In this video I attempt to make a Japanese style Tantanmen (担々麺). This dish probably came to Japan as the Chinese Dandan noodle but was evolved into a spicy, creamy ramen-like dish. They still have something more similar to the Chinese Dandan noodle in Japan but its called 'Shirunashi Tantanmen' (汁なし担々麺）or in English, 'Tantanmen without soup'.
Prior to this attempt, I had never eaten Tantanmen so it required quite a bit of research. I found some recipes and videos online but none of them had exact quantities. I had to make a couple of bowls to get the ratios to somewhere that I thought was ok. Feel free to adjust the ratios to a taste you like. I also cut the chimajan with tahini in my final bowl so that may be something to try as well.
Research sources:
https://www.youtube.com/watch?v=pXvd5n6sjd4
https://www.youtube.com/watch?v=T3-8WREzbTQ
https://chefgohan.gnavi.co.jp/detail/107
https://zexy-kitchen.net/recipes/647
Tantanmen (1 serving)
Base:
1 tbsp of minced white part of the green onion
1/2tbsp - 1tbsp of za-sai https://amzn.to/2uCHgA2
1/2 tsp of rice vinegar
1/2 tsp of negi abura
1 and 1/2 Tbsp of Shoyu Tare
3 - 4 Tbsp of Chimajan Sesame paste (or Tahini) https://amzn.to/2SinZgf
1 Tbsp Ra-yu chili oil
Stock:
350ml soup stock
Noodles:
any kind of noodle you want to use is fine
Toppings:
parboiled baby bok choy
nikumiso
ra-yu chili oil
Instructions:
1. combine all ingredients for the base in a bowl.
2. Pour 350 ml of soup into the bowl and whisk together
3. add your cooked noodles
4. add your toppings
