This is very interesting. I used to live in Sichuan province so I've had my share of Dandan noodles. This is quite different from the Chinese original, which has a lot less sauce. It's basically a dry noodle dish, but it also comes with the chili oil (like basically everything edible in Sichuan), bok choy and ground pork on top. Very good job, subscribed!
Thank god, I think I finally found the dish I was looking for for years! I think I had this in a ramen place in Nagoya 2 years ago, but not knowing japanese, I just knew what it looked and tasted like. Gotta give this a try! Thanks!
Thanks for the comment. I made this video a kind of long time ago and I think I can do a lot better now. There are also easier methods to make this that will get you 80% of the way there. I'll do one of those in the future.
Yes this is definitely the Japanese take on the Chinese dish. Ramen itself is considered Chinese food in Japan as it is the Japanese take on Chinese noodle soups.
@@WayofRamen lots of Japanese cooking is very Chinese inspired, it's really interesting to see all of those and see how the Japanese take changes the dish
Love the way you make the oils! Great to see you make the noodles from scratch and using the traditional way to do so~~ stepping on them, it's interestingly true! :)
I just found your channel yesterday in my recommended and I couldn’t believe you had so few subs after watching a few of your videos. You are doing great stuff! Keep it up please.
I loved it. You can see all the effort. Not just store-bought stuff, and that's so relieving (because where I live there are no asian stores whatsoever).
I’m a big Sichuan food fan. For getting a more authentic taste, try adding some Sichuan peppercorns into the chilli oil, they have a very unique fragrance scent.
@@VanGoWanderlust yeah I was going to say the same thing. Japanese use sansho (aka prickly ash) for the numbing factor of tantanmen. I'd almost say it's a requirement for this dish as it's sichuan influenced. You need that mala balance of spicy and numbing.
At my local ramen restaurant which is now closed because the chef moved back to Japan to retire; he made a cold version of this without the soup. Thanks for this recipe, I'm going to try to make this
definitely my favorite type of ramen. extra chili oil in the soup really hits the spot. certain places i''ve been to was more on the soupy side, slighly creamy but the best ones are the ones that is on the border of soup and stew. similar to how thai curry is. but i wouldnt mind if the soup gets any more thicker than that
I never react but i do have to say that i love the way you make you're video's! Even when you make a little cooking mistake you are very honest about it!
Thanks very much. I'm still a beginner when it comes to making ramen. There are so many people out there that are better than me so I can't act like I know everything because I would get exposed really quick 😅
this looks so delicious and wholesome 💞 this is exactly the kind of soup i need right now but I'm definitely too lazy to make it rn lol. great video btw! feel like I'm gonna binge watch
I ended up making a Chinese-Japanese hybrid that was super good Meat was ground pork + zha cai + hoisin sauce (didn't have tian mian jiang) + peanuts + peanut butter (didn't have sesame paste) + dou ban jiang + five spice powder + dark soy sauce + regular soy sauce + shaoxing wine + garlic + ginger Chili oil was star anise + sichuan peppercorns + gochugaru (didn't have regular red pepper flakes) Soup base was shrimp shells + pork bones + chicken bones Instead of Ajitama, I made Chinese tea egg with a soft centre (instead of the traditional hard centre)
I love that you used a Costco rotisserie chicken, I was like, oh my gosh, I can do this! I loooovvveee Ramen and I'm still new to it and want to start making my own. Just subscribed, I'll be watching and learning, thank you 🙏
I really enjoy your cooking dude! I love ramen and whenever I watch other chefs I always cringe when they pronounce the words with accent. I love your pronunciation ❤️❤️
Wow I’ve just discovered your channel and I think your videos are amazing! Very clean and professional, you had me hooked throughout. Looking forward to more content from you. Keep up the great work!
I’m trying to cook more Asian style dishes, including stir frys, ramen, double fried chicken, etc, but MAN I struggle with the number of ingredients and trying not to spend 3 times as much as it would cost to get take away just to end up with ingredients that will go bad over time and a massively messy kitchen. Great channel :)
Dan Dan noodles are amazing. And Tan Tan Men was was my first ever ramen. It was f'ing delicious. I just I didn't bite twice into the ginger slice that came with it. I ordered extra soup and ate it for breakfast the next day.
Since you’re from Hawaii, I don’t know how often you get a chance to go to Honolulu, but if you do, there is one “bucket list” Ramen that you HAVE to try. Goma Tei (the Ward Center location, specifically. It makes a difference) makes the BEST char siu tan tan the world over. I’ll bet you the airfare that you haven’t had better. Hands down.
Come for the Raman, stay for the music. Your videos make me want to make delicious Raman like what I had in NYC. Too bad I love in the South East US. There's no way I can get these ingredients for cheap! ✌️🍜
Can't wait to try this. I tried some in setagaya tokyo and it was my favourite ramen i had the entire time i was there. I'd use bean sprouts and green onion for toppings though
Thanks very much for watching! I made this video a while ago and I honestly think I could do a lot better now. It was ok, not fantastic. A better recipe might be ramenlord's recipe on reddit: www.reddit.com/r/ramen/comments/5aitl1/fresh_you_guys_asked_for_it_so_here_it_is/? Best of luck!
To really get the collagen and gelatin out of chicken feet over a regular stove takes a whole day and you'll be surprised how much you can get out of just 5 or 6. It totally solidifies in the fridge. The fastest way to do it is in an Instant Pot for a minimum of an hour - 2 hours to really extract everything from the bones and get a super silky thick stock.
i am no ramen expert, or even cooking expert, but i'm wondering: would the meat topping be better if you let it get some browning? you are constantly stirring it while cooking. if you put it in the pan and don't touch it for a few minutes, you can get a brown crust on some of those bits of brown pork for more maillard reaction goodness.
Can I use gelatin powder as a substitution of chicken feet? I mean if the chicken feet are mainly for its gelatin and collagen to thicken the soup, gelatin powder would be an easier substitution for it imo.
Hi, I love your videos and your way of filming the ramen making process is the best I've seen. No secrets and no BS, I love it! It would be fun to see you approach some of MENSHO TOKYO's ramen bowls. They are kind of controversial but also very intriguing. Keep up the good work :)
Thanks so much for watching. I'm still a beginner at making ramen so I'm not sure if I'm ready to try to imitate mensho's bowls, but hopefully one day I'll get there.
My mom had been making the soupless version of this noodle with peanut butter, tahini, soy sauce, cooking oil (peanut) and green onion in it. I didn't know what it was until I grew up to be a pepperless tantanmen.
I'm actually still very much a beginner so these recipes aren't really the best. Just my log as I continue to learn to make better ramen. You should hit up Mike Satinover aka Ramenlord on instagram (@ramenover). He is way better than me at making ramen and he is always helpful. Best of luck!
Believe me, I can take your video and transform into something completely different, but you have the basic ideas which is very helpful.. thanks man :) My insta @alexnikolskyfood take s look
Two things that are suggestions more than corrections. Chinese style negi abura is only done with rapeseed oil. It's also done until the negi is really really dark. Bordering burned. You should try it. Also Japanese chili I've had tastes like it uses gochugaru which is a more mild Korean pepper powder. Tastes more authentic imo. If you want an authentic Chinese chili oil you need to use szechuan er jing tao chilis. Just smth to think about.
looks great, i have to try this. we loved Ramen in Tokyo last year, but it takes so long to make at home :-) But somehow i have to learn that, because in germany there are no (good) ramen restaurants
Thanks for watching! This video is kind of old so I think I can actually do a lot better now, please check out some of the other videos I have on the channel. There are some easy ones that might help you get off the ground making ramen at home!
@@WayofRamen i take a look at the other videos. the best ramen was at Oreryu Shio. Special Ramen, creamy and spicey. god i could eat that day for day :-)
Give it a try, I think it can get better if someone who tasted real tantanmen before tweaked the ratios and ingredients. Thanks for the support as always.
Hey, my name is Steven and im from Germany. I love Ramen and your Channel and i probably saw all your videos. Keep going 😁 Would you still serve this tan tan men after a year of more experience the same way ? If you would change something what would it be ?
what would be the express version of this same outcome? in either case I plan on making this and following as close as possible as my local grocery stores may not have all these ingredients.
Hey Mario, check out the newer easier tantanmen video I did on the channel. This video is pretty old and I think the other one tastes better tbh. I'll revisit this one again in the future. I've learned a lot since I shot it. Thanks for watching!
What is the point of grinding sesame seeds and adding sesame oil to the Tahini? Tahini is just those two things anyway, isn't it? I love your videos, you've inspired me to get back into cooking!
