Name: How to Make Tantanmen Ramen (Japanese Style Sichuan Noodles Recipe)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: Japanese
Ingredients: 130g fresh ramen noodles; 1tsp sesame oil; 20g Japanese leek; 5g ginger; 8g garlic; 75g ground pork; 75g ground pork (for the meat seasoning); 1/2tsp sugar (for the meat seasoning); 1tsp cooking sake (for the meat seasoning); 1tsp soy sauce (for the meat seasoning); 1tsp miso; 10g Sichuan pickles (za-sai); 1.5Tbsp Chinese sesame paste (for the broth); 2tsp powdered chicken soup stock (for the broth); 1tsp soy sauce (for the broth); 400ml water (for the broth); Bok choy (toppings); Chili oil or la-yu (toppings); Sichuan pepper (toppings)

How to Make Tantanmen Ramen (Japanese Style Sichuan Noodles Recipe)

Ramen Fusion Food Spicy Sesame Single Serving Under 25 Minutes

Japan is famous for ramen, but there’s another must-try noodle dish you shouldn’t miss: tantanmen, also known as tantan ramen.

Tantanmen is similar to ramen but has roots in Sichuan, China. The original Sichuan version, dan dan noodles, is typically dry or served with minimal broth. Over time, this dish was adapted into a Japanese-style version featuring a rich, sesame-based broth with a mild yet spicy flavor. This Japanese interpretation includes a flavorful broth, ground meat sauce, and spices like Sichuan pepper and chili oil.

The Japanese version of tantanmen was created by Chen Kenmin, a chef of Sichuan origin who played a major role in introducing Sichuan cuisine to Japan. He adapted traditional dan dan noodles to suit Japanese tastes, drawing inspiration from Japan’s love for ramen. The result? A delicious fusion that blends the bold flavors of Sichuan with the comforting style of Japanese noodle soups.

Today, tantanmen can be found all over Japan, with each region putting its twist on the dish. Some popular examples include “new tantanmen” from Kawasaki in Kanagawa, “Katsuura tantanmen” from Chiba, and “shirunashi tantanmen” (brothless tantanmen) from Hiroshima, which closely resembles the original Sichuan style.

With so many variations to explore, you might even want to try making your tantanmen at home. Tantanmen is best served hot, and you’ll need to prepare the broth, meat sauce, and noodles almost simultaneously. To manage this, you can either overlap the steps or cook the meat sauce in advance and reheat it when your broth and noodles are ready. This is especially handy when you’re short on time.

There’s no one “authentic” way to make tantanmen, so feel free to customize it. Some recipes swap out water for soy milk or regular milk to make the broth creamier. Others add toppings like mushrooms, spinach, or soft-boiled eggs. There are even cold tantanmen dishes, perfect for warmer days.

Want a lighter version? Try using glass noodles instead of regular ones for a quick snack or a late-night bite.

Enjoy making your own delicious bowl of tantanmen!

Overview

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Total servings: 1

Difficulty: Medium

Ingredients

130g fresh ramen noodles
1tsp sesame oil
20g Japanese leek
5g ginger
8g garlic
75g ground pork
75g ground pork (for the meat seasoning)
1/2tsp sugar (for the meat seasoning)
1tsp cooking sake (for the meat seasoning)
1tsp soy sauce (for the meat seasoning)
1tsp miso
10g Sichuan pickles (za-sai)
1.5Tbsp Chinese sesame paste (for the broth)
2tsp powdered chicken soup stock (for the broth)
1tsp soy sauce (for the broth)
400ml water (for the broth)
Bok choy (toppings)
Chili oil or la-yu (toppings)
Sichuan pepper (toppings)

Expert's Tip

White sesame paste is essential for making authentic tantanmen, adding rich flavor and a deep, nutty aroma. Made with traditional techniques, this Japanese sesame paste is smooth, flavorful, and perfect for elevating your homemade tantanmen.

Instructions

1) Gather the Ingredients

You'll need fresh ramen noodles, sesame oil, Japanese leek, ginger, garlic, and ground pork. For the meat sauce, prepare doubanjiang, sugar, cooking sake, soy sauce, miso, and Sichuan pickles (za-sai). For the broth, you'll need white sesame paste, powdered chicken soup stock, soy sauce, and water. Toppings like bok choy, chili oil (la-yu), and Sichuan pepper are optional but highly recommended.

The za-sai used in this recipe is a type that can be enjoyed straight from the package. However, some varieties are heavily pickled and may be too salty to eat as-is. If that’s the case, simply soak the za-sai in water for about 30 minutes to reduce the saltiness. Once it reaches your preferred taste, it’s ready to be used in the recipe.

2) Cut the Ingredients

Finely chop the ginger, garlic, Japanese leek, and Sichuan pickles. Make sure each ingredient is cut evenly.

3) Boil the Bok Choy

Bring a pot of water to a boil and blanch the bok choy for about 30 seconds. Immediately transfer it to a bowl of cold water to stop the cooking process. Once cooled, drain well and set aside until Step 7.

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4) Prepare the Meat Sauce

In a frying pan, heat the sesame oil over low heat and add the chopped ginger, garlic, and Japanese leek. Stir-fry gently until fragrant. Add the doubanjiang and continue cooking over medium heat.

Once combined, add the ground pork and stir-fry until fully cooked. Then, add the sugar, sake, soy sauce, miso, and Sichuan pickles, mixing everything together until well blended.

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5) Prepare the Broth

In one pot, bring 400ml of water to a boil for the broth. In a separate pot, boil extra water for cooking the noodles.

While the water heats, prepare your serving bowl by adding the Chinese sesame paste. Use a spoon or small whisk to gently mix and loosen the paste.

Add the powdered chicken soup stock and soy sauce, and mix well.

Once the 400ml of water has boiled, pour it into the bowl and stir until the broth is smooth and fully combined.

6) Boil the Noodles

Use the boiling water from Step 5 to cook the noodles according to the instructions on the package. Once cooked, drain thoroughly to remove any excess water.

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7) Serve and Enjoy!

Transfer the cooked noodles to the serving bowl with the broth. Top with the prepared meat sauce and bok choy.

For extra flavor, drizzle with chili oil and sprinkle with Sichuan pepper if desired. Enjoy your homemade tantanmen!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya