Ahhh, menma. One of my favorite ramen toppings.
Sadly, I hardly ever see menma come with vegetarian bowls! This could be because the marinades for many menma recipes are not vegetarian. Some include Weipa (Chinese soup stock), bonito flakes, or even leftover chashu marinade. However, if we use a kombu/shiitake dashi this recipe by easypeasyjapanesey is veg-friendly.
Here’s everything you’ll need.
Mix the sesame oil, dashi, shoyu, sake, sugar and salt in a bowl (or directly in the pan you’re going to use). Once mixed and in a pan, crank up the heat.
Simmer the bamboo shoots in the liquid until all of the liquid has evaporated, but before the bamboo starts sticking to the bottom. Be sure to nudge the shoots around occasionally to make sure nothing sticks in the process.
And we’re done!
While I enjoyed the flavor of the menma, I did have one critique: the menma overall was very salty. It had a cloying ocean flavor.
This could be because I substituted a more kombu-heavy dashi in place of the powdered dashi stock as intended by the original author. I will keep this in mind in future menma experiments, but this recipe is still an excellent intro to the flavors of menma.
- 1 lb fresh bamboo shoots
- 1 Tbsp sesame oil
- 2 cups vegetarian dashi
- 1 Tbsp soy sauce
- 1 Tbsp sake
- 2 tsp sugar
- 1 tsp salt