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Spicy Sesame Tantanmen Ramen with Half-Boiled Egg
A flavorful Japanese‑Korean fusion ramen featuring a creamy spicy sesame sauce, ground pork, crisp bok choy and mung bean sprouts, and perfectly half‑boiled eggs that stay intact thanks to a salt‑vinegar water bath.
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Cost Breakdown
Critical Success Points
- • Step 1 – Properly boiling and soaking the eggs to keep them intact.
- • Step 2 – Achieving a smooth, well‑emulsified spicy sesame sauce.
- • Step 3 – Cooking the pork without burning the sauce.
Safety Warnings
- • Handle boiling water and hot oil with care to avoid burns.
- • Use oven mitts when transferring the hot pot of eggs to the ice bath.
- • Do not leave the skillet unattended while frying garlic.
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Find my Katsudon recipes in my book, The Wok, or on my channel here.
A comforting Japanese rice bowl featuring leftover chicken katsu, simmered in a savory dashi broth with onions, then topped with lightly set eggs. Served over steamed rice and garnished with scallions or mitsuba, this quick‑fix katsudon turns leftovers into a satisfying main dish.