Best Menma Dried Bamboo Recipes
MENMA (SEASONED BAMBOO SHOOTS) FOR RAMEN
Menma (Seasoned Bamboo Shoots) is a classic Japanese ramen topping but can also be enjoyed as a snack. Slightly crunchy and extremely flavorful.
Provided by Char Ferrara
Categories Appetizer
Time 40m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 18 kcal, Carbohydrate 4 g, Sodium 126 mg, Sugar 2 g, ServingSize 1 serving
MENMA -- DRIED BAMBOO
A Japanese condiment made from prepackaged dried bamboo. This is a recipe from a Okinawan friend. The hardest part of this is getting all the salt out of the dried bamboo! Traditionally, it is used as a condiment for Japanese style noodles. Prep and cooking times are a guess.
Provided by Akikobay
Categories Vegetable
Time 1h20m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Take the bamboo and soak it in cold water for 30 minutes. Change the water several times, squeezing the bamboo to release as much of the salt as possible. The more you change the water, soak and squeeze, the better.
- Give the bamboo a final rinse and squeeze out as much water as possible.
- In a pan, over low heat saute the bamboo in the sesame oil for about 5 minutes until fragrant.
- Add the soy sauce, brown sugar, and sake, plus enough water to cover the bamboo. You should add at least 1/2 cup of water.
- Cook slowly over low heat until the liquid is mostly evaporated.
- Add sesame chili oil to taste and toss with sesame seeds.
- I enjoy this cold or warm.
Nutrition Facts : Calories 723.7, Fat 40.7, SaturatedFat 5.8, Sodium 4047.5, Carbohydrate 66.8, Fiber 3.8, Sugar 54.2, Protein 12.7
MENMA - BRAISED BAMBOO RAMEN TOPPING
I normally make this using whole refrigerated bamboo shoot that I can purchase in Japanese market nearby in California. If whole bamboo shoot is used, cut lengthwise into about 1/4 in slices first. Then cut into 1/4 inch slices. Finally cut the 1/4 inch slices into half. The slices do not need to be perfect - they will taste great when finished. You can also use canned bamboo as well (although taste will be not as good as the fresh version). Menma is granddaddy of one of ramen toppings. In old days if you ordered ramen in Tokyo this was always one of the toppings along with shoyu or soy sauce flavored soup. You can purchase this in a bottle commercially but the cost is quite high for a small bottle. I like to sometimes serve this as a snack for beer, white wine or sake. If served as snack, it is very good with sprinkling of roasted sesame seeds on top.
Provided by Rinshinomori
Categories Vegetable
Time 20m
Yield 2 C
Number Of Ingredients 9
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.
Nutrition Facts : Calories 148.7, Fat 5.4, SaturatedFat 0.8, Sodium 1509.5, Carbohydrate 21.3, Fiber 5.8, Sugar 12.1, Protein 8.8
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