greens, 2 tsp spice blend, a big spoonful of pork, a few spoonfuls of chili oil, a splash of sesame oil and a pile of scallions.

Plating

Stir everything together at the table so the tare and chili oil emulsify into the broth. Leftover chili oil and spice blend keep for weeks.

See also: Dan Dan Mian, the Sichuan original tantanmen grew out of.

References

https://marcwiner.com/en/authentic-japanese-tantanmen-en/