Japanese Tantanmen (Dandan Noodles) with Sansho pepper

Earlier this year when overseas travel was a norm, I visited Japan for the very first time. In all of my travels, especially to other countries, I made sure that time slots are allocated for me to explore and visit places that sell local food supplies or produce. For the past 10 years, my form of souvenirs were always some sort of food ingredient that I could bring back to Malaysia and use in my cooking.

Which was what brought me to this quaint little shop in the streets of Asakusa, Tokyo. It was a small store selling a wide variety of Togarashi powder, which is Japanese chili pepper powder. Customers can mix and match their own or ask the shop owner for suggestions based on the cooking you want to use it in.

Aside from the common 7 spice blend, Shichi-mi togaraashi, I bought myself a small pack of Sansho pepper powder. Green in color, its spicy flavor is similar to Sichuan peppercorns, but with a citrus aftertaste instead of the metallic taste from the latter.

8 months later, while I am still figuring out how to use the Sansho pepper powder, I came across an Instagram profile of a restaurant that serves Japanese spicy noodles. An original creation that takes elements of multiple cuisines, I too decided to do some deep research into my next recipe. With a few trial and errors plus some ingredient substitution, I now have my version of Tantanmen, which itself is a Japanese version of Sichuan Dandan Noodles.

Japanese Tantanmen

3-4 servings

Ingredients:

1. Ramen noodles (dry or fresh) 300g

2. Plain water or Chicken stock 250ml

3. Soy milk 250ml

4. Sesame oil 1 tablespoon

5. Garlic 2 cloves, chopped

6. Sansho pepper powder* 1-2 teaspoon

7. Soy sauce 3 teaspoon

8. Rice vinegar 2 teaspoon

9. Smooth peanut butter** 2 tablespoon

10. Toasted white sesame seeds For garnish

Extra toppings and garnish (optional)

1. Japanese pickled ginger

2. Blanched spinach

3. Stir-fried minced porn in soybean paste

*If unavailable, you can replace this with Shichi-mi Togarashi (Japanese 7 Spice blend). More commonly available in the Japanese section of major grocery stores, I have even seen it being sold in Daiso. The amount you use is also subjective as well. It all depends on how tolerant or addicted you are to spicy foods!

**After few tries, I prefer to use organic or natural peanut butter. This is because most of the common peanut butter brands found in stores tend to be too sweet or salty. What we want is more of the nutty flavor.

Method:

1. In a large pot, bring to boil enough water sufficient to cook your ramen noodles.

2. In a saute or frying pan, heat the sesame oil on medium heat.

3. Add in chopped garlic and fry until fragrant, around 2 to 3 minutes.

4. Reduce heat to low, and add in the pepper powder. Fry them for 1 to 2 minutes until you can lightly smell the spicy aroma.

5. Pour in the water or chicken stock, followed by the soy milk.

6. Add in the soy sauce and vinegar. Turn up the heat and bring to a boil.

7. Reduce the heat until the liquid is simmering.

8. Stir in the peanut butter into the liquid. Continue stirring until the peanut butter has mixed well with the broth. Once well combined, turn of the heat and set aside.

9. Cook ramen noodles according to packet instructions. Divide them into equal portions in bowls or deep plates.

10. Ladle the nutty broth over the noodles until just below the top of the noodles. It is supposed to be a shallow broth and not a soup.

11. Top with toasted sesame seeds, optional garnish or even more pepper powder!

#japanesecooking #japanesefood #tantanmen #sanshopeppers