Starting today I subscribe to this channel, subscribe to Instagram and to the podcast on Spotify. So cool channel. Maybe one day you take me as an apprentice :) much love from an ramen enthusiast from Germany
Just a quick question. Do you actually use the ginger and the green onion in the oil that was mixed with the chili flakes for anything at all, or are they just tossed in the garbage? Actually that same question would go for all the aroma oils and all things similar where ingredients are used for adding in the flavour.
@@WayofRamen Great. I'm one of those people who absolutely suck at cooking and can't use my own brain, so if the instructions leave things like that out, I'm left wondering if I'm supposed to be using these for toppings or something else. Thanks!
This one was actually just OK. I made the video kind of a long time ago and I learned a lot since. I have a tsukemen video on the channel but it's not a really thick soup one, more of a lighter style soup.
I see lots of people comparing this dish with authentic ones but this is Japanese style dish. New York style pizza doesn't need to be the same with Italian one.
Ive just found out you channel yesterday and i imediately subbed. i really love ur content coming from another ramen lover. thu i dont eat pork, i love ramen those with halal ingredients. Keep up the good work, bro. 👍👏
Great job! I looooove tantanmen ... the only thing I would say is that the broth is typically a LITTLE thicker. Probably more sesame . Then again I gravitate towards the thicker broths. Or maybe if it was a thicker pork bone based broth, it would have all that extra thick and sticky collagen that makes it thicker. I dunno :)
Thanks for the comment! Yeah to make it thicker I think I need to add a pig trotter or something. I made this video a long time ago and I think I can do better now.
at 5:29 - you add a cup of (show u?) ... and it has to rest for a day because it is pretty astringent (acidic or bitter). What is (show u)? For non-asian ear that doesn't familiar with product names ... it would be really helpful if you can put names and description of a products used under the video as you did "Chimajan Sesame paste (or Tahini)" or "ra-yu chili oil". Otherwise thank you for your educational video.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
I think you are the best person that I saw on RUclips explaining and making ramen...
you have a lot of potencial
Thanks very much! I really appreciate it.
This channel is so underrated
Thank you very much!
Agreed :-)
Agree
This is very interesting. I used to live in Sichuan province so I've had my share of Dandan noodles. This is quite different from the Chinese original, which has a lot less sauce. It's basically a dry noodle dish, but it also comes with the chili oil (like basically everything edible in Sichuan), bok choy and ground pork on top. Very good job, subscribed!
Thanks for checking out the video! In Japan the dish thats more similar to Chinese Dandan noodles is called "Soupless Tantanmen" lol
Remember us first followers when u reach 1 mil bro
Thanks so much!
Thank god, I think I finally found the dish I was looking for for years! I think I had this in a ramen place in Nagoya 2 years ago, but not knowing japanese, I just knew what it looked and tasted like. Gotta give this a try! Thanks!
Thanks for the comment. I made this video a kind of long time ago and I think I can do a lot better now. There are also easier methods to make this that will get you 80% of the way there. I'll do one of those in the future.
The Way of Ramen, we are looking forward❤️
Yay! do you have update on this recipe? love to see it pleaseeeeee
The Way of Ramen UPDATE PLEASE! love to try this been craving for this since the start of the pandemic 🤤🤤
Nagoya has a specialty ramen ironically named Taiwan Ramen. It is very similar to what is in the video and probably what you had!
Tantanmen. It's spiciness from chili oil and a nutty taste make my heart melt.
Thanks for checking out the video!
Thanks for crediting the Chinese as the origin of this dish, there is a lot of history in the ingredients as many of them are Chinese
Yes this is definitely the Japanese take on the Chinese dish. Ramen itself is considered Chinese food in Japan as it is the Japanese take on Chinese noodle soups.
@@WayofRamen lots of Japanese cooking is very Chinese inspired, it's really interesting to see all of those and see how the Japanese take changes the dish
Ramen is btw chinese . From lamien .
Who cares, food is food. Y'all too proud to be claiming ownership of everything including islands of poor countries
@@TheArtificery word.
Love the way you make the oils! Great to see you make the noodles from scratch and using the traditional way to do so~~ stepping on them, it's interestingly true! :)
Thanks very much for watching.
It’s actually so adorable to see how bouillon get emulsified after you put the noodle in it!
I just found your channel yesterday in my recommended and I couldn’t believe you had so few subs after watching a few of your videos. You are doing great stuff! Keep it up please.
Thank you so much David!
