I’m sorry to say I had never seen any of your videos until this one. I’ve been using your recipes on your website fairly regularly, but I’d never watched you actually making the dishes nor heard any of the additional information you provided until I accidentally clicked on the video. Wow, was I ever missing out!! Thank you so much, these are such positive and professional videos, and your infectious good spirits are so welcome in today’s world. We all need a bit of kindness (and tantanmen) to get through the day. I wish you every success.
Reminds me a lot of the tantanmen I make at home. I have made it many times and the biggest tip I can give to upgrade it is to toast the sichuan pepper corns BEFORE grinding them in a mortar. It gives a huge flavor boost, and I found that I actually need to use less sechuan corns per serving than when I didn't toast them. Try it out if you havent already, very simple change but big result.
@@NoRecipes Naturally! What I really mean is that toasting the sichuan corns enhances the "mala" feeling, not just flavor, that's the trick I was trying to say. Though taking your comment into consideration, I question the freshness of the sichuan corns I have now :p
Wow, this recipe look amazing! 🤤 I'm sharing it with my gfs! You've got yourself a new sub. Love your content and positive vibes on video! Thank you for sharing! 😍
I'm not familiar with some of the ingredients but I'll look for them in our local asian market because this recipe looks so good. I love noodles so this is definetly a go thanks.
Thank you! I have more details about the ingredients on my website and you can click through on the link in the description to read more about them there. If you still have any questions, I'm happy to help, so you can leave me any questions you have here.
Woooohoooo looks delicious. Can't wait to try your version. I have a tantanmen addiction and soupless is one of my weaknesses. I miss living in Japan and having mabodofu tantanmen with shrimp and pork dumplings
Damn Marc! You're gonna make me go broke. Everything you cook I wanna copy and I still need a bunch more Asian ingredients. Can I make the doubanjian sauce with fermented bean paste and Sambal Olec?
That's so weird I thought I responded to your comment, but it's not showing up! Yep, a fermented bean paste like miso or doenjang with sambal oelek will work. Also, I'm working on a doubanjiang recipe, but it's still not quite there yet.
Marc, for the first time I did enjoy a tantanmen. For the first time, I loved a tantanmen. I have been to several tantanmen joints across Japan, and I grew up to avoid them, including hailed ones such as Nakiryu. I find them overly spiced, perhaps tailored for foreign tastes (most are in the big cities, right?...I struggle to see tantanmen in the countryside). But with your recipe, I can make a perfect one at home, without having to worry about a proper soup and tare, neither with the excess of chili peppers. The sauce is divine on its own, and I can regulate/reduce the amount of heat by reducing the chili oil and using mild doubanjiang, available under some korean brands. The great eating experience reminded somewhat of the Wuhan Hot Dry Noodles - which, by the way, could you do us an easy recipe (I mean, No recipe) for that? .
I'm so glad to hear you enjoyed it! I also have a with-soup version that's just as easy: ruclips.net/video/lZQIt9FgnAM/видео.html As for Re Gan Mian, it's not so different from this dish. Instead of the pork topping you can top it with chopped Zha Cai and chili oil ruclips.net/video/oWGL-XDXaH8/видео.html along with chopped cilantro and scallions.
I cooked this Tantanmen today. It's tasty, thank you. But 15g Doubanjiang (2 Tablespoons) would make it REALLY hot, so I reduced that stuff. Next time I will take some more tahini. Topping with kewpie is also nice. :)
Chinese food in Japan predates Chen Kenmin (ramen has been around for over 100 years), but he was kind of like the Julia Child of Chinese food in Japan (he had a cooking show on TV, back before cooking shows were a thing).
@@NoRecipes Awesome of you to further educate me, man! This is really eye-opening. It's kinda embarrassing actually...because I thought I knew what was up with Chinese and Japanese cuisine. But indeed, when I lived there, the, "Chinese," food was so altered, that I didn't even recognize it as Chinese food. (I'm from Vancouver, so I grew up eating, "real," Chinese food.)
@@Maplecook There's no need to be embarrassed, learning is a lifelong process that I'm still in the middle of myself. Chinese food is super interesting to me because there are so many variations around the world (Chinese-American, Chinese-Jamaican, Chinese-Peruvian, Chinese-Indian, etc) and while none of them are traditionally Chinese, they are authentic to the experiences of Chinese immigrants and their new home countries as they moved around the world.
now that ive mastered the mushroom based ground pork substitute, I am unstoppable! gonna make this one vegan too :D anyone else who wants to do that should check out his vegan mapo tofu recipe!
