Serves: 1
Cook Time: 15 minutes

A Taste of Japan:

Tantanmen has its roots in Sichuan, China, where it began as a street food called dan dan mian—a hot noodle dish served with a spicy, oily sauce, ground meat, and preserved vegetables. When the dish made its way to Japan, it was reinterpreted to match local preferences: the broth became creamier, sesame paste was added for richness, and the spice level was often adjusted to be more balanced.

Hiyashi Tantanmen is a more recent Japanese creation, designed as a summer-friendly take on this bold-flavored dish. Instead of a hot broth, it uses chilled noodles and a cold, creamy sesame-based sauce. The result is a refreshing yet satisfying meal that keeps the signature flavors of tantanmen—spicy, nutty, and savory—while offering relief from Japan’s humid summers. It’s a great example of how Japanese cuisine continues to evolve, blending tradition with seasonal practicality.

Ingredients:

• 1 packs Sapporo Ichiban Original
• 3/4 cups soy milk
• 1/2 tbsp mentsuyu (noodle soup base)
• 1 tsp chili oil
• 1/2 tbsp toasted sesame seeds
• 1/2 tsp sesame oil
• 1/4 lb ground pork
• 1/2 tbsp miso
• 1/2 tbsp doubanjiang (spicy chili bean paste)
• 2 tsp sugar
• 1/2 tbsp sake
• 1 clove grated garlic (or garlic paste)
• 1 tsp grated ginger
• Green onion for garnish