I loved it. You can see all the effort. Not just store-bought stuff, and that's so relieving (because where I live there are no asian stores whatsoever).
Dude you’re a beast man. There comes a time when skill is too great to be humble. If you continue to be humble, it would be weird. Cut it out!
I’m a big Sichuan food fan. For getting a more authentic taste, try adding some Sichuan peppercorns into the chilli oil, they have a very unique fragrance scent.
I'll need to try to find those. Thanks!
Sichuan peppercorn flavor only comes out if you pan sear it first.
@@touayaaj84 yes this, you will need to toast them to bring out the oils and that numbing effect you get from Sichuan peppercorns.
I was going to say, the Sichuan peppercorns are key. You can also use sansho pepper if you an find it (same family of pepper).
@@VanGoWanderlust yeah I was going to say the same thing. Japanese use sansho (aka prickly ash) for the numbing factor of tantanmen. I'd almost say it's a requirement for this dish as it's sichuan influenced. You need that mala balance of spicy and numbing.
At my local ramen restaurant which is now closed because the chef moved back to Japan to retire; he made a cold version of this without the soup. Thanks for this recipe, I'm going to try to make this
definitely my favorite type of ramen. extra chili oil in the soup really hits the spot. certain places i''ve been to was more on the soupy side, slighly creamy but the best ones are the ones that is on the border of soup and stew. similar to how thai curry is. but i wouldnt mind if the soup gets any more thicker than that
Thanks so much for the comment! I really need to go try a bowl of this in Japan. I was going in blind in this video.
Your channel inspired me to attempt making proper ramen at home, and I'm super excited!
Good luck and have fun!
My friend made ramen at her house. She has a game changer with the noodles, she adds garlic powder in the flour!
Sounds nice
Woke.
I never react but i do have to say that i love the way you make you're video's! Even when you make a little cooking mistake you are very honest about it!
Thanks very much. I'm still a beginner when it comes to making ramen. There are so many people out there that are better than me so I can't act like I know everything because I would get exposed really quick 😅
I couldn't resist any longer - the sight of Ramen has drawn me in , and I subscribed .
Thanks so much
Wow, your channel is amazing. The videos are clear and really nice. Music is on point. And now I'm getting hungry to.
Thanks very much for checking it out!
this looks so delicious and wholesome 💞 this is exactly the kind of soup i need right now but I'm definitely too lazy to make it rn lol. great video btw! feel like I'm gonna binge watch
Just watching this one is ok. 😅I made this video a kind of long time ago and I think I can do better now.
I ended up making a Chinese-Japanese hybrid that was super good
Meat was ground pork + zha cai + hoisin sauce (didn't have tian mian jiang) + peanuts + peanut butter (didn't have sesame paste) + dou ban jiang + five spice powder + dark soy sauce + regular soy sauce + shaoxing wine + garlic + ginger
Chili oil was star anise + sichuan peppercorns + gochugaru (didn't have regular red pepper flakes)
Soup base was shrimp shells + pork bones + chicken bones
Instead of Ajitama, I made Chinese tea egg with a soft centre (instead of the traditional hard centre)
Just started following your channel. Love your videos, man. It's always nice to find people from hawaii on here.
Right on man! Thanks for commenting! 808 represent!
I love that you used a Costco rotisserie chicken, I was like, oh my gosh, I can do this! I loooovvveee Ramen and I'm still new to it and want to start making my own. Just subscribed, I'll be watching and learning, thank you 🙏
Thanks very much! I think I can do a lot better now so I'd like to try to make a new bowl of ramen out of a costco chicken.
@@WayofRamen For sure! l will keep my eyes open for it 🍜👀 🙋🏻♀️
I really enjoy your cooking dude! I love ramen and whenever I watch other chefs I always cringe when they pronounce the words with accent. I love your pronunciation ❤️❤️
Thanks very much!
Just found your channel...and I have to say you have the hands of a perfectionist! Anyways your dish looks awesome and I hope it tastes incredible!
Thanks very much for watching!
I think you did a great job to make me hungry at middle of the night 🤤
Sorry about that 😬
The way we used to serve it at the first japanese place I worked was with gochujang ground pork and cilantro, and onsen. Sooo goood
麺も自分で作るなんて凄いわ❤
Wow I’ve just discovered your channel and I think your videos are amazing! Very clean and professional, you had me hooked throughout. Looking forward to more content from you. Keep up the great work!
Thanks very much!