Thanks Chloe! I also often combine the ground mushrooms with TVP or this frozen tofu: norecipes.com/vegan-ground-meat/ to give it a little more texture and protein.
You make me want to eat meat. Lol. Another great recipe, Marc, demonstrated beautifully. I'll make this using a refrigerated vegan ground meat substitute. I think the sauce for the pork will work as is, but would you recommend any modifications? Thanks for all the hard work you do.
😆 you're welcome! Not sure which plant-based meat you're using but as long as it has ingredients to provide umami, you should be good using it as a 1:1. If it's and unflavored TVP you may want to mix it with some minced mushrooms like shiitake or maitake. The bigger hurdle is the katsuobushi in the sauce. This is what gives the sauce most of its umami, as well as a nice smoky flavor. I can't think of a single 1:1 plant-based replacement.
@@Scriptor13 I'm experimenting with aging and cold smoking a special kind of konbu as a possible substitute for katsuobushi. If I can make it work, I'm thinking about having it commercially produced for sale.
Holy moly that was spicy! And that's after cutting back on the doubanjiang and rayu! Whew!!🥵 Should've have the non-spicy one I made for my stepdad and the hubster! 😆 Super tasty, tho, and will make it again! クッタ! クッタ！(my mom used to hate when I said that! 😆)
Sorry to hear it was too spicy. I wonder if the rayu or doubanjiang you used was spicier than the ones I have. I used S&B rayu and doubanjiang from Lee Kum Kee (for the Japanese market). I like my food super spicy, but not everyone in my household does, so I usually make my recipes somewhere in the middle so you can add more heat if needed. Hope you're able to make adjustments next time.
My sis loved it! I had to tap out.😆 I have to check the labels on my doubanjiang and rayu, but definitely the rayu is a little hotter than usual. It's the one that looks like it has ichimi in it (love that stuff for gyoza 😋), and I learned my lesson with the doubanjiang from when I made mabonasu, so I only used about 1/8 tsp! 😅 Just enough to taste, not enough to need a buttermilk chaser! 🤣 I really liked the goma taste, tho! Learning as I go along. 😊
What’s fascinating to me is that, according to the videos about Dan Dan Mien I recently watched on Goldthread (ruclips.net/video/5dbsSMTgX8o/видео.html ruclips.net/video/TSfPvhVg4bA/видео.html), this soupless version of the dish is actually a hybrid of the original soupless Sichuanese version and the more popular soupy Hong Kong variation. Maybe you folks have hit on the perfect midway-point.
Hi David, thanks for the link, that's a great video! Tantanmen was originally a noodle soup here in Japan as well, it's only been in the past 20 years or so the soupless variety has become popular, and there are two major categories. One is like a soupless version of the noodle soup with a creamier sesame-based sauce (like this one). The other is a more authentic Sichuan style with a bigger focus on chilies and Sichuan pepper.
I’m sorry to say I had never seen any of your videos until this one. I’ve been using your recipes on your website fairly regularly, but I’d never watched you actually making the dishes nor heard any of the additional information you provided until I accidentally clicked on the video. Wow, was I ever missing out!!
Thank you so much, these are such positive and professional videos, and your infectious good spirits are so welcome in today’s world. We all need a bit of kindness (and tantanmen) to get through the day. I wish you every success.
Thanks for checking out my videos, and for the kind words! I hope you're having a great weekend 😄
Dude your videos are great. They're so educational and have such amazing instructions
Thanks Reuben! I'm happy to hear it!
I love your channel Exactly what I needed 日本の食べ物は大好きです
Thanks Dustin, welcome to the channel!
Love the detailed explanation.
Look yummy. I'll b making it one of these days. Thanks.
Thanks! I hope you enjoy it!
Reminds me a lot of the tantanmen I make at home. I have made it many times and the biggest tip I can give to upgrade it is to toast the sichuan pepper corns BEFORE grinding them in a mortar. It gives a huge flavor boost, and I found that I actually need to use less sechuan corns per serving than when I didn't toast them. Try it out if you havent already, very simple change but big result.
Yes, that's great tip. Toasting is a good way to freshen up any spice that may have been sitting on the shelf for a while!
