Easy Menma Recipe
This quick menma recipe transforms canned bamboo shoots into a savory, umami-rich condiment in just 30 minutes. Perfect for topping ramen or adding depth to other dishes. Adapted from Let's Make Ramen by Hugh Amano and Sarah Becan.
Servings: 8 servings
Ingredients
- 8 ounce can bamboo shoots in water
- 2 tablespoons dried bonito flakes 1½g, (also called shaved katsobushi – recipe note #1)
- 1 cup water
- 1/4 cup mirin
- 1/4 cup low-sodium soy sauce
- 1 large garlic clove smashed and peeled
- 1 Arbol chile
Instructions
- Drain and rinse bamboo shoots; set aside.
- Add bonito flakes to a small bowl.
- Bring water to boil in a small saucepan over high heat; pour over bonito flakes. Let stand 10 minutes. WIth a fine mesh strainer, strain liquid back into saucepan and discard solids.
- Add mirin, soy sauce, smashed garlic clove, Arbol chile and bamboo shoots to liquid in saucepan; bring just to boil over medium-high heat. Reduce heat and simmer 10 minutes. Remove from heat to cool.
- Enjoy seasoned bamboo shoots immediately or transfer to airtight container with cooking liquid and refrigerate for up to 1 week.
Notes
- You can find bonito flakes (shaved katsuobushi: simmered, smoked and fermented skipjack tuna) online and in the Asian food section of many large grocery stores.
Nutrition
Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 347mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 0.4mg | Calcium: 6mg | Iron: 0.2mg
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