味噌タレはヴィデオが欲しいです。
I love your videos and they are very helpful to a newbie like me making ramen
了解！ I had a request for a spicy miso ramen so I'm definitely going to do some miso ramen videos in the future. Thanks so much for watching,
Great video im really glad i found you. I would agree that this channel really has a lot of potential!
Thanks very much!
Splendid job, gorgeous bowl of ramen!
Thanks very much, though this video is kind of old and I think I can do better now. I'm kind of embarrassed of this this bowl. 😅
I know I can't cook like this but it's so satisfying to watch 😌
I’m trying to cook more Asian style dishes, including stir frys, ramen, double fried chicken, etc, but MAN I struggle with the number of ingredients and trying not to spend 3 times as much as it would cost to get take away just to end up with ingredients that will go bad over time and a massively messy kitchen. Great channel :)
Dan Dan noodles are amazing. And Tan Tan Men was was my first ever ramen. It was f'ing delicious. I just I didn't bite twice into the ginger slice that came with it. I ordered extra soup and ate it for breakfast the next day.
great video and tutorial...
Thanks very much for watching.
Since you’re from Hawaii, I don’t know how often you get a chance to go to Honolulu, but if you do, there is one “bucket list” Ramen that you HAVE to try.
Goma Tei (the Ward Center location, specifically. It makes a difference) makes the BEST char siu tan tan the world over. I’ll bet you the airfare that you haven’t had better. Hands down.
Are you the master chef from Juns Kitchen? I love the recipes please don't stop uploading!
Haha no, I love that channel though!
Come for the Raman, stay for the music. Your videos make me want to make delicious Raman like what I had in NYC. Too bad I love in the South East US. There's no way I can get these ingredients for cheap! ✌️🍜
Hi Alex, Thanks for watching. I think most of the ingredients are available on amazon.
2:08 isn‘t this technique from the making of soba?
Can't wait to try this. I tried some in setagaya tokyo and it was my favourite ramen i had the entire time i was there. I'd use bean sprouts and green onion for toppings though
Thanks very much for watching! I made this video a while ago and I honestly think I could do a lot better now. It was ok, not fantastic. A better recipe might be ramenlord's recipe on reddit: www.reddit.com/r/ramen/comments/5aitl1/fresh_you_guys_asked_for_it_so_here_it_is/?
Best of luck!
To really get the collagen and gelatin out of chicken feet over a regular stove takes a whole day and you'll be surprised how much you can get out of just 5 or 6. It totally solidifies in the fridge. The fastest way to do it is in an Instant Pot for a minimum of an hour - 2 hours to really extract everything from the bones and get a super silky thick stock.
Subscribed, your channel is gold!
Thanks very much!
i am no ramen expert, or even cooking expert, but i'm wondering: would the meat topping be better if you let it get some browning? you are constantly stirring it while cooking. if you put it in the pan and don't touch it for a few minutes, you can get a brown crust on some of those bits of brown pork for more maillard reaction goodness.
Looks good! When I lived in Japan Tantanmen was my go to.
This one was ok, but I think I can do better now. I'm still learning but this video was shot a while ago and I've learned al ot.
Wow. Looks incredible. So impressive!
Thanks very much. I'm still learning though and I'd like to try this one again in the future.
Seriously, can we appreciate how pretty his hands are?
i need an adult lol
Are you Yoshikage Kira?
ヅSinon DORARARARARA
Weird fetish but ok
YOSHIKAGEEEEEEEE
Can I use gelatin powder as a substitution of chicken feet?
I mean if the chicken feet are mainly for its gelatin and collagen to thicken the soup, gelatin powder would be an easier substitution for it imo.
Hi, I love your videos and your way of filming the ramen making process is the best I've seen. No secrets and no BS, I love it! It would be fun to see you approach some of MENSHO TOKYO's ramen bowls. They are kind of controversial but also very intriguing. Keep up the good work :)
Thanks so much for watching. I'm still a beginner at making ramen so I'm not sure if I'm ready to try to imitate mensho's bowls, but hopefully one day I'll get there.
IF you want to make good stock fast use a pressure cooker on high pressure. Learning how to use a Pressure cooker to make amazing stock fast.
tantanmen is one of my favs
I'm waiting you mastering the way of ramen so I could copy you and make one myself
keep up the good work sir
Yeah I still have a lot to master so I hope you stick along for the ride!
