Description
Menma is a popular Japanese condiment that is both crunchy and flavorful. It’s made from lactate-fermented bamboo shoots and is commonly used as a ramen noodle topping. In this post, you’ll learn everything there is to know about Menma food and how to make Menma for Ramen in under 15 minutes.
Ingredients
Scale
- 1 can bamboo shoot (about 19oz with water, and 10oz drained for each can)
- 1 tablespoon sesame oil
- 2 teaspoons garlic finely minced
- 1/2 cup water
- 1 ½ teaspoons chicken bouillon powder (Chinese chicken stock powder)
- 1 tablespoon low sodium soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
Instructions
- Drain and thoroughly rinse the canned bamboo shoot.
- Cut them into thin slices, about a quarter-inch thick and two inches long. (Optional: strain them through a strainer and rinse with hot water to remove the flavor from the can.)
- Combine the chicken bouillon powder and water in a small mixing bowl. Set aside after thoroughly mixing.
- Heat sesame oil and minced garlic in a nonstick skillet over medium heat.
- After about 1 minute, add the sliced bamboo shoots. For about 2 minutes, stir-fry.
- Then stir in the chicken stock, soy sauce, mirin, and sugar. Bring everything together and bring it to a boil.
- Reduce the heat to low and leave uncovered for 10-15 minutes, or until the liquid has mostly evaporated.
- You can serve the menma right away or refrigerate it in an airtight container (with the remaining liquid). It will last for up to a week.
Notes
Pre-sliced bamboo shoots should be avoided because they are frequently too soft.
If you want a spicy flavor, add some chilli pepper to your menma.
- Category: Side Dish
- Cuisine: Japanese
Nutrition
- Serving Size: 4 servings
- Calories: 47kcal
- Sugar: 2g
- Sodium: 347mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 4g
- Protein: 1g
- Cholesterol: 1mg
Keywords: Bamboo shoots for ramen, pickled bamboo shoots, menma recipe, menma ramen recipe, side dish