Chicken Tantanmen Ramen
“Tantanmen is one of the more recent additions to the world of ramen. It is an interpretation/adaptation of a Sichuan Chinese Dan Dan noodle which is typically spicy and packed with flavor. Currently we are the only ramen restaurant in London to serve this dish and it is a delicious but quite heavy ramen.”
for the stock (1.25 liters):
Make a strong chicken stock adding fresh ginger, kombu seaweed, dried shitakes and leeks. Or, buy a good quality stock and flavor with the vegetables above.
for the sesame tare:
200g roasted white sesame seeds
150g soy sauce
100g sugar
100g chili oil
35g ginger, peeled and roughly chopped
20g spring onion, cut into thin slivers
250g sesame paste
for the ground chicken:
200g minced chicken
20g tobanjan (Chinese hot bean sauce)
160g soy sauce
5g chili oil
5g vegetable oil
5g garlic, peeled and finely chopped
5g ginger, peeled and finely chopped
10g spring onion, finely chopped
for the eggs:
100ml soy sauce
100ml water
10g sugar
4 soft-boiled eggs, peeled
for the bamboo:
200g canned and drained bamboo (or vacuum-packed cooked bamboo)
5g sesame oil
100g soy sauce
10g sugar
a pinch or two of chili flakes, to taste
to finish:
1.25 liters strained hot stock
110g fresh ramen noodles
200g bean sprouts, blanched
4 large leaves bok choy, blanched and chilled
20g chives, cut really small
chili oil (make your own or buy a decent one)
1. First make the sesame tare (a seasoning base for your stock.) Place all the ingredients in a food processor and blend until smooth.
2. Stir-fry the minced chicken in the hot oil until brown, add the other ingredients and carry on cooking until good and dry. Set aside.
3. For the eggs: mix together the soy, water and sugar, then marinate the eggs in this overnight if possible, but for at least three to four hours.
4. For the bamboo: stir-fry the bamboo in the sesame oil until dry, then add the remaining ingredients and cook until dry.
5. Before you begin to assemble, have everything ready and laid out, so you can work quickly. Have one pot ready with hot stock and another with boiling water, for cooking the noodles.
6. Divide the tare between the four bowls and divide the stock equally too, then whisk until the tare has made the stock creamy.
7. Cook the noodles, drain and divide between the four bowls. (We use fresh noodles and cook them for 20 seconds. If using packaged noodles, follow package directions.) Top with bean sprouts, bamboo, egg, ground chicken, bok choy and chives. Finish with as much chili as you dare, and serve.
Courtesy of Ross Shonhan of Bone Daddies.
Originally featured in Bone Daddies Recipes
