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This time, Chef Osawa from the Michelin Bib Gourmand-listed restaurant Shuchuka Kushin in Shinmachi, Osaka, introduced us to his chilled tantanmen noodles, perfect for summer.
Only soy milk is used for the soup. The sauce can be stored and used in a variety of dishes. The chef also showed us how to make instant red chili oil.
- Ingredients:
200g coarsely ground pork
200g pork thighs
1 tbsp doubanjiang (Chinese chili bean paste)
1 tbsp garlic, minced
1 tbsp tianmianjiang (Chinese sweet bean sauce)
1 tbsp meicai (Chinese pickled vegetables), de-salted and steamed with soy sauce and sake
200cc Chinese soup
1/2 tbsp Chinese rich soy sauce
2 tbsp sugar
2 tbsp tahini (Sesame seed paste)
A pinch of salt
Scallion
Small green peppers
Vegetable oil
1 tsp Sichuan pepper
2 tbsp red pepper
A bowl of thin Chinese noodles
Soy milk
Red chili oil
Japanese pepper
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