Menma Recipe (+VIDEO)
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.
- 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
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.
- 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.
Calories: 47kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 347mg | Sugar: 2g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg