Menma

also called menma · メンマ · 麺麻 · seasoned bamboo shoots · fermented bamboo shoots · shinachiku · bamboo shoot topping · ramen bamboo

The table

Salted and fermented, sold in a bag in the chiller — not the tinned bamboo in water.
8 oz(225 g; shinachiku)salted bamboo shootssoak 8 hr, then boil 20 minfry in sesame oil 3 minsimmer down until dry, 15 min
4 cups(950 mL)water
1 Tbs(15 mL)toasted sesame oil
1 cup(240 mL)dashi
2 Tbs(30 mL)soy sauce
1 Tbs(15 mL)mirin
2 tsp(8 g)granulated sugar
1(sliced)dried chilli
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

Before anything else

2soak 8 hr, then boil 20 min

3fry in sesame oil 3 min

goes in with what step 2 made

4simmer down until dry, 15 min

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
8 hr 38 min
Needs you
3 minthe rest you can walk away from
If you get it wrong
Forgiving — the simmer is taken to nearly dry, and a pan that goes past it catches the sugar and turns the whole batch bitter

  1. soak 8 hr, then boil 20 min

    8 hr 20 minwalk awayfrom the start

  2. fry in sesame oil 3 min

    3 minneeds you8 hr 20 min in

  3. simmer down until dry, 15 min

    15 minwalk away8 hr 23 min in

Goes with

See how it is written
>> title: Menma
>> category: Toppings & Pickles
>> tags: japanese, bamboo, ramen, topping, side
>> counters: Ramen Shop, The Bowl Shop
>> aka: menma, メンマ, 麺麻, seasoned bamboo shoots, fermented bamboo shoots, shinachiku, bamboo shoot topping, ramen bamboo
>> pairs-with: shoyu-ramen, dashi
>> servings: 8
>> time: 9 hr
>> slack: forgiving — the simmer is taken to nearly dry, and a pan that goes past it catches the sugar and turns the whole batch bitter

>> step: Salted and fermented, sold in a bag in the chiller — not the tinned bamboo in water.
Salted and fermented, sold in a bag in the chiller — not the tinned bamboo in water, which stays crunchy and tastes of nothing.

>> step: soak 8 hr, then boil 20 min
Soak @salted bamboo shoots{8%oz}(225 g; shinachiku) in @water{4%cups}(950 mL) ~soak{8%hr}, changing the water twice, then boil them in fresh water ~