Quick Menma Recipe

You know those flavorful bamboo shoots in your favorite ramen bowl? That’s menma, and I used to think it was too complicated to make at home. But when I couldn’t find it in stores, I decided to experiment. This quick version, ready in 30 minutes, comes surprisingly close to the real thing.

This isn’t the traditional lacto-fermented menma that takes weeks to prepare. Instead, it starts with canned bamboo shoots, easily found in most grocery stores, and infuses them with bonito, soy sauce, and mirin. The process is simple, but the flavor transformation is almost magical. It’s like coaxing a secret out of those humble canned shoots, turning them into something that can hold its own alongside your most ambitious ramen creations.

Ingredients for this Quick Menma

• Bamboo shoots: Look for canned bamboo shoots in water. They’re usually in the Asian food section of your grocery store.
• Bonito flakes: These dried, fermented, and smoked skipjack tuna flakes add a deep umami flavor. I usually find them near the nori sheets or other Japanese ingredients. You can also buy them online.
• Water: Filtered if you have it, but tap water works fine too.
• Mirin: This sweet rice wine is a key flavor component. If you can’t find it, a touch of sugar dissolved in sake can work in a pinch.
• Soy sauce: I use low-sodium for better control over the salt level. Choose a Japanese-style soy sauce for the most authentic flavor.
• Garlic: One large clove, smashed and peeled. This infuses the menma with a subtle garlic flavor without overpowering it.
• Arbol chile: This adds a gentle heat. If you can’t find it, a small dried red chile or a pinch of red pepper flakes will do the trick.

What is Menma?

If you’re not familiar with Menma, it’s a Japanese condiment traditionally made from fermented bamboo shoots. It’s a common topping in ramen, adding a savory, slightly chewy texture and umami flavor to the bowl. While it originates from China, it’s become an essential component in many Japanese dishes, especially ramen.

Traditional vs. Quick Method

Traditional menma is made through a lengthy process of sun-drying bamboo shoots and then fermentation, which can take several weeks. This method develops complex flavors and a distinctive texture. My quick method, while not fermented, infuses canned bamboo shoots with similar flavors in just 30 minutes. While it may not have the exact same depth as the traditional, it’s a great way to add authentic flavor to your dishes without the long wait or complicated process.

Make-Ahead and Storage

You can make this quick menma ahead and store in an airtight container in the refrigerator for up to one week. Keep the menma submerged in its cooking liquid to maintain flavor and prevent drying out. It’s best to bring it to room temperature before using, especially if you’re adding it to hot dishes like ramen.

This quick menma recipe brings the flavors of your favorite ramen shop to your home kitchen. Whether you’re topping a steaming bowl of ramen or adding depth to stir-fries, this simple condiment is a great one to have on hand. Give it a try, and you might find yourself reaching for it more often than you’d expect!

How to Make Menma

Start by draining and rinsing the canned bamboo shoots. Add bonito flakes to a small bowl and pour boiling water over them, letting them steep for 10 minutes. Strain the liquid back into the saucepan, discarding the solids.

Add mirin, soy sauce, smashed garlic clove, Arbol chile, and bamboo shoots to the saucepan. Bring the mixture just to a boil over medium-high heat, then reduce heat and simmer for 10 minutes. Remove from heat and let cool. Your menma is ready to use immediately, or you can transfer it to an airtight container with the cooking liquid and refrigerate for up to a week.