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Easy Menma (Seasoned Bamboo Shoots)

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6
Cuisine: Japanese

Ingredients

  • 200 g boiled bamboo shoots
  • ½ tbsp toasted sesame oil for frying
  • ⅛ tsp black pepper
  • 1 tsp dried red chili pepper thinly sliced
  • 180 ml water
  • 1 tbsp soy sauce
  • 1 tbsp sake
  • 1 tbsp mirin
  • ½ tbsp oyster sauce
  • 1 tsp Chinese-style chicken bouillon powder (granules)
  • ½ tbsp toasted sesame oil for finishing

Instructions

    Cup of Yum
  1. Start by thinly slicing 200 g boiled bamboo shoots and cutting them into pieces about 1cm wide, 3-4cm long. (Approx ¾" by 1 ¾ inches)
  2. Heat a pan on medium and add ½ tbsp toasted sesame oil. Once hot, add the sliced bamboo shoots and sprinkle with ⅛ tsp black pepper and 1 tsp dried red chili pepper. Fry for 1 minute.
  3. Add the 180 ml water, 1 tbsp soy sauce, 1 tbsp sake, 1 tbsp mirin, ½ tbsp oyster sauce and 1 tsp Chinese-style chicken bouillon powder (granules) to the pan. Mix well and simmer uncovered until the liquid is completely gone.
  4. Turn off the heat and drizzle ½ tbsp toasted sesame oil, mix throughly until evenly coated.
  5. Transfer to a container to cool, then chill in the refrigerator. (You can also eat them hot if you like.)
  6. Enjoy alongside your other favorite ramen toppings!