@@NoRecipes Naturally! What I really mean is that toasting the sichuan corns enhances the "mala" feeling, not just flavor, that's the trick I was trying to say. Though taking your comment into consideration, I question the freshness of the sichuan corns I have now :p
Great! Cannot wait to try your recipe. It must be good!
Thanks Yilun, I hope you enjoy it!
Wow, this recipe look amazing! 🤤 I'm sharing it with my gfs! You've got yourself a new sub. Love your content and positive vibes on video! Thank you for sharing! 😍
Thanks Jade, and welcome to the channel! Hope you're having a good weekend 😀
Was too late for the premiere BUT I have this great noodle plan for lunches this week! Looks unbelievably delicious
Thank you Mark! 👍
We missed you, but I'm glad you got to watch it later! Hope you enjoy this!
Yum!!!!! 🥰😋
You’ve come a long way and your video quality and editing have improved a lot! Please continue what you’re doing! :D
Thank you Nicole, I always try my best to keep improving.
I'm not familiar with some of the ingredients but I'll look for them in our local asian market because this recipe looks so good. I love noodles so this is definetly a go thanks.
Thank you! I have more details about the ingredients on my website and you can click through on the link in the description to read more about them there. If you still have any questions, I'm happy to help, so you can leave me any questions you have here.
Woooohoooo looks delicious. Can't wait to try your version. I have a tantanmen addiction and soupless is one of my weaknesses. I miss living in Japan and having mabodofu tantanmen with shrimp and pork dumplings
I hope you enjoy it! This one is super simple to put together, and it's got a good effort to taste ratio.
Daaaamn that looks amazing!
Thanks Kim 😀
Greetings from germany :) going to test your recipe today😚
Greetings! I hope you enjoyed it!
@@NoRecipes very tasteful :) what a shame i missed to eat it on my japan trip last year. Already cooked it 3 times😆
Love it Marc! Thank you for sharing such great content 🤗
Thank you Sunju! 😊
Awesome!!!
Thanks!
This looks so good. Adding it to my queue.
Thanks! I hope you enjoy it!
Ohhhhhhh my god... The recipe ...the videography ..just on point... TEACH ME !!!!! 😍😍😍😍😍😍😍
Thanks! I'd be happy to help so if you have specific questions feel free to ask!
Damn Marc! You're gonna make me go broke. Everything you cook I wanna copy and I still need a bunch more Asian ingredients. Can I make the doubanjian sauce with fermented bean paste and Sambal Olec?
That's so weird I thought I responded to your comment, but it's not showing up! Yep, a fermented bean paste like miso or doenjang with sambal oelek will work. Also, I'm working on a doubanjiang recipe, but it's still not quite there yet.
Marc, for the first time I did enjoy a tantanmen. For the first time, I loved a tantanmen. I have been to several tantanmen joints across Japan, and I grew up to avoid them, including hailed ones such as Nakiryu. I find them overly spiced, perhaps tailored for foreign tastes (most are in the big cities, right?...I struggle to see tantanmen in the countryside). But with your recipe, I can make a perfect one at home, without having to worry about a proper soup and tare, neither with the excess of chili peppers. The sauce is divine on its own, and I can regulate/reduce the amount of heat by reducing the chili oil and using mild doubanjiang, available under some korean brands. The great eating experience reminded somewhat of the Wuhan Hot Dry Noodles - which, by the way, could you do us an easy recipe (I mean, No recipe) for that? .
I'm so glad to hear you enjoyed it! I also have a with-soup version that's just as easy: ruclips.net/video/lZQIt9FgnAM/видео.html
As for Re Gan Mian, it's not so different from this dish. Instead of the pork topping you can top it with chopped Zha Cai and chili oil ruclips.net/video/oWGL-XDXaH8/видео.html along with chopped cilantro and scallions.
I cooked this Tantanmen today. It's tasty, thank you. But 15g Doubanjiang (2 Tablespoons) would make it REALLY hot, so I reduced that stuff. Next time I will take some more tahini. Topping with kewpie is also nice. :)
Hi Andrea, I'm glad to hear you enjoyed it! Where are you seeing 2 tablespoons of doubanjiang? The recipe calls for 1 tablespoon.
@@NoRecipes Sorry, 15 g is one Tablespoon, but however it is to much for me - #familyfood. THX for your reply.
