Menma Recipe Video Food

MENMA - BRAISED BAMBOO RAMEN TOPPING

Menma - Braised Bamboo Ramen Topping image

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

Ingredients

500 g bamboo shoots, sliced
2 teaspoons sesame oil
2 tablespoons oyster sauce
2 garlic cloves, minced
2 tablespoons soy sauce
100 ml water
2 teaspoons sugar
1 tablespoon rice vinegar
1/4 teaspoon red pepper flakes

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

MENMA -- DRIED BAMBOO

Menma -- Dried Bamboo image

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

Ingredients

8 ounces dried bamboo (packaged dried and salted, use up to 12 oz.)
2 -4 tablespoons sesame oil
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup sake
water
sesame chili oil, to taste (la yu)
3 tablespoons sesame seeds (toasted)

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

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Menma Recipe Video Food

MENMA - BRAISED BAMBOO RAMEN TOPPING

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.

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