My version of the fermented menma bamboo shoots you find topping ramen in restaurants.
When I first had ramen noodles in restaurants I couldn’t work out what the difference was between the crunchy, tasty menma served on top of the ramen and the tins of bamboo shoots I was buying for my homemade recipes. Menma are fermented bamboo shoots with seasonings, giving them a salty, umami favour. I was unable to source these and started trying to recreate them in the kitchen myself.
1 small tin bamboo shoots
2 tbsp. light soy sauce
1 tbsp. dark soy sauce
1 tbsp. Shaoxing rice wine
1 tbsp. sesame oil
- Bring the bamboo shoots to boil in water in a small saucepan. Then drain, fill with fresh water and repeat. This will remove the chemical smell of the bamboo shoots. Drain in a colander.
- Heat the sesame oil in the same saucepan. Add the bamboo shoots, stir fry to cover in the oil and then add the soy sauces and rice wine.
- Cook for several minutes to allow the flavours to infuse and the liquid to reduce a bit. The bamboo shoots will take on a dark colour from the liquid.
- Remove from the heat. Keep warm until ready to serve and then remove from the liquid with a slotted spoon.