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Menma (Seasoned Bamboo Shoots) for Ramen

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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 (Seasoned Bamboo Shoots) is a classic Japanese ramen topping but can also be enjoyed as a snack. Slightly crunchy and extremely flavorful.

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:

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 1/2 a cup of bamboo shoots, 2 cups of water, 1/2 cup of seasoning liquid from Chicken Chashu and 1/4 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.

Menma (Seasoned Bamboo Shoots) is a classic Japanese ramen topping but can also be enjoyed as a snack. Slightly crunchy and extremely flavorful.

Bring to a boil over medium-high heat.

Menma (Seasoned Bamboo Shoots) is a classic Japanese ramen topping but can also be enjoyed as a snack. Slightly crunchy and extremely flavorful.

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Add a handful of bonito flakes, then reduce the heat and simmer for 25 minutes.

Menma (Seasoned Bamboo Shoots) is a classic Japanese ramen topping but can also be enjoyed as a snack. Slightly crunchy and extremely flavorful.

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.

Traditional Shoyu Ramen

Menma is a classic Japanese ramen topping but can also be enjoyed as a snack. Slightly crunchy and extremely flavorful.

Menma (Seasoned Bamboo Shoots) for Ramen

Char Ferrara
Menma (Seasoned Bamboo Shoots) is a classic Japanese ramen topping but can also be enjoyed as a snack. Slightly crunchy and extremely flavorful. 
4.39 from 34 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Japanese
Servings 6 bowls of ramen

Ingredients
 
 

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

Calories: 18kcalCarbohydrates: 4gSodium: 126mgSugar: 2g
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Menma (Seasoned Bamboo Shoots) is a classic Japanese ramen topping but can also be enjoyed as a snack. Slightly crunchy and extremely flavorful.
4.39 from 34 votes (33 ratings without comment)
Recipe Rating




Andrew

Tuesday 30th of January 2024

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!

Carol L

Wednesday 30th of March 2022

Are the bonito flakes eaten or discarded after cooking?

Char

Thursday 31st of March 2022

Hi Carol! They would need to be discarded.

Cara

Tuesday 6th of April 2021

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

Thursday 8th of April 2021

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! :)

Raquel

Thursday 4th of February 2021

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

Sunday 7th of February 2021

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!

Danae Hogg

Wednesday 9th of September 2020

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

Friday 11th of September 2020

Hi Danae! Just a couple of hours is alright, but it's best overnight. Thanks for trying this recipe!