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!
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.
Bring to a boil over medium-high heat.
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
- 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.