Chilled Tantanmen (Not Spicy)

Name: Chilled Tantanmen (Not Spicy)
Yield: Serves 1 serving
Ingredients: 2.6 oz (75 g) pork shoulder or pork stir-fry strips; 1 clove (5 g) garlic; 1/2 tablespoon canola oil; 1 pinch salt; Dashi soy sauce (CO-OP or any brand); White pepper, to taste; 0.9 oz (25 g) garlic chives (or substitute with regular chives); 1/2 small eggplant; 1 tablespoon canola oil; 1/2 tablespoon white dashi (chicken and kelp flavor, or any white dashi); 2 tablespoons sake (for cooking); 1 1/2 tablespoons white dashi (chicken and kelp flavor, or any white dashi); 2 tablespoons white sesame paste (nerigoma or tahini); 3.5 oz (100 g) unsweetened soy milk (chilled if possible); 1 teaspoon or more lemon juice; 3.5 oz (100 g) Chinese-style noodles (ramen noodles); Water, as needed (for boiling noodles)

ﾋﾟｰさんのﾟｰﾟﾟ @kitchen_935432

This chilled tantanmen features the savory flavor of coarsely chopped pork, the tenderness of sautéed eggplant, the aroma and crunch of garlic chives, the richness of white sesame paste, the creaminess of unsweetened soy milk, and the umami of white dashi. For extra flavor, add a splash of lemon juice if you like.

ﾋﾟｰさんのﾟｰﾟﾟ @kitchen_935432

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Ingredients

Serves 1 serving

2.6 oz (75 g)pork shoulder or pork stir-fry strips
1 clove (5 g)garlic
1/2 tablespooncanola oil
1 pinchsalt
Dashi soy sauce (CO-OP or any brand)
White pepper, to taste
0.9 oz (25 g)garlic chives (or substitute with regular chives)
1/2small eggplant
1 tablespooncanola oil
1/2 tablespoonwhite dashi (chicken and kelp flavor, or any white dashi)
Ramen soup base
2 tablespoonssake (for cooking)
1 1/2 tablespoonswhite dashi (chicken and kelp flavor, or any white dashi)
2 tablespoonswhite sesame paste (nerigoma or tahini)
3.5 oz (100 g)unsweetened soy milk (chilled if possible)
1 teaspoonor more lemon juice
3.5 oz (100 g)Chinese-style noodles (ramen noodles)
Water, as needed (for boiling noodles)

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Steps

1

Make the ramen soup: Place the cooking sake in a microwave-safe bowl and heat uncovered in the microwave at 500W for 1 minute.
2

Add the white dashi, white sesame paste, and unsweetened soy milk. Mix well and chill until ready to use.
3

Wash the garlic chives and pat dry. Cut into 1 1/2-inch (4 cm) pieces. Chop the pork into coarse pieces with a knife.
4

Heat a frying pan and add canola oil. Add the garlic and pork, and sauté together.
5

Add salt, white pepper, and dashi soy sauce. Stir-fry, then add the garlic chives and quickly stir-fry again. Remove from the pan.
6

Quickly rinse and wipe the frying pan. Place over medium heat. Wash the eggplant, pat dry, and cut into 1/2-inch (1 cm) thick slices.
7

Add canola oil to the pan and coat evenly. Add the eggplant slices and cook until both sides are browned. Drizzle with white dashi and toss to coat.
8

Fill a pot with water, cover, and bring to a boil over medium heat. Add the Chinese noodles and cook according to package instructions.
9

Drain the noodles in a colander and rinse under cold water to chill. Drain well. Pour the chilled soup into a bowl and add the noodles.
10

Top with the prepared pork, garlic chives, and eggplant. Serve and enjoy! Add lemon juice to taste if desired.