Menma (Seasoned Bamboo Shoots) is a classic Japanese ramen topping but can also be enjoyed as a snack. Slightly crunchy and extremely flavorful. This is Part 3 of the Ramen At Home series for Traditional Shoyu Ramen.
Menma is a condiment made from dried and fermented bamboo shoots. The dried bamboo shoots are reconstituted then seasoned in dashi. Menma is famously used as a topping for ramen, but can also be served as a snack or appetizer. They are slightly crunchy and oh so flavorful!
This Menma recipe is from the "Ramen at Home" cookbook by Brian MacDuckston of ramenadventures.com, and Part Three of a six-part series featuring his Traditional Shoyu Ramen recipe.
Here are the links to the rest of the posts in this series:
- Shoyu Tare
- Chicken Chashu
- Half-Boiled Ajitama (Seasoned Eggs)
- Basic Clear Chicken Soup
- TRADITIONAL SHOYU RAMEN
How to Make Menma (Seasoned Bamboo Shoots)
You'll find menma bamboo shoots dried or preserved in liquid in bags, jars or cans. Regular canned sliced bamboo shoots will also work. If you are using dried menma, you'll need to first soak them in water to reconstitute them. Regardless of the type of menma you use, be sure to give it a good rinse after taking it out of the package or can.
Combine ½ a cup of bamboo shoots, 2 cups of water, ½ cup of seasoning liquid from Chicken Chashu and ¼ cup mirin in a medium saucepan.
If you are making this recipe independently and do not have the seasoning liquid from the Chicken Chashu, you can use teriyaki sauce.
Bring to a boil over medium-high heat.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Add a handful of bonito flakes, then reduce the heat and simmer for 25 minutes.
Remove from the heat and let cool. Transfer the menma and its soaking liquid to an airtight container and refrigerate overnight before using.
The menma with the liquid can be stored in the refrigerator for up to a week.
Use the menma as a topping for ramen or enjoy as a snack.
Menma (Seasoned Bamboo Shoots) for Ramen
Ingredients
- ½ cup bamboo shoots (unseasoned menma)
- 2 cups water
- ½ cup seasoning liquid from Chicken Chashu or teriyaki sauce
- ¼ cup mirin
- 1 handful bonito flakes katsuobushi
Instructions
- Combine the menma, water, chashu seasoning liquid and mirin in a medium saucepan.
- Bring to a boil over medium-high heat, add the bonito flakes, then reduce the heat and simmer for 25 minutes.
- Remove from the heat and let cool. Transfer the menma and its seasoning liquid into an airtight container and refrigerate overnight before using.
- Store in the container with the liquid in the refrigerator for up to a week.
Nutrition
Ralse says
How long would it last in the freezer?
I currently buy expensive menma from the UK.
Char says
Hi Ralse! Menma will last in the freezer for about 6 months.
Cheers!
~Char
Jen says
If I made these early in the morning, should they still sit overnight? Or just like 8 hours? 12?
Char says
Hi Jen!
Overnight, even up to a couple of days is totally fine. It will absorb even more flavor. Enjoy! 🙂
Jesper says
how many grammes are in a handful of bonito flakes?
Char says
Hi Jesper! I would say...approximately 10 grams.
Hope that helps!
Jesper says
that helps immensely, thank you!
Danae Hogg says
Do the have to sit overnight? I want to make them today so they will only sit for a couple of hours is that alright?
Char says
Hi Danae! Just a couple of hours is alright, but it's best overnight. Thanks for trying this recipe!
Raquel says
Hello!
Is there anything I can do with the remaining liquid ? Can I save it for next time or use it in ramen broth ?
Char says
Hi Raquel! You could use it as a stir-fry sauce, or thicken it with cornstarch mixed with water to use it as teriyaki sauce over chicken or salmon. If you'd like to save it for next time, I recommend freezing the liquid. Hope this helps!
Cara says
Hello! You put 1/2 cup of mirin in your post but it says 1/4 cup in the recipe portion. Which is the correct one? 🙂 Thank you in advance!
Char says
Oops! Thanks so much for bringing this to my attention, Cara! It should be 1/4 cup. I've corrected it in the post. Thanks again! 🙂
Carol L says
Are the bonito flakes eaten or discarded after cooking?
Char says
Hi Carol! They would need to be discarded.
Andrew says
Hi! More of a comment than a question but just wanted to say how it’s crazy how bad the Menma initially smelled and I thought to myself oh no I don’t think I’m gonna like this but after cooking it it’s probably one of the best things I’ve ever eaten! I made the chicken char siu to go along with it as toppings (also the eggs that use the same liquid) and I honestly found myself enjoying it more than either!