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. In this post you’ll learn everything about Menma food and how to make menma for ramen in less than 15 minutes.
What is Menma?
Menma (メンマ or 麺麻 ) is the Japanese word for fermented bamboo shoots, which are dried before the process of fermentation. It’s originally from China, and is also called Shinachiku (支那竹). Other names for menma include Pickled Bamboo Shoots, Seasoned Bamboo Shoots, and Preserved Japanese Bamboo Shoots.
Traditionally, menma bamboo shoots are seasoned with soy sauce, sugar, salt, sesame oil, and other ingredients. It’s then dried in the sun before the fermenting process. The traditional menma is very flavorful, but takes too long and too much effort to make. My version skips the long drying and fermenting process, and make a quick and easy homemade menma that’s still full of flavor!
Ingredients and Substitutes
- Bamboo Shoots: You can find canned bamboo shoots in most local Asian grocery stores. Avoid pre-cut bamboo shoots as I find they’re often too soft. You can also order it online from Amazon, and this is the brand I used in this recipe.
- Sesame Oil: It adds an authentic nutty flavor to the dish. You can sub vegetable oil in a pinch.
- Garlic: Use fresh garlic for the best flavor.
- Chicken Bouillon Powder: It adds so much flavor to the bamboo shoot. You can find it in most grocery stores. It’s also available online.
- Soy Sauce: I recommend using low sodium soy sauce to reduce the salt intake. If you don’t have one, you can use regular soy sauce. Sub dark soy sauce if you prefer a darker color.
- Mirin: It’s an essential condiment in Japanese cuisine. Mirin adds a sweet and tangy flavor to the dish. Substitute dry sherry if you prefer.
- Sugar: I used the regular granulated sugar for this recipe.
- Water: You’ll need to mix chicken bouillon powder with water to make the stock.
How to Make Menma Bamboo Shoots at Home
1. Cut bamboo shoots into thin slices, about 1/4-inch thick, and 2-inch long.
2. Mix together chicken bouillon powder and water, then set aside.
3. In a non-stick skillet over medium heat, add sesame oil and minced garlic. Sauté for about 1 minute. Add sliced bamboo shoots. Stir-fry for about 2 minutes.
4. Then add the chicken stock mixture, soy sauce, mirin, and sugar. Mix and bring to a boil.
5. Reduce the heat and simmer uncovered for about 10-15 minutes until the liquid has mostly evaporated.
6. You can serve immediately or store the menma in an airtight container in the refrigerator.
Tips & Tricks
- Avoid pre-sliced bamboo shoots as they’re often too soft.
- Cut them into thin slices so that they can soak up all the delicious flavor.
- If you don’t the like the flavor from the can, you can soak the sliced bamboo in boiling water briefly before cooking.
- You can add chilli pepper to your menma if you’d like to have a spicy flavor.
Ways to Use Menma
- As a Ramen Topping: this is the most common way to serve menma bamboo shoots, which add an amazing flavor and crunchy texture to the ramen noodles.
- As a Side Dish: you can also serve it as a side dish with rice.
- As a Snack: it can be enjoyed on its own as a snack.
Frequently Asked Questions
How to Store Menma and How Long Does It Last?
It’s best to store Menma in an airtight container in the refrigerator. It can last up to 1 week.
What Does Menma Taste Like?
The store-bought menma is sweet, savory, and full of flavor with a crunchy texture. This homemade recipe produces a menma that’s also very flavorful, but not as crunchy.
Where to Buy Menma for Topping?
You can find menma from most local Japanese grocery stores. It’s usually in a jar in the condiment section or a vacuum pack in the refrigerated section. Alternatively, you can order them online from Amazon.
If You Like This Recipe Try These Out:
I hope you like this recipe, and if you tried it, let me know how your Menma turns out in the comments below!
Menma Recipe (+VIDEO)
Ingredients
- 1 can bamboo shoot (about 19oz with water, and 10oz drained for each can)
- 1 tablespoon sesame oil
- 2 teaspoons garlic finely minced
- 1/2 cup water
- 1 ½ teaspoons chicken bouillon powder (Chinese chicken stock powder)
- 1 tablespoon low sodium soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
Instructions
- 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.
Notes
- Avoid pre-sliced bamboo shoots as they’re often too soft.
- You can add chilli pepper to your menma if you’d like to have a spicy flavor.
Video
Nutrition
Joann says
Thank you so much for an easy alternative. I added a splash of black vinegar (for color and to add a bit tart to mimic “ferment” taste) and splash of fish sauce.
I’m sure it would be just as delicious without my add-ons!