Previously, we made Tantanmen also known as Dandan noodles, and today we are making Tantan Nabe, a hot pot version of tantanmen, in which you can enjoy plenty of vegetables. You can also finish off the delicious Tantan Nabe along with the soup. This is an excellent dish especially in the cold season.
How to Make Tantan Nabe
https://cookingwithdog.com/recipe/tantan-nabe/
(serves 2) Cook Time: 30 minutes
- Meat Mixture -
1 tsp Sesame Oil or Vegetable Oil
100g Ground Pork (3.5 oz)
10g Garlic Clove, chopped (0.35 oz)
10g Ginger Root, chopped (0.35 oz)
1 tsp Doubanjiang, chili bean paste
- Soup -
400ml Chicken Stock, follow the instructions of Chinese-style granulated chicken stock powder (1.69 cups)
2 tbsp Miso
1 tbsp White Sesame Paste
1/2 tbsp Soy Sauce
1 tbsp Sake
1/2 tsp Sugar
- Ingredients for Nabe -
1 Long Green Onion (Naganegi), white part
1-2 heads Bok Choy
100g Shiitake Mushrooms (3.5 oz)
100g Shimeji Mushrooms (3.5 oz)
100g Maitake Mushrooms (3.5 oz)
1 bundle Garlic Chives
100g Atsuage, thick deep-fried tofu (3.5 oz)
4 Pork Belly Slices
1 tbsp Ground White Sesame Seeds
1 bag Fresh Ramen Noodles, keep them on the firm side and avoid overcooking, substitute: instant noodles
- For Tantanmen noodles (optional) -
Soy Milk
Sichuan Chili Oil, rayu
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
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Tantanmen
https://youtu.be/8fXTPj0XVe8
Kiritanpo Nabe
https://youtu.be/l60SJe-S0M
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#tantannabe #hotpot #recipe
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doubanjiang substitute 在 Cooking with Dog Youtube 的精選貼文
During hot weather, wouldn't you like to enjoy spicy food? We are making spicy and refreshing Hiyashi Tantanmen noodles. The noodles hold the rich and thick sauce very well. This is spicy but you'll be addicted to the delicious flavor!
How to Make Hiyashi Tantanmen
http://cookingwithdog.com/recipe/hiyashi-tantanmen/
(serves 2)
2 packages of Hiyashi Chuka Noodles or substitute: fresh ramen noodles
- Meat Mixture -
120g Ground Beef and Pork or single ground meat (4.2 oz)
1 tbsp Garlic Clove, chopped
1 tbsp Ginger Root, chopped
20g Long Green Onion, white part, coarsely chopped (0.7 oz)
1/2 tsp Doubanjiang, chili bean paste
1 tsp Red Miso
1 tsp Sugar
1 tsp Soy Sauce
1 tbsp Sake
Vegetable Oil
- Sauce -
24g Walnuts
2 tbsp Soy Sauce
2 tsp Vinegar
3 tbsp White Sesame Paste
1/2 tsp Doubanjiang, chili bean paste
160ml Chicken Stock, 1 tsp chicken stock powder+lukewarm water (5.4 fl oz)
Sichuan Pepper to taste
- Toppings -
1 Tomato, cut into 1cm/0.4" thick sticks
2/3 Cucumber, shredded
4 tbsp Spring Onion Leaves, chopped, substitute: coriander leaves or garlic chives
Shiraganegi, white part of a long green onion (16cm/6.3"), shredded
* please watch our yakibuta ramen video on how to make it. https://youtu.be/yfEUwNQTXwU
Hot Chili Oil
We would appreciate it if you could add subtitles for this video! http://www.youtube.com/timedtext_video?ref=share&v=26-XwXwDH38 Thank you for your support!
Previous Tantanmen Recipe
http://cookingwithdog.com/recipe/tantanmen/
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暑い時はピリッと辛いものが美味しいですよね。ピリ辛で喉ごしの良い冷やし担々麺を作ります。濃厚なスープが麺によく絡んで、辛いけどくせになる美味しさです!
冷やし担々麺の作り方
http://cookingwithdog.com/ja/recipe/hiyashi-tantanmen/
<材料>2人分
中華生麺(冷やし中華用):2玉
[肉みそ]
合挽き肉:120g(牛挽き肉、豚挽き肉でもよい)
にんにくみじん切り:大さじ1
しょうがみじん切り:大さじ1
長ねぎ粗みじん切り:20g
豆板醤:小さじ1/2
赤みそ:小さじ
1
砂糖:小さじ1
しょうゆ:小さじ1
酒:大さじ1
サラダ油
[スープ]
くるみ:24g
しょうゆ:大さじ2
酢:小さじ2
練りごま(白):大さじ3
豆板醤:小さじ1/2
チキンスープ:160ml(ぬるま湯に鶏ガラスープの素小さじ1を溶いたもの)
花椒粉(お好みで)ホワジャオフェン(中国山椒の実を乾燥させて粉にしたもの)
[トッピング]
トマト(拍子木切り=1cm角の棒状):1個
きゅうり千切り:2/3本分
青ねぎ小口切り:大さじ4(香菜、ニラでも良い)
長ねぎ:(白髪ねぎ用)16cm
※作り方は焼き豚ラーメンのビデオをご覧ください。 https://youtu.be/yfEUwNQTXwU
ラー油
前回の担々麺レシピ
http://cookingwithdog.com/ja/recipe/tantanmen/
字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります! http://www.youtube.com/timedtext_video?ref=share&v=26-XwXwDH38 いつも応援していただき本当にありがとうございます!
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こちらもオススメです♪
Yogurt Chicken Curry
ヨーグルトチキンカレー
バナナミルクセーキ
https://youtu.be/JSNbYoZdu_g
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doubanjiang substitute 在 ハゲのへたくそ料理runnyrunny999 Youtube 的最讚貼文
If you don't like cold noodle, you just don't have to chill the noodle, no need chill the meat sauce. Then you can enjoy it with hot. It's even less time consuming that way.
: Zhajiangmian(China)
: JjaJjangMyun(Korea)
: JaaJaamen (Japan)
Each one of country has their own recipe, ingredients, and the style. We enjoy both cold and hot version in Japan.
Ingredients I used (serving 2)
~ Niku miso (meat sauce) ~
: 160g~200g ground pork
: 30g minced green onion
: 3g minced garlic
: 3g minced ginger
: 1 tsp doubanjiang (or sriracha instead)
~ seasoning sauce ~
: 2 tbsp or 40g Tenmenjan
: 100ml chicken stock
: 1 tsp sake
: 1 tsp sugar
: 1 tsp soy sauce
- Tenmenjan substitute -
: 2 tbsp red miso(reduced sodium) + 1 tsp sugar
: 2 tbsp Hoisin sauce (never tried before, so I can't promise)
~ veggy topping ~
: Green onion stips (3 inch white part)
: Cucumber strips (1/2)
My old video of Jar-Jar noodle (2010)
https://www.youtube.com/watch?v=nXe1LrOiiT0
Today's customer
Berkay Olgun from Turkey
''What's cooking'' Intro theme song by
http://www.youtube.com/yetanothersongwriter
Music by
AudioNetwork
甘茶の音楽工房
TAM MUSIC FACTORY
Blog
http://runnyrunny999.blogspot.jp/
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Thanks
- runnyrunny999