Menma - Bamboo Shoots
Menma are dried and fermented bamboo shoots. It is a topping that the Japanese added to ramen from the earliest shops. It’s usually served as small, rectangular pieces of preserved bamboo shoot, though more and more shops are sourcing unique pieces like the tender tips or meaty stalks. You’ll find it dried (which must be reconstituted by soaking them in water) or preserved in liquid in bags, jars, or cans. Menma soaks up flavor, so rinse away whatever it was packaged in and season it with your own flavors. For a vegetarian version, use teriyaki sauce instead of chashu seasoning liquid.
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Servings: 6 bowls
Calories: 103kcal
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Equipment
Ingredients
Instructions
- 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 soaking liquid to an airtight container and refrigerate overnight before using.
- Store in the container with the liquid in the refrigerator for up to a week.
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Notes
Be sure to rinse away any of the liquid that the menma was stored or reconstituted in. The smell of menma can be notoriously funky, and you don’t want any of that affecting your ramen.
Nutrition
Serving: 6bowls | Calories: 103kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 81mg | Potassium: 25mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.