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Menma (メンマ) – Seasoned Bamboo Shoots for Ramen
More recipes: Japanese Recipes · Sauces and Basic Recipes · All Asian Recipes
Menma (メンマ) – Seasoned Bamboo Shoots for Ramen
Laura Chen
4-6
15 minutes
30 minutes
40
Japanese
Side dish
Menma are bamboo shoots that you simmer in soy sauce, mirin, sake and kombu, then leave to steep in the marinade. They stay firm to the bite and taste salty-sweet with plenty of umami. On ramen they sit next to the egg and chashu.
Ingredients
- 200 g pre-cooked bamboo shoots, cut into strips
- 480 ml water
- 120 ml soy sauce
- 60 ml mirin
- 2 tbsp sugar
- 1 piece dried kombu (about 5 cm / 2 in)
- 1 tbsp sake
- Optional: 1 piece ginger (about 2 cm / 1 in), thinly sliced
Instructions
Prepare the bamboo shoots:
- Rinse the pre-cooked bamboo shoots thoroughly under running water to remove any preserving liquid.
Make the marinade:
- Bring the water, soy sauce, mirin, sugar and sake to a boil in a medium pot. Add the kombu and the ginger, if using, to give the marinade extra flavor.
Cook the bamboo shoots:
- Add the bamboo shoots to the boiling marinade and turn down the heat. Simmer gently for 20 to 30 minutes, until the shoots have taken on the flavors of the marinade.
Marinate:
- Take the pot off the heat and let the bamboo shoots cool in the marinade. For more flavor, leave them in the marinade in the fridge for at least 2 hours, ideally overnight.
Serve:
- Drain the menma and arrange them as a topping on a hot bowl of ramen. Use the leftover marinade as a base for soups or other dishes.
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More recipes: Japanese Recipes · Sauces and Basic Recipes · All Asian Recipes