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Using boiled bamboo shoots Easy Menma-Style Bamboo Shoots

4.4

(84 reviews)

Time

approx. 30mins

Here’s a homemade version of menma, a classic ramen topping. Using pre-boiled bamboo shoots makes it surprisingly easy to prepare at home. The rich sweet-savory seasoning makes it perfect with rice or as a snack with drinks. Finish with a drizzle of sesame oil for extra aroma. You can also use it in side dishes such as dressed salads or stir-fries. It’s so easy to make, so give homemade menma a try!

  • Calories

    97kcal

  • Carbs

    8.2g

  • Fat

    5.5g

  • Protein

    3.9g

  • Net Carbs

    5.4g

  • Sodium

    786mg

* per serving (when making 3 servings)

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ 2 to 3 servings ]

  • boiled bamboo shoots250 g
  • sesame oil (for stir-frying)1 tablespoon
  • sesame oil (for finishing)1 teaspoon

☆ Seasonings

  • sake1 tablespoon
  • sugar½ tablespoon
  • soy sauce2 tablespoons
  • chicken stock powder½ teaspoon
  • water200 ml
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Cut the bamboo shoot tips lengthwise into 3 mm slices. Cut the remaining parts into 2 mm slices.

2

Heat 1 tablespoon of sesame oil in a pot. Add the bamboo shoots and stir-fry until they are evenly coated with the oil.

3

Add the seasonings marked ☆ and bring to a boil. Place a drop lid on top, cover with a lid, and cook over low heat for 15 minutes. Remove the drop lid, then simmer over medium heat until the liquid has evaporated.

4

Add 1 teaspoon of sesame oil and stir-fry until everything is evenly coated with the oil.

Reviews

4.4

(84 reviews)

*Automatically translated from reviews posted in Japan.

  • 🇯🇵 User from Japan

    I made this to use up some of the slightly tougher bamboo shoots I had been given, and it turned into an easy, delicious dish. Maybe because I simmered it again, the texture came out just right, with a nice bite, and the flavor wasn’t too strong. For the finish, I followed other reviews and used chili oil, but I guess I didn’t add enough because it wasn’t spicy at all. Still, that worked out well for the whole family.

  • 🇯🇵 User from Japan

    It was so delicious that today is my third time making it. This time I used the tender tip of some fresh bamboo shoots I was given, so it turned out with a soft bite. It was easy for my elderly family members to eat as well. The seasoning is fairly strong, so you can also adapt it for fried rice or rolled omelet. My family really liked it. If you finely chop the bamboo shoot sheath as well and season it the same way, it turns out like tsukudani, making a tasty accompaniment for rice or a delicious filling to mix into rice balls.

  • 🇯🇵 User from Japan

    I received a lot of freshly dug bamboo shoots, so I made this right away. It was absolutely perfect with rice and very delicious. It would also make a great side dish for a bento 🙂

  • 🇯🇵 User from Japan

    I used less water to make the flavor stronger, but it ended up tasting too salty from the soy sauce, so I’ll be more careful next time. I simmered it for less time than the recipe called for, but the flavor still soaked in well.

  • 🇯🇵 User from Japan

    It made a great side dish for rice♪ My family was delighted and said, "This is the first time we've ever had bamboo shoots this delicious"♪ Thank you ☻

  • 🇯🇵 User from Japan

    I made this by substituting kombu dashi for chicken stock powder! It turned out delicious ꕤ*.ﾟ

  • 🇯🇵 User from Japan

    I wanted some heat, so I added sliced chili peppers while stir-frying, but I got carried away and added too much (sweat). It turned out extremely spicy, but I think the seasoning is very delicious. You could also reduce the finishing sesame oil and swap it for chili oil.

  • 🇯🇵 User from Japan

    I quickly made this with some bamboo shoots I received, and it turned out delicious.

  • 🇯🇵 User from Japan

    This is probably my fourth time making it! So delicious!! I could eat it endlessly!

  • 🇯🇵 User from Japan

    It was easy even for a beginner! The flavor soaks in really well, so I tried making it with 1 tablespoon of soy sauce instead of 2, and it was just right for me! I’d love to make it again.