Menma Recipe. Combine the menma, water, chashu seasoning liquid and mirin in a medium saucepan. Remove from the heat and let cool. Transfer the menma and its seasoning liquid into an airtight container and refrigerate overnight before using.
Since they are mainly produced in China and Taiwan, menma is also known as shinachiku (支那竹), as in Chinese bamboo.
With a subtle sweetness, menma is one of the common toppings for noodle soups.
Place in a container and keep refrigerated or can be frozen.
You can cook Menma Recipe using 9 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Menma Recipe
- You need 250 g of Bamboo shoots.
- It's 1 Tbsp of sesame oil.
- It's 800 g of Water.
- It's 10 g of Kombu.
- Prepare 15 g of Katsuoboshi.
- You need 10 ml of Mirin.
- Prepare 30 ml of Dark Shoyu.
- You need 30 ml of chashu sauce.
- It's 5 g of white sugar.
Menma is a popular Japanese condiment that's slightly crunchy and full of flavors. It's made from lactate-fermented bamboo shoots, and often used as a topping for ramen noodles. This recipe was translated from a Japanese youtube video. Add the soy sauce, brown sugar, and sake, plus enough water to cover the bamboo.
Menma Recipe instructions
- Make Dashi from Kombu and Katsuoboshi.
- Fry the menma in oil on low heat for 3 minutes.
- Combine all ingredients in pan and boil until liquid is evaporated.
Cook slowly over low heat until the liquid is mostly evaporated. This is a recipe translated from a Japanese Ramen book. Menma is used in many ramen around Japan. They are dried fermented bamboo shoots. Look for unseasoned pre-cooked bamboo shoots.