Spicy, savory, hot, broth. I ordered this tantanmen at a Japanese restaurant in Milan, after spying it on the ‘specials’ menu. Why not, I thought.
Spicy ground pork was served on top of ramen noodles in a savoury sesame broth, and I can’t stop thinking about it. I’ve had my fair share of ramen, good and bad, but I hadn’t had the sesame broth before and I loved it, and the spicy meat also burned a hole in me in a good way.
So much in fact that I’m already plotting on getting some more on my next trip to Milan, and will be hunting down this dish on future Japanese or Chinese (apparently tantanmen are similar to dandan noodles) restaurant visits.
If you can’t wait until your next trip to a ramen shop or one in Milan, here are a few recipes you can try to recreate it at home: Sesame and Chile Ramen (Tantanmen) from Saveur, this one with ground pork from The Aimless Cook, or Chicken Tantanmen Ramen from Chef Sally Jane.
That’s what I’m craving. And check out my past cravings.