Here's one to get your head around: ramen is a Japanese dish made with Chinese wheat noodles. Tantanmen is a popular Chinese version of the Japanese dish made with Chinese noodles that's become very popular in Japan. And if you think that's complex, see below for the recipe from Bone Daddies' Ross Shonhan. Believe us, it's worth the effort.
For the stock (1.25 litres)
- Make a strong chicken stock, adding fresh ginger, kombu seaweed, dried shitakes and leeks. Or, buy a good quality stock and flavour with the vegetables above.
For the sesame tare
- 200g roasted white sesame seeds
- 150g soy sauce
- 100g sugar
- 100g chilli 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 chilli flakes, to taste
- 1.25 litres strained hot stock
- 110g fresh ramen noodles
- 200g bean sprouts, blanched
- 4 large leaves bok choy, blanched and chilled
- 20g chives, cut really small
- Chilli oil
- First, make the sesame tare (a seasoning base for your stock.) Place all the ingredients in a food processor and blend until smooth.
- 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.
- For the eggs, mix together the soy, water and sugar, then marinate the eggs in the mixture for at least three to four hours (or overnight if possible).
- Stir-fry the bamboo in the sesame oil until dry, then add the remaining ingredients and cook until dry.
- 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. Divide the tare between the four bowls and divide the stock equally too, then whisk until the tare has made the stock creamy.
- Cook the noodles, drain and divide between the four bowls. We use fresh noodles and cook them for 20 seconds, but if you're using packaged noodles, follow the package directions. Top with bean sprouts, bamboo, egg, ground chicken, bok choy and chives. Finish with as much chili as you dare, and serve.