Suggest adding a couple of dumplings. i use to eat a great wonton dandan men in Fukuoka on a regular basis. I miss it.
Hey will deffinately try this one out when the weather gets cooler, how abot showing us a curry ramen? or curry udon
Try the other tantanmen recipe, this one is kind of a hot mess. I'll definitely do a curry ramen one day. Gotta experiment.
My mom had been making the soupless version of this noodle with peanut butter, tahini, soy sauce, cooking oil (peanut) and green onion in it. I didn't know what it was until I grew up to be a pepperless tantanmen.
DUDDEEEEEEEE WHY DO YOU NOT HAVE MORE SUBS-
That's really nice of you to say! I only had like 6k on new years day so I'm pretty happy with how many I have now!
Dudeeee you’re doing really well! Hope you blow up soon (wAIT NO NOT YOU I MEAN YOUR CHANNEL- eh you get what I mean)!
Very helpful, I am actually planning to cook ramen professionally and looks like I found place to get some knowledge
I'm actually still very much a beginner so these recipes aren't really the best. Just my log as I continue to learn to make better ramen. You should hit up Mike Satinover aka Ramenlord on instagram (@ramenover). He is way better than me at making ramen and he is always helpful. Best of luck!
Believe me, I can take your video and transform into something completely different, but you have the basic ideas which is very helpful.. thanks man :)
My insta @alexnikolskyfood take s look
This really makes me appreciate my local ramen restaurant
Nice content! Keep it up 😀😀😀
Two things that are suggestions more than corrections.
Chinese style negi abura is only done with rapeseed oil. It's also done until the negi is really really dark. Bordering burned. You should try it.
Also Japanese chili I've had tastes like it uses gochugaru which is a more mild Korean pepper powder. Tastes more authentic imo. If you want an authentic Chinese chili oil you need to use szechuan er jing tao chilis.
Just smth to think about.
Thanks! I'll give it all a try! Rapeseed is canola right?
@@WayofRamen Yup. Though the Chinese use a cold pressed virgin version that's very very hard to find.
Can we talk about that wooden flat wedge for pushing ingredients off the chopping board?? What is that?
It's my homemade cutting board scraper. I carved it because I always had trouble pushing onions and stuff off the cutting board.
The Way of Ramen id love that, all I do is use the back of my knife but it feels so clunky and I’d rather not swing my knife around lol
@@Yourbeautyformyashes yeah I felt the same way so I tried to make something to solve my problem haha
@@WayofRamen was gonna ask the same thing!! I'm so gonna make one of these. what kind of wood ?
Could I swap out the pork for beef instead? Or would that make a different dish altogether
Man so nice! You are the best!!
This is one of my favorite Ramen! 😁😁😁😁 so excited... I have to try this
Check out my new tantanmen video, its easier and tbh I think it tastes better than this one.
I LOVE using those Costco rotisserie chickens for building stocks. There's no way I'm ever going to let those bones go to waste.
Yup, I think ramen is a great place to use ingredients that would have gotten thrown away.
looks great, i have to try this. we loved Ramen in Tokyo last year, but it takes so long to make at home :-) But somehow i have to learn that, because in germany there are no (good) ramen restaurants
Thanks for watching! This video is kind of old so I think I can actually do a lot better now, please check out some of the other videos I have on the channel. There are some easy ones that might help you get off the ground making ramen at home!
@@WayofRamen i take a look at the other videos. the best ramen was at Oreryu Shio. Special Ramen, creamy and spicey. god i could eat that day for day :-)
I enjoy your channel very much
Thank you very much!
Is it just me but I'm blown away how he cut the green onions at 7:30
this is amazing, these videos are so good, sub!
Thanks very much!
gonna have to try this recipe out soon!
Give it a try, I think it can get better if someone who tasted real tantanmen before tweaked the ratios and ingredients. Thanks for the support as always.
sir can you make also seafood ramen made from scratch?? thanks.
Looks delicious. How about Dan dan noodles next?
I'll look into it. Thanks!
This is a channel for meeeeeee! Subscribed.
Throw the sauces into the meat before it’s cooked to keep it nice and soft and moist without overcooking it while it reduces
Looks great! I'm tryna find out what that song was?! 😁
I really thought Tantan Men is made with soymilk. Is this a variation? Great job btw 👌
Does tan tan men usually contain peanuts?
commenting at 72k subs (tho i subscribed weeks ago already) hope i see this again when u hit 4 mil
Thanks very much! That's a super nice thing to say
Can you do a video on how to make easy Kosher Ramen with Miso, Mushrooms and chicken?
