Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, menma recipe. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Menma Recipe is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Menma Recipe is something which I have loved my whole life.
Menma (Seasoned Bamboo Shoots) is a classic Japanese ramen topping but can also be enjoyed as a snack. Real menma requires fermentation and is difficult to make at home but you can use this quick method with bamboo shoots to make a substitute topping. By request, this is a video on how to make menma (bamboo shoot topping) for ramen.
To begin with this particular recipe, we have to prepare a few components. You can have menma recipe using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Menma Recipe:
- Take 250 g Bamboo shoots
- Get 1 Tbsp sesame oil
- Prepare 800 g Water
- Prepare 10 g Kombu
- Get 15 g Katsuoboshi
- Get 10 ml Mirin
- Take 30 ml Dark Shoyu
- Take 30 ml chashu sauce
- Take 5 g white sugar
Menma is granddaddy of one of ramen toppings. I normally make this using whole refrigerated bamboo shoot that I can purchase in Japanese market nearby in California. Menma (Seasoned Bamboo Shoots) is a classic Japanese ramen topping but can also be enjoyed as a snack. Menma (メンマ, 麺麻, 麺碼) is a Japanese condiment made from lacto-fermented bamboo shoots.
Instructions to make Menma Recipe:
- Make Dashi from Kombu and Katsuoboshi
- Fry the menma in oil on low heat for 3 minutes
- Combine all ingredients in pan and boil until liquid is evaporated
The bamboo shoots are dried in the sun or through other means before the process of fermentation. Menma is a common topping for noodle soups, notably ramen. Menma (Seasoned Bamboo Shoots) recipe: Original author's notes: This is a pretty standard topping for ramen but I think there is a world of difference between eating fresh bamboo and canned. Plus menma is not easy to get, I only find them in special Japan supermarkets or China town. If you have followed and made this recipe, let me know!
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