Cook Time
Cook Time
Meat Mixture
  • 120g Ground Beef and Porkor single ground meat
  • 1tbsp Garlic Cloveschopped
  • 1tbsp Ginger Rootchopped
  • 20g Long Green Onionswhite part, coarsely chopped
  • 1/2tsp Doubanjiangchili bean paste
  • 1tsp Red Miso
  • 1tsp Sugar
  • 1tsp Soy Sauce
  • 1tbsp Sake
  • Vegetable Oil
  • 1 Tomatocut into 1cm/0.4″ thick sticks
  • 2/3 Cucumbershredded
  • 4tbsp Spring Onion Leaveschopped, substitute: coriander leaves or garlic chives
  • Shiraganegiwhite part of a long green onion (16cm/6.3″), shredded
  • Hot Chili Oil
  1. Let’s make the sauce. Grind the walnuts with a suribachi mortar and surikogi pestle. You may leave a coarse grind if so desired.
  2. Add the soy sauce and vinegar. Stir to combine. Add the white sesame paste and doubanjiang also known as chili bean paste and mix.
  3. Gradually add the chicken stock to the sauce while combining it evenly. You can also use soy milk instead of the chicken stock. Add the Sichuan pepper to taste and stir to mix. Chill the sauce and the donburi bowl in the fridge.
  4. Let’s prepare the seasoning for the meat mixture. Add the sugar to the red miso in a bowland combine the mixture well. Add the soy sauce and sake. Stir to dissolve the miso thoroughly.
  5. Let’s make the meat mixture. Add the vegetable oil to a pan and turn on the burner. Distribute the oil. Then, place the ground beef and pork mixture into the heated pan. You can also use a single ground meat.
  6. Stir-fry until all the redness in the meat has disappeared. Add the chopped garlic and ginger root. Continue to stir-fry.
  7. When the aroma grows stronger, add the coarsely chopped long green onion. Thoroughly stir-fry until the onion softens.
  8. Reduce the heat to low. Make a space in the center of the pan. Add a small amount of vegetable oil and doubanjiang, chili bean paste to the space. Stir-fry the doubanjiang and bring out the aroma and pungent flavor.
  9. Add the seasoning to the meat.
  10. Distribute it evenly and stir-fry until the liquid is reduced almost completely. Place the meat mixture into a bowl.
  11. Let’s cook the noodles. Place the hiyashi chuka noodles into a large pot of boiling water and follow the cooking time on the package.
  12. Using a mesh strainer, rinse the noodles with running water. Then, quickly place the noodles into a bowl of ice water.
  13. Let’s make Hiyashi Tantanmen. Pour the sauce into the chilled bowl.
  14. Thoroughly rinse the noodles to remove the gooey texture on the surface. Be sure to chill the noodles with ice water to create an extremely refreshing texture. Strain the noodles with a mesh strainer and squeeze out the excess water thoroughly.
  15. Place the noodles into the bowl. Arrange the tomato cut into sticks, thickly shredded cucumber, meat mixture and chopped spring onion leaves.
  16. Place the shiraganegi, shredded white part of a long green onion onto the center. Finally, drizzle on the hot chili oil.
Recipe Notes
  • You can substitute regular fresh ramen noodles with the hiyashi chuka noodles. In that case, cook the noodles for a slightly longer time instructed on the package otherwise chilling in ice water makes the noodles too firm.
  • If you use Tianmianjiang, sweet bean sauce instead of the red miso, check out our previous Tantanmen video on how to make the meat mixture.
  • To make the shiraganegi (shredded white part of a long green onion), check out our yakibuta ramen video.