Hey, my name is Steven and im from Germany. I love Ramen and your Channel and i probably saw all your videos. Keep going 😁
Would you still serve this tan tan men after a year of more experience the same way ? If you would change something what would it be ?
Yes I plan to redo this video. This one is embarrassing lol
Man, I love some ramen and that looks DELICIOUS!
what would be the express version of this same outcome? in either case I plan on making this and following as close as possible as my local grocery stores may not have all these ingredients.
I have an easier version of this on the channel that I think is actually better.
Remember us when you get famous because your video is fucking dank
This channel already has way more subscribers than I ever imagined lol
OMG i want to try this recipe, but i need a lot of ingredients! Looks amazing!
Hey Mario, check out the newer easier tantanmen video I did on the channel. This video is pretty old and I think the other one tastes better tbh. I'll revisit this one again in the future. I've learned a lot since I shot it. Thanks for watching!
Thanks Ryan I'll go check it out!
What is the point of grinding sesame seeds and adding sesame oil to the Tahini? Tahini is just those two things anyway, isn't it?
I love your videos, you've inspired me to get back into cooking!
I was trying to get it to taste more like chimajan but this recipe was actually a pretty big fail. Check out my newer easier tantanmen recipe intead.
I needed this! Thanks man
check out my latest video, its probably better than this one tbh
*wait, did i just drooled?*
Olive oil, ginger, and green onion. Looks like the start of my hotpot broth mix without the garlic. Even the extra chilis to boot!
Love your channel. Maybe some Korean style Ramyun?
Thanks very much Stacey! Yeah I got some requests to recreate Shin Ramyun. I'll need to buy a pack and try it out!
Starting today I subscribe to this channel, subscribe to Instagram and to the podcast on Spotify. So cool channel. Maybe one day you take me as an apprentice :) much love from an ramen enthusiast from Germany
Thanks very much for coming along!
Just a quick question. Do you actually use the ginger and the green onion in the oil that was mixed with the chili flakes for anything at all, or are they just tossed in the garbage? Actually that same question would go for all the aroma oils and all things similar where ingredients are used for adding in the flavour.
It depends, sometimes I reuse the aromatics to make a kogashi topping, sometimes I just throw them away
@@WayofRamen Great. I'm one of those people who absolutely suck at cooking and can't use my own brain, so if the instructions leave things like that out, I'm left wondering if I'm supposed to be using these for toppings or something else. Thanks!
Looks yummy.
Looks good 🥰
Thanks! The newer tantanmen video I did was actually better and easier. give that one watch too!
What oil did you use for the chilli oil? Olive ? Sesame?
Just regular vegetable oil. You can add a little sesame oil to it though.
This looks so yummy 😋 Do you think you can make dip ramen tsukemen?
This one was actually just OK. I made the video kind of a long time ago and I learned a lot since. I have a tsukemen video on the channel but it's not a really thick soup one, more of a lighter style soup.
I see lots of people comparing this dish with authentic ones but this is Japanese style dish. New York style pizza doesn't need to be the same with Italian one.
Ive just found out you channel yesterday and i imediately subbed. i really love ur content coming from another ramen lover. thu i dont eat pork, i love ramen those with halal ingredients.
Keep up the good work, bro.
👍👏
Thanks so much! Yep I got requests for Tori Paitan and vegan ramen, both of which should be halal so please stay tuned!
Great job! I looooove tantanmen ... the only thing I would say is that the broth is typically a LITTLE thicker. Probably more sesame . Then again I gravitate towards the thicker broths. Or maybe if it was a thicker pork bone based broth, it would have all that extra thick and sticky collagen that makes it thicker. I dunno :)
Thanks for the comment! Yeah to make it thicker I think I need to add a pig trotter or something. I made this video a long time ago and I think I can do better now.
at 5:29 - you add a cup of (show u?) ... and it has to rest for a day because it is pretty astringent (acidic or bitter). What is (show u)? For non-asian ear that doesn't familiar with product names ... it would be really helpful if you can put names and description of a products used under the video as you did "Chimajan Sesame paste (or Tahini)" or "ra-yu chili oil". Otherwise thank you for your educational video.
Good suggestion. Thanks! I'll try to do that in future videos.
@@WayofRamen shoyu is soy sauce