Mini Tan Tan Ramen Combo

Our most popular curry rice dish with a good amount of chicken katsu and curry sauce. Can also substitute for fried rice as an add on.

Chicken Katsu Curry Rice

Can't change soup base. Peppercorn numbing spice

Spicy Tonkotsu Ramen

Spicy Beef Ramen

Pork Fried Rice

Tonkotsu Ramen

Our most popular ramen. A rich and savory, mildly spicy sesame soup broth.

Tantan Ramen

Chicken Katsu Plate

Boil the ramen noodles in a pot of salted water according to package instructions. Drain and set aside.

Cook the Noodles

In a pot, combine the broth, sesame paste, soy sauce, and chili oil. Bring to a simmer.

Prepare the Broth

In a skillet, cook the ground pork over medium heat until browned. Add to the broth.

Cook the Pork

Add the spinach to the broth and cook until wilted. Add the cooked noodles and stir to combine.

Add Greens

Garnish with chopped green onion and serve hot.

Serve

In a bowl, mix the ground pork, cabbage, green onion, ginger, garlic, soy sauce, and sesame oil until well combined.

Prepare the Filling

Place a small spoonful of the filling in the center of each gyoza wrapper. Moisten the edges with water and fold to seal.

Fill the Wrappers

In a skillet, heat oil over medium heat. Place gyoza in the skillet and cook until the bottom is golden. Add a splash of water and cover to steam for 5 minutes.

Cook the Gyoza

In a skillet, heat 1 tablespoon of oil over medium heat. Scramble the egg and set aside.

Scramble the Egg

In the same skillet, add the remaining oil and sauté the carrot and peas until tender.

Cook the Vegetables

Add the cooked rice to the skillet, breaking up any clumps. Stir in the scrambled egg and soy sauce.

Combine Rice

Stir in the chopped green onion and serve hot.

Finish and Serve

ramen noodles

ground pork

sesame paste

soy sauce

chili oil

green onion

broth (chicken or vegetable)

spinach

gyoza wrappers

cabbage, finely chopped

green onion, finely chopped

ginger, grated

garlic, minced

sesame oil

water, for sealing

cooked rice

carrot, diced

peas

green onion, chopped

oil (vegetable or sesame)

1. Season the chicken breasts with salt and black pepper. 2. Dredge each piece in flour, dip in beaten eggs, and coat with panko breadcrumbs. 3. Heat vegetable oil in a frying pan over medium heat and fry the chicken until golden brown on both sides, about 5-7 minutes per side. Remove and let it drain on paper towels.

Prepare the Chicken Katsu

1. In a pot, sauté chopped onions until translucent. 2. Add diced carrots and potatoes, cooking for about 5 minutes. 3. Stir in curry powder and cook for another minute. 4. Pour in chicken broth, soy sauce, and honey, and simmer for 15 minutes. 5. Mix cornstarch with water to create a slurry, then add to the sauce to thicken. Cook for an additional 5 minutes.

Make the Curry Sauce

1. Rinse jasmine rice under cold water until clear. 2. Combine rice and water in a pot and bring to a boil. 3. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it stand for 5 minutes before fluffing with a fork.

Cook the Rice

1. Slice the chicken katsu and place it over a bed of jasmine rice. 2. Pour the curry sauce over the chicken and rice. Serve hot.

Assemble the Dish

Chicken breasts

Salt

Black pepper

All-purpose flour

Eggs

Panko breadcrumbs

Vegetable oil

In a large pot, add the pork bones and water. Bring to a boil and then reduce to a simmer. Cook for at least 8 hours, skimming off any impurities that rise to the surface.

After 8 hours, add soy sauce, miso paste, mirin, garlic, ginger, and Sichuan peppercorns to the pot. Let it simmer for an additional hour.

Flavor the Broth

In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.

While the noodles are cooking, soft-boil the eggs (about 6-7 minutes), then peel and set aside. Sauté bok choy in a little chili oil until wilted.

Prepare the Toppings

In each bowl, place a serving of noodles, ladle the hot broth over the noodles, and arrange the bok choy, soft-boiled eggs, and nori sheets on top. Drizzle with additional chili oil and garnish with chopped green onions.

