Menma is the staple ramen topping in Japan, which is made from Bamboo Shoots.
Sometimes, it is called “Shinachiku” in Japan.
The crunchy, savory-sweet, soy-saucy-flavored bamboo shoots.
Actually, the real Menma is made from dried and fermented bamboo shoots, but, I am not making the real fermented bamboo shoots.
I am talking about “Menma-like” bamboo shoots topping for ramen noodles.
Although these Menma-like bamboo shoots are not authentic fermented sweet bamboo shoots, yet, has a savory sweet, and earthy flavor, and still you can enjoy the crunchy texture.
It goes perfectly with chewy ramen noodles and even enjoys Menma-like drizzled toasted sesame oil (or Layu chili oil) for a beer tonight!
What’s Menma?
Menma refers to a processed product made by steaming and fermenting a type of bamboo shoot called “sweet bamboo”.
Menma is the Japanese term, and the custom of using seasoned sweet bamboo shoots as the ramen topping is unique to Japan.
In China and Taiwan, they are commonly eaten as a snack or appetizer.
The manufacturing of Menma products is actually not easy, the menma products are produced through many processes with a lot of time and effort.
First, the sweet bamboo shoots are steamed or boiled to remove the scum, then,
slowly fermented naturally for about a month.
They are sun-dried in the sun for 3 to 4 days, rehydrated in water, boiled, and left to rest until it returns to room temperature.
After repeating this process over and over again, it is finally ready to go.
What Does Menma Taste Like?
The “real” menma is fibery, has a crunchy texture, and has a unique aroma, sweetness, and sourness.
The “real” menma is Lacto-fermented, and generally, it is sold in a jar or a package.
Momoya’s Menma is really popular in Japan and has been loved for a long by the Japanese.
The savory sweet and rich sesame oil aroma flavor is so addictive.
It is the perfect unique item for not only ramen noodles but also as an appetizer for beer or on the rice bowl.
Now, I am sure that you understand to make “menma” is not easy at home.
So, I will make Menma-like bamboo shoots for the ramen topping using canned bamboo shoots easily!
Use Canned Bamboo Shoots To Make Homemade Menma
As I said, it’s a super simple easy recipe, so you can use canned bamboo shoots for making homemade Menma.
You can buy it at an ASIAN ingredient section in regular grocery stores.
Drain the bamboo shoots and rinse thoughtfully before using.
There are many Menma bamboo shoots recipes made by stir-frying with toasted sesame oil, but I just simmer canned bamboo shoots with soy sauce-based broth.
In this way, Menma will not be oily (greasy).
You can drizzle toasted sesame oil to finish if desired.
<Otoshi-buta> How To Make Kitchen Paper Lid
Otoshibuta-a inner lid/ drop lid is a popular kitchen tool in the Japanese kitchen, which can help to simmer dishes effectively & quickly.
The drop lid prevents food from breaking up and transfers flavors of a broth quickly & evenly without stirring.
Also, it prevents the dish from drying.
There are adjustable stainless steel lids, silicone, and wooden drop lid in the Amazon market, read this post and get to know about Otoshibuta.
“Menma” Bamboo Shoots : The Staple Ramen Noodle Topping
Ingredients
- 1 Canned bamboo shoots *5.2 oz without the water
- 3 tbsp Japanese Dark Soy Sauce Kikkoman
- 3 tbsp Sake /White wine
- 3 tbsp Sugar
- ⅓ cup Water
- ¼ TSP Hondashi powder/ Chicken soup powder *you can skip this ingredient if you are concerned about the MSG products.
- ½ Dried red chili pepper *Add dried chili pepper to the broth if you like spicy.
- Toasted sesame oil or Layu chili oil for ganish *Optional
Instructions
- Open the canned bamboo shoots, rinse bamboo shoots thoughtfully, and drain the water.
- In a small saucepan, add dark soy sauce, sake / white wine, sugar, and water. *Add hondashi powder/ chicken soup powder and dried chili peppers, optionally.
- Bring the sauce to a boil over medium heat, and add rinsed bamboo shoots.
- Cover the bamboo shoots with the drop lid. Alternatively, use a paper towel, parchment paper, or aluminum foil lid. *Refer to the post on how to make Otoshibuta
- Simmer the bamboo shoots and the sauce for approximately 10-15 minutes, over medium to medium-high heat. Make sure the sauce is boiling with bubbles.
- Turn off the heat and let the sauce cool.*The flavor will soak into the ingredients while the sauce cools down. You can serve homemade menma immediately, yet, it'll be more delicious the next day.
- When serving manma, drizzle toasted sesame oil or Layu chili oil optionally. *Homemade Layu chili oil recipe
- Menma-like bamboo shoots will be stored for about 1 week in a fridge.
HOW TO USE MENMA
- Chop up bamboo shoot menma and add easy lettuce wraps!CHICKEN LETTUCE WRAPSGROUND MEAT LETTUCE WRAPS
Video
Notes
TIME TO BECOME A RAMEN MASTER AT HOME
When you get homemade menma, it’s time to make ramen noodle soup at home!
Here are authentic Japanese ramen noodle soup recipes from scratch to Instant noodles.
Japanese Style TANTANMEN Recipe: Spicy Creamy Ramen
Spicy rich creamy nutty ramen noodles! Easy to make, grab a peanut butter in your panty! Tantanmen is definitely the Japanese ramen you want to try when you are looking for a new flavor and you will be obsessed with the sesame-seasoned soup (peanut butter in this recipe) and the spicy ground pork topping. When you have prepared NIKUMISO (the miso-flavored ground meat) already, you can serve the bowl of TANTANMEN really quickly to your table. (*RECIPE)
Making ramen from scratch is not so hassle in home cooking. I mean, just picking up simple steps despite we can go for the professional ramen-shop grade processes. Yet, this easy homemade shoyu ramen recipe is pretty tasty made of homemade chicken broth. Although I mention it is an easy ramen recipe, still, it needs a little effort more than making instant noodles, which you’ll need a minimum of a day to make Chasyu pork and ramen eggs. (Basically, it’s the marinating time. ) →→→RECIPE
Japanese instant ramen noodles are no longer more than just instant noodles. Thousands of these culturally significant instant noodle products in Japan have dramatically improved flavors and styles since Momofuku Ando created instant noodles in 1958. Not only in Japan, but they’ve also been booming worldwide as another cool Japanese culture. Graduate from regular curly fried instant noodles! Try non-fired stick instant ramen noodles called “Boh ramen” in Japanese to get inspired! It almost drags you into the kitchen rather than going out to ramen shops.(*RECIPE)
Itsuki food non-fry Instant Ramen Noodles
Kumamoto Mokkosu Ramen has been top-selling on Amazon, Japan. You’ll be impressed with this high-quality ramen noodle product that you can’t believe it’s Instant noodles! Rich Tonkotsu soup with aromatic Mar oil. It’s definitely beyond other instant noodle products, and you can enjoy authentic ramen noodles at a reasonable price at home. (*RECIPE)