Tantanmen is the Japanese reinterpretation of Sichuan dan dan noodles, transformed into a bowl of ramen with a broth that's creamy, nutty and gently fiery all at once. A base of tahini or ground sesame paste blended with soy, dashi and a good hit of chilli oil gives the soup its signature richness, while a topping of spiced pork mince, cooked with garlic, ginger and doubanjiang, adds a punch of savoury heat.
It's become one of the most popular ramen styles in Japan precisely because it hits so many notes at once - creamy, spicy, savoury and slightly sweet - all wrapped around a tangle of springy wheat noodles. Restaurants each have their own house blend, some leaning heavier on the chilli oil, others keeping things milder and more sesame-forward.
The good news for home cooks is that tantanmen comes together far faster than most ramen, since there's no need for a long-simmered pork bone broth - a good chicken or dashi stock does the heavy lifting, built up with sesame paste and seasonings. Have everything prepped before you start, since it all comes together quickly once the noodles hit the pot.
