Name: Tan-Men – herzhafte Ramen mit gebratenem Gemüse
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Japanisch
Ingredients: 2 Portionen Ramen Nudeln; 1 l Tori Chintan Hühnerbrühe; 100 g Schweinebauch; 6 Black Fungus Pilze (getrocknet); 4 Blätter Weißkohl (alternativ China- oder Spitzkohl); 1 Möhre; 1 Handvoll Sojasprossen; 3 Frühlingszwiebeln; 4 EL Sake; 4 EL Sojasauce; 1 EL Sesamöl

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Sprache:

Tan-Men is a Japanese Ramen noodle soup with stir-fried pork belly and crisp vegetables. It’s one of the quickest Ramen recipes and perfect for whipping up a Japanese dinner in no time at all! This recipe is inspired by the hugely popular series Midnight Diner: Tokyo Stories, which mainly features typical Japanese home-cooked meals!

When my family and I’ve had a hectic day, Tan-Men is one of our favourite Ramen dishes because I can have it on the table in no time at all and it really fills everyone up. Compared to some other heavy Ramen soups, Tan-Men is light and doesn’t sit like a stone in your stomach. That’s down to the hearty but not overpowering base stock and the fresh vegetables, which are briefly stir-fried in sesame oil along with a little pork belly.

Tan-Men (or Tanmen) is a Japanese noodle dish that is particularly popular in the Kanto region around Yokohama.</ strong>It is said that this delicious recipe for ramen noodles originated there. When a chef returned to Japan from Manchuria after the war, he brought with him a great enthusiasm for Chinese cuisine and tried to recreate the flavours of local home cooking. And he did so with great success!

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In 1955, he opened a small eatery specialising in Tan-Men Ramen right in the centre of Yokohama, with just nine seats at the counter! Today, this establishment, known as Yokohama Ichishinka, has become an integral part of the city’s culinary landscape, and Tan-Men is a true institution of Chinese cuisine in Japan.

So, Tan-Men is a quick and tasty noodle dish with Chinese origins. Alongside plenty of vegetables, the ramen noodles and the broth used play a particularly important role. Today, for this dish, we’re using a homemade clear chicken stock, cooked according to the Japanese recipe for Tori Chintan using chicken, carrots, leeks, spring onions and plenty of ginger. It’s the ideal base to really bring out the flavour of the stir-fried vegetables! It also complements the pork belly, which is stir-fried in sesame oil and deglazed with Sake , wonderfully.

Making clear chicken stock is absolutely simple, and with this straightforward basic recipe from Japan, you’re guaranteed not to go wrong: → Tori Chintan – clear chicken stock for Japanese noodle soups

As you’ll also learn in my main post on ramen, a really good bowl of ramen consists not only of a delicious broth, but of course also of Japanese ramen noodles! Ramen noodles are long, springy and usually slightly wavy in shape.

Fresh, homemade ramen noodles are an excellent choice for a perfect Japanese noodle soup! → Make your own ramen noodles – traditional recipe with kansui

Making your own ramen noodles – Step 13: Done

Alternatively, you can buy Japanese ramen noodles and cook a delicious bowl of ramen soup at home in no time at all. Dried ramen noodles are ideal for an authentic Japanese ramen soup because they are ready in a matter of moments</ strong> and have a very long shelf life (im Shop ansehen).

What really makes this recipe special is the briefly stir-fried vegetables – typically, five ingredients are used: white cabbage, carrots, soya bean sprouts, spring onions and black fungus mushrooms. Dried black fungus mushrooms are often used in Chinese dishes and are mainly added for their firm texture, which provides a lovely contrast to the relatively soft vegetables.

By the way: Tan-Men was featured in the very first episode of the popular Japanese TV programme ‘Shinya Shokudo’, also known as ‘Midnight Diner: Tokyo Stories’, which is available on Netflix. If you fancy discovering even more delicious Japanese home-style cooking, you’ll love the series just as much as my family and I do:

I’d be delighted if you gave this Yokohama speciality a go! Have fun and good luck making this delicious Tan-Men Ramen with plenty of vegetables and pork belly, just like the original Japanese recipe:

Tan-Men

serves 2 | 20 minutes | 715 kcal

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Tan-Men is a Japanese Ramen noodle soup with quickly stir-fried pork belly and crisp vegetables – it’s one of the quickest Ramen recipes and perfect for whipping up a Japanese dinner in no time at all! This recipe is inspired by the hugely popular series Midnight Diner: Tokyo Stories, which mainly features typical Japanese home-style cooking!

