Tan-Men タンメン – ‘Midnight Diner: Tokyo Stories’

Watch How To Make Tan-Men

Click here to watch on YouTube

Episode of Tan-Men from Midnight Diner: Tokyo Stories

Midnight Diner features Japanese dishes that are more representative of home cooked recipes than Japanese restaurant menus in the US.  If you’re interested in Japanese home cooked meals, you will enjoy this show as much as I do!

My Other Recipes

Tan-Men episode is Season 1, Episode 1 on Netflix.

Introducing Chuka-Dashi Powder

Fun Fact: It’s actually not common to make chicken stock from scratch in Japan because it’s not easy to find chicken bones or whole chicken at local Japanese grocery stores.  Therefore the Japanese use the Chuka Dashi Powder (中華だし) to make Asian (especially Chinese) cooking.  Do you know what this is?

While Japanese dashi is typically made of kombu, bonito flakes, and/or anchovies (read this detailed post about dashi), Chuka (meaning “Chinese” in Japanese) Dashi is basically the soup (湯) that is made with chicken, pork, and/or oyster or clams, for making the soups or the sauces in Chinese cooking.

Just like Japanese dashi powder, you need to dissolve chuka dashi powder in hot water to make the soup stock.  This seasoning is sometimes sprinkled over stir fry dishes to give some additional flavor.

In case you’re wondering, dashi powder in Japan are mostly MSG-free.

Asian vs. Western Chicken Stock

Recommendation: When you make Asian food with chicken stock, I highly recommend using chicken stock made with simple chicken, ginger, and green onion (and garlic), and not western chicken stock made with carrots, onions, or other vegetables in it.  As you can imagine, the chicken stocks taste very different.

You can purchase a can of chicken stock like these in Asian grocery stores.

However, I know many of you prefer making stock from scratch, so here’s a quick tutorial on how to make Homemade Chicken Stock. 

Ingredients for Tan-Men

Meat: Usually sliced pork belly is used in Tan-Men.  You can find these sliced pork belly in Japanese, Korean or Chinese grocery stores.  They look like bacon but they are raw and not cured.  You can substitute with other kinds of meat.

Vegetables/Mushrooms: Typically these five ingredients are used.  Cabbage, carrot, bean sprout, green onion, and dried wood ear mushrooms.  Dried wood ear mushrooms are often found in Chinese dishes, and it is mainly added for the texture.  It comes in a big package so you could omit if you don’t plan to use it for other recipes.  But it’s a fun ingredient to experiement with and makes the dish more authentic.

Noodles: I used noodles from Tan-Men package I purchased at my local Japanese grocery store.  You can use the ramen noodles or Chinese style noodles.

In the Tan-Men episode of Midnight Diner series, some customers ask the master (the chef at the diner) to make Tan-Men without noodles because they are eating at late night .  Tan-Men has lots of vegetables in the soup and it’s quite fulfilling.  But I have no will powder to eat Tan-Men without noodles.  How about you? 🙂

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Tan-Men

5 from 3 votes

Print

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Course: Main Course

Servings: 2

Ingredients

• 6 pieces dried wood ear mushrooms (6 pieces = 4 g)
• 3 green onions/scallions
• 4-5 leaves cabbage
• 2 inches carrot (2” = 5 cm)
• 4 oz bean sprouts (4 oz = 114 g)
• 1 Tbsp neutral flavor oil (vegetable, canola, etc)
• 4 oz pork belly slices (4 oz = 114 g)
• 1 Tbsp sake
• Freshly ground black pepper
• kosher salt
• 1 tsp sesame oil
• water (for boiling noodles)
• 8.5 oz ramen noodles (8.5 oz = 240 g)

Chicken Stock (3⅓ cup or 800 ml) (See Notes for homemade stock)

• 4 tsp Chuka Dashi (Chinese seasoning)
• 3⅓ cups water (3 1/3 cups = 800 ml)

Instructions

1. Gather all the ingredients.
   

2. Make the soup. In a medium saucepan, dissolve 4 tsp of Chuka Dashi in 3⅓ cups (800 ml) of hot water. Mix well and bring to boil then set aside. Alternatively, you can use my homemade Chicken Stock recipe.

   

3. In a small bowl, add dried wood ear mushrooms and add just enough water to cover them. Re-hydrate until soft and squeeze to remove the water. Cut green onion into 2 inches (5 cm).

   

4. Cut the cabbage leaves into bite size pieces. Cut the carrot into thin slabs and then cut them in half. Rinse the bean sprouts under running water.

   

5. Start preparing a big pot of water to cook noodles. While waiting, heat the wok or large frying pan on high heat (if non-stick frying pan, medium to medium high heat). Once it’s hot, add oil and swirl the oil around to coat the wok. Then add the pork belly and cook until no longer pink.

   

6. Add 1 Tbsp sake. Then add wood ear mushrooms, green onion, and carrot.

   

7. Add the cabbage and bean sprouts.

   

8. Season with freshly ground black pepper and pinch of kosher salt.

   

9. Once the cabbage is tender, add the chicken stock and bring to simmer.

   

10. When the water is boiling, add the noodles by loosening them up with hands. Cook the noodles according to the package instructions. Drain well and divide the noodles into two bowls.

    

11. Pour the toppings and soup over the noodles and serve immediately. 

    

12. Dash of white pepper is great for enhancing the noodles' flavor.

    

Recipe Notes

Chicken Stock: For homemade recipe, please click here.  Please read the blog post about Asian chicken stock vs. western chicken stock.  We need to use Asian chicken stock for this recipe.

 

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.