Menma (Seasoned Bamboo Shoot)

1. Gather all the ingredients.
2. Open 1 package boiled bamboo shoot and cut the bamboo shoot in half lengthwise. Lay each half with the cut side up and slice widthwise into half circles. Use the bamboo shoot segments as a guide and cut on either side of the segments. I cut my slices about ⅛ inch (3 mm) thick. If you see a white, gritty substance on the bamboo, wash it off under cold water. While the substance is edible, we remove it for a more attractive presentation.
3. Next, lay the half-round slices flat. Then, cut them once more the long way to make long slabs. I like to stack the half-circle slices and cut several at a time.
4. Cut in half any very long slabs into shorter pieces. (Aim for bite-sized pieces that are easy to pick up with chopsticks.) Now, spread them out into a single layer.
5. Sprinkle Diamond Crystal kosher salt over the bamboo shoots and gently massage them. Set aside for 15 minutes.
6. Once the bamboo shoots become more flexible, rinse them under cold water and pat dry with a paper towel.

To Simmer

1. Heat a medium saucepan on medium. When the pot is hot, add 1 Tbsp toasted sesame oil and the bamboo shoot slabs. Sauté the bamboo shoots until well coated with the oil.
2. Add 2 Tbsp sugar and 2 Tbsp soy sauce and mix it all together.
3. Add ¾ cup chicken stock/broth and bring it to a boil.
4. Once boiling, reduce the heat to a gentle simmer and place an otoshibuta (drop lid) on top of the bamboo shoots. Cook until the liquid is almost gone.
5. When the liquid is nearly gone, add ½ tsp la-yu (Japanese chili oil), if you‘re using any. Turn off the heat and transfer the Menma to a jar to cool.
6. You can also add the remaining liquid, if there is any. However, soaking in the cooking liquid will make the menma saltier as time passes by, so you can omit it.

To Serve

1. Top your ramen dishes with your homemade Menma.

To Store

1. Store in the refrigerator for 1 week or in the freezer for a month.