Menma Seasoned Bamboo Shoots For Ramen Recipes

MENMA RECIPE (+VIDEO)

Steps:

• Drain and rinse the canned bamboo shoot thoroughly.
• Cut them into thin slices, about 1/4-inch thick and 2-inch long. (Optional: you can place them in a strainer and pour hot water over to get rid of the flavor from the can)
• In a small bowl, mix together chicken bouillon powder and water. Mix well and set aside.
• In a non-stick skillet over medium heat, add sesame oil and minced garlic.
• Sauté for about 1 minute and add sliced bamboo shoots. Stir-fry for about 2 minutes.
• Then add the chicken stock mixture, soy sauce, mirin, and sugar. Mix and bring to a boil.
• Reduce the heat and simmer uncovered for about 10-15 minutes until the liquid has mostly evaporated.
• You can serve immediately or store the menma in an airtight container (with the remaining liquid) in the refrigerator. It'll last up to 1 week.

MENMA (SEASONED BAMBOO SHOOTS) FOR RAMEN

Steps:

• Combine the Bamboo Shoots (1/2 cup), Water (2 cup), Teriyaki Sauce (1/2 cup) and Mirin (1/4 cup) in a medium saucepan.
• Bring to a boil over medium-high heat, add the Bonito Flakes (1 handful), 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.

MENMA (SEASONED BAMBOO SHOOTS) FOR RAMEN

Steps:

• 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.

BAMBOO SHOOTS FOR RAMEN RECIPE

Steps:

• 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.

MENMA - BRAISED BAMBOO RAMEN TOPPING

Steps:

• In a frying pan add sesame oil and stir fry bamboo slices for 1 - 2 minutes over medium heat.
• Reduce heat to low and add all other ingredients and stir fry for additional 15 minutes or until most of the liquid is gone.
• Place in a container and keep refrigerated or can be frozen. Used as topping for ramen or can be served as appetizer with white wine, beer, or sake.