@@andreaherzog-kienast9343 ahhh okay, makes sense😀
Did not know about the origins of Japanized Chinese food. And I lived in Japan for yeeeears. Thanks for educating me! =)
Chinese food in Japan predates Chen Kenmin (ramen has been around for over 100 years), but he was kind of like the Julia Child of Chinese food in Japan (he had a cooking show on TV, back before cooking shows were a thing).
@@NoRecipes Awesome of you to further educate me, man! This is really eye-opening. It's kinda embarrassing actually...because I thought I knew what was up with Chinese and Japanese cuisine. But indeed, when I lived there, the, "Chinese," food was so altered, that I didn't even recognize it as Chinese food. (I'm from Vancouver, so I grew up eating, "real," Chinese food.)
@@Maplecook There's no need to be embarrassed, learning is a lifelong process that I'm still in the middle of myself. Chinese food is super interesting to me because there are so many variations around the world (Chinese-American, Chinese-Jamaican, Chinese-Peruvian, Chinese-Indian, etc) and while none of them are traditionally Chinese, they are authentic to the experiences of Chinese immigrants and their new home countries as they moved around the world.
now that ive mastered the mushroom based ground pork substitute, I am unstoppable! gonna make this one vegan too :D
anyone else who wants to do that should check out his vegan mapo tofu recipe!
Thanks Chloe! I also often combine the ground mushrooms with TVP or this frozen tofu: norecipes.com/vegan-ground-meat/ to give it a little more texture and protein.
You make me want to eat meat. Lol. Another great recipe, Marc, demonstrated beautifully. I'll make this using a refrigerated vegan ground meat substitute. I think the sauce for the pork will work as is, but would you recommend any modifications? Thanks for all the hard work you do.
😆 you're welcome! Not sure which plant-based meat you're using but as long as it has ingredients to provide umami, you should be good using it as a 1:1. If it's and unflavored TVP you may want to mix it with some minced mushrooms like shiitake or maitake. The bigger hurdle is the katsuobushi in the sauce. This is what gives the sauce most of its umami, as well as a nice smoky flavor. I can't think of a single 1:1 plant-based replacement.
@@NoRecipes Oops, you're right of course, Marc. I'd forgotten about the katsuobushi. I'll have to think about that 🤔.
@@Scriptor13 I'm experimenting with aging and cold smoking a special kind of konbu as a possible substitute for katsuobushi. If I can make it work, I'm thinking about having it commercially produced for sale.
@@NoRecipes Wonderful! Best of luck, Marc!
Holy moly that was spicy! And that's after cutting back on the doubanjiang and rayu! Whew!!🥵 Should've have the non-spicy one I made for my stepdad and the hubster! 😆 Super tasty, tho, and will make it again! クッタ! クッタ！(my mom used to hate when I said that! 😆)
Sorry to hear it was too spicy. I wonder if the rayu or doubanjiang you used was spicier than the ones I have. I used S&B rayu and doubanjiang from Lee Kum Kee (for the Japanese market). I like my food super spicy, but not everyone in my household does, so I usually make my recipes somewhere in the middle so you can add more heat if needed. Hope you're able to make adjustments next time.
My sis loved it! I had to tap out.😆 I have to check the labels on my doubanjiang and rayu, but definitely the rayu is a little hotter than usual. It's the one that looks like it has ichimi in it (love that stuff for gyoza 😋), and I learned my lesson with the doubanjiang from when I made mabonasu, so I only used about 1/8 tsp! 😅 Just enough to taste, not enough to need a buttermilk chaser! 🤣 I really liked the goma taste, tho! Learning as I go along. 😊
What’s fascinating to me is that, according to the videos about Dan Dan Mien I recently watched on Goldthread (ruclips.net/video/5dbsSMTgX8o/видео.html ruclips.net/video/TSfPvhVg4bA/видео.html), this soupless version of the dish is actually a hybrid of the original soupless Sichuanese version and the more popular soupy Hong Kong variation.
Maybe you folks have hit on the perfect midway-point.
Hi David, thanks for the link, that's a great video! Tantanmen was originally a noodle soup here in Japan as well, it's only been in the past 20 years or so the soupless variety has become popular, and there are two major categories. One is like a soupless version of the noodle soup with a creamier sesame-based sauce (like this one). The other is a more authentic Sichuan style with a bigger focus on chilies and Sichuan pepper.