Ingredients (2 portions)

2 portions ramen noodles (im Shop ansehen)* or make your own (to the recipe)
1 l Tori Chintan stock – chicken stock (to the recipe)
100 g pork belly
6 black fungus mushrooms (dried)
4 leaves white cabbage (alternatively Chinese cabbage or pointed cabbage)
1 carrot
1 handful soya bean sprouts
3 spring onions
4 tbsp Sake (im Shop ansehen)*
4 tbsp Shoyu (im Shop ansehen)*
1 tbsp sesame oil

* Add ingredients to your basket 🪄

Useful tools:
Japanese Yukihiara saucepan
Santoku knife
Ramen bowl from Japan

Preparation (20 minutes)

Step 1

Prepare the ingredients for the Japanese Tan-Men with stir-fried vegetables. You should also now have the Tori Chintan stock (click here for the recipe for Japanese chicken stock) should now be ready and hot in a saucepan.

Tan-Men Step 2: Prepare the black fungus mushrooms

Step 2. Step

Bring about 300 ml of water to the boil in a saucepan. Then add the dried black fungus mushrooms and boil for 3 minutes. Drain in a sieve and rinse under cold running tap water until the mushrooms have cooled down. Squeeze the excess liquid out of the mushrooms with your hands. Cut the mushrooms into thin strips.

Step 3

Also, wash the spring onions , pat them dry and cut them into 5 cm long pieces. Chop the white ends into fine rings and set aside separately for garnishing.
Peel or wash the carrot , cut it in half with a large sharp knife and slice lengthways into 5 cm-long sticks.
Rinse the soya bean sprouts under running water. Cut the pork belly into 1 cm wide strips.

Step 4

Remove the leaves from the cabbage head by using a sharp knife to score each leaf at the stalk one by one and carefully peel it away from the cabbage. Stack the leaves on top of one another and, using a large knife, cut them lengthways and then crossways into square strips.

Step 5

In a large saucepan, bring water for the ramen noodles (one litre of water per portion of noodles) to the boil.

Step 6

Meanwhile, in a deep frying pan (ideally a wok), heat the sesame oil over a high heat and add the pork belly . As soon as the pork belly is no longer pink, add the Sake along with the black fungus mushrooms, spring onions and carrots and fry them as well.https://1mal1japan.de/wp-content/uploads/2021/09/Tan-Men-Step 7: Stir-frying the vegetablesTan-Men Step 7: Stir-frying the vegetablesStep 7Now add the finely chopped cabbage and the soya bean sprouts and fry briefly. Now pour soya sauce over the mixture, reduce the heat to medium and cook until the cabbage is tender (it’s best to toss the pan or stir the vegetables with a spatula from time to time) . Do not cook for longer than 5 minutes; the cabbage should then be tender.https://1mal1japan.de/wp-content/uploads/2021/09/Tan-Men-step 8 – Add boiling water.jpgTan-Men Step 8: Add the stockStep 8Once the cabbage is soft, add the hot Tori Chintan chicken stock and bring everything to a simmer. Then turn off the heat – the soup for the ramen noodle dish is ready.https://1mal1japan.de/wp-content/uploads/2021/09/Tan-Men-Step-8-Cooking the noodles.jpgTan-Men Step 9: Cooking the noodlesStep 9Meanwhile, add the ramen noodles to the boiling water and cook for 2 minutes (or as per the cooking instructions on the packet). Then drain in a colander and rinse briefly but thoroughly under cold water.https://1mal1japan.de/wp-content/uploads/2021/09/Tan-Men-Fertig.jpgTan-Men ReadyStep 10Divide the ramen noodles between bowls and top up with the boiled soup. Now scatter the green parts of the spring onions on top. Ready – Itadakimasu!https://1mal1japan.de/wp-content/uploads/2021/09/Tan-Men-Titelbild.jpgTan-Men cover photoAre you looking for even more wonderful Ramen creations from Japan? Here you’ll find my most popular Ramen recipes:→ to the recipeHas anyone tried this recipe yet? Let me know in the comments – I’m really looking forward to hearing from you.

7. Schritt

Nun den klein geschnittenen Kohl und die Sojasprossen dazugeben und kurz mitbraten. Jetzt mit Sojasauce übergießen, die Hitze auf mittlere Stufe stellen und solange garen, bis der Kohl weich wird (am besten zwischendurch die Pfanne schwenken oder das Gemüse mit einem Pfannenwender bewegen). Nicht länger als 5 Minuten braten lassen, dann sollte der Kohl zart werden.

8. Schritt

Sobald der Kohl weich ist, die heiße Tori Chintan Hühnerbrühe hinzufügen und alles zum Köcheln bringen. Dann die Hitze abstellen – die Suppe für das Ramen Nudelgericht ist fertig.

9. Schritt

Währenddessen in das kochende Wasser die Ramen Nudeln geben und 2 Minuten (oder je nach Kochanleitung auf der Verpackung) garen. Danach in ein Sieb abgießen und kurz, aber gründlich mit kaltem Wasser abschrecken.

10. Schritt

Ramen Nudeln auf Schüsseln aufteilen und mit der aufgekochten Suppe auffüllen. Nun die grünen Teile der Frühlingszwiebel darauf verteilen. Fertig – Itadakimasu!