This Japanese Tantanmen is made with springy udon noodles served in a chilled sesame broth that's rich yet refreshing and topped with a fiery beef stir-fry with chili oil.
- 3 tablespoons sesame paste - 1/2 cup chicken stock - 1/2 cup soy milk - 1/2 teaspoon salt - 1 tablespoon sesame oil - 10 grams garlic (grated) - 8 grams ginger (grated) - 1/2 teaspoon ground Sichuan pepper - 2 teaspoons sugar - 150 grams ground beef - 1 tablespoon miso - 1 tablespoon doubanjiang - 1 tablespoon oyster sauce - 2 servings udon noodles - 1 scallion (greens chopped) - 1 teaspoon toasted sesame seeds - 2 teaspoons chili oil (to taste)
Add the sesame paste to a bowl and add a few tablespoons of chicken stock to it at a time, fully dissolving the sesame paste before adding more liquid.
Once the sesame paste is smooth and pourable, stir in the remaining chicken stock as well as the soy milk and salt. Cover and refrigerate to chill.
Add the toasted sesame oil, garlic and ginger to a frying pan and saute until it's very fragrant (about 1 minute).
Add the ground Sichuan pepper and sugar and stir for a few seconds.
Add the ground beef and chop it up with the side of a spatula to break it into small crumbles.
Once the beef is fully cooked, add the miso, doubanjiang, and oyster sauce and stir-fry to incorporate.
Boil the udon noodles according to the package directions and then drain and chill under cold water. Dump the udon into a bowl of ice water to chill further.
Drain the udon thoroughly and split it between two bowls. Divide the chilled sesame soup between the two bowls.
Garnish the noodles with the spicy beef, toasted sesame seeds, scallions and chili oil to taste.