Wondering if anyone can help me try to figure out some elements of a recipe - spicy tantanmen
I went to Japan earlier this year for the first time (incredible experience, I'd highly recommend it to anyone who gets the chance) and I really like spicy food so I'd looked up a coupled of ramen places that serve a hotter bowl.
The one I ended up going to was a place in Tokyo called Gomaryu, who serve a really hot dish Jigoku no Tantanmen (hell tantanmen - from a Chinese dish called "dan dan mian" - dan dan noodles).
I'd highly recommend it to anyone who likes really spicy food (the level 5 is only for serious spice addicts) but it's unfortunately quite far from where I live, and while they do sell instant ramen as well, it's the level 3 which isn't as hot (at least I've only seen the level 3 - if anyone can find the level 5 in instant form please let me know).
Fortunately the original video I saw that inspired me to go here in the first place actually shows a bowl being made - video here https://m.facebook.com/story.php?story_fbid=820511378142924&id=457364681124264
I was wondering if anyone who knows more about food than me can help identify some of the elements in it? The broth was very thick like a gravy or tsukemen dipping sauce, though I'm not sure if he used anything specific to thicken it or if there were just so many spices in the broth it became thick (it does look fairly watery when he begins adding the spice at the start).
All I could really identify was chili oil / chilis added right at the end, and I believe chili powder added right before that. There's a couple of more yellowish powders added prior to that point that I can't identify really, and something crumbly on top near the end (not sure if this is finely ground meat or perhaps peanuts as many recipes I've seen indicate that tantanmen typically includes peanut).
Any help is greatly appreciated as I'd love to be able to make anything even mildly comparable to this. I'd also appreciate any advice on how to thicken the broth (flour or corn starch maybe, or if people think it is really just normal broth + the amount of spices).
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from Japanese Food http://bit.ly/2Aqrvf4 https://ift.tt/eA8V8J
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