Assemble the Ramen

Pork bones

Water

Soy sauce

Miso paste

Mirin

Garlic cloves

Ginger

Chili oil

Sichuan peppercorns

Noodles (ramen)

Green onions

Soft-boiled eggs

Bok choy

Nori sheets

In a large pot, bring the vegetable broth to a simmer over medium heat. Add minced garlic, grated ginger, soy sauce, Sriracha, and chili flakes. Stir well and let it simmer for about 10 minutes.

In a separate skillet, heat sesame oil over medium-high heat. Add the thinly sliced beef sirloin and cook until browned, about 3-4 minutes. Remove from heat and set aside.

Cook the Beef

In the simmering broth, add the ramen noodles and cook according to package instructions, usually about 3-5 minutes.

Cook the Ramen Noodles

While the noodles are cooking, bring a small pot of water to a boil. Gently add the eggs and boil for 6-7 minutes for soft-boiled eggs. Remove and place them in cold water to stop cooking. Peel and set aside.

Prepare the Eggs

Once the noodles are cooked, divide them into bowls. Pour the hot broth over the noodles, top with the cooked beef, chopped green onions, and nori strips. Halve the soft-boiled eggs and place on top.

Serve hot and enjoy your spicy beef ramen!

Beef sirloin, thinly sliced

Ramen noodles

Sriracha sauce

Garlic, minced

Ginger, grated

Green onions, chopped

Sesame oil

Vegetable broth

Nori sheets, cut into strips

Chili flakes

Slice the pork tenderloin into small pieces. Season with salt and pepper.

Prepare the Pork

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the pork and sauté until cooked through, about 5-7 minutes. Remove and set aside.

In the same skillet, add the beaten eggs and scramble until fully cooked. Remove and set aside.

Scramble the Eggs

Add the remaining sesame oil to the skillet. Add garlic, carrots, and peas. Sauté for about 3-4 minutes until the vegetables are tender.

Sauté the Vegetables

Add the cooked rice, soy sauce, cooked pork, scrambled eggs, and green onions to the skillet. Stir well to combine and cook for another 2-3 minutes.

Combine Ingredients

Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.

pork tenderloin

carrots, diced

green onions, sliced

egg, beaten

salt

pepper

In a large pot, combine pork bones, water, and chicken thighs. Bring to a simmer over medium heat. Skim off any foam that rises to the surface. Simmer for at least 12 hours, adding water as necessary to keep the bones submerged.

In a separate pan, sear the pork belly over medium heat until crispy and cooked through. Remove from heat and slice into thin pieces.

Cook the Pork Belly

In a large pot of boiling water, cook the ramen noodles according to package instructions. Drain and set aside.

In serving bowls, add a portion of cooked ramen noodles. Ladle the hot broth over the noodles. Top with slices of pork belly, soft-boiled eggs, chopped green onions, nori, and a drizzle of sesame oil. Add chili oil to taste.

Assemble the Ramen Bowls

Serve hot and enjoy your homemade Tonkotsu Ramen!

Pork belly

Chicken thighs

Nori (seaweed)

In a large pot, combine the sesame paste, soy sauce, mirin, and chili oil. Stir until well mixed.

Make the Broth

Pour in the chicken broth, then add the minced garlic and grated ginger. Bring the mixture to a gentle simmer over medium heat.

Add Broth and Aromatics

Allow the broth to simmer for about 15 minutes, stirring occasionally to blend the flavors.

Simmer

Cook your preferred ramen noodles according to package instructions. Drain and set aside.

Prepare Noodles

In bowls, place the cooked noodles and ladle the hot broth over them. Garnish with chopped green onions.

Sesame paste

Chicken broth

Place chicken breasts between two sheets of plastic wrap and pound to about 1/2 inch thickness. Season both sides with salt and pepper.

Prepare the Chicken

Set up a breading station: one plate with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast in flour, dip into egg, and then coat with panko breadcrumbs.

Coat the Chicken

Heat vegetable oil in a large skillet over medium heat. Fry the chicken for about 4-5 minutes on each side or until golden brown and cooked through. Drain on paper towels.

Fry the Chicken

Slice the chicken katsu and serve it on a plate with tonkatsu sauce drizzled on top. Accompany with a side of soup and salad.