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Menma: Seasoned Bamboo Shoots for Japanese Ramen
More recipes: Japanese Recipes · Sauces and Basics · All Asian Recipes
45 Mintotal
4-6servings
–kcal
Japanese
CuisineMenma: Seasoned Bamboo Shoots for Japanese Ramen
Laura Chen
4-6
15 Minuten
30 Minuten
Japanese
Side dish
Menma are seasoned bamboo shoots and a standard topping on traditional Japanese ramen, valued for their savory flavor and crunchy bite. Ramen shops in Japan have served them for generations, and fans of Japanese food expect them in the bowl. Menma starts from fermented bamboo shoots that cook in a rich seasoning liquid until they turn slightly salty and full of umami.
Good menma takes some patience: the shoots need time in the pot and more time in the marinade so the flavor reaches the center. The bamboo keeps its texture while the soy sauce, mirin and sake add depth. Besides ramen, you can use menma in other Japanese dishes when you want extra crunch and savory flavor.
Good menma takes some patience: the shoots need time in the pot and more time in the marinade so the flavor reaches the center. The bamboo keeps its texture while the soy sauce, mirin and sake add depth. Besides ramen, you can use menma in other Japanese dishes when you want extra crunch and savory flavor.
Ingredients
- 200 g precooked bamboo shoots, cut into strips
- 2 cups water
- ½ cup soy sauce
- ¼ cup mirin
- 2 tbsp sugar
- 1 piece dried kombu (about 5 cm / 2 inches)
- 1 tbsp sake
- Optional: 1 small piece of ginger, thinly sliced
Instructions
Prepare the bamboo shoots:
- Rinse the precooked bamboo shoots well under running water to wash off any packing liquid.
Make the marinade:
- Bring the water, soy sauce, mirin, sugar and sake to a boil in a medium saucepan. Add the kombu and, if using, the ginger for extra flavor.
Cook the bamboo shoots:
- Add the bamboo shoots to the boiling marinade and lower the heat. Let them simmer gently for 20-30 minutes, until they have soaked up the flavor of the marinade.
Marinate:
- Take the pan off the heat and let the bamboo shoots cool in the marinade. For a stronger flavor, refrigerate them in the marinade for at least 2 hours, ideally overnight.
Serve:
- Drain the menma and arrange them on top of a hot bowl of ramen. You can use the leftover marinade as a base for soups or other dishes.
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More recipes: Japanese Recipes · Sauces and Basics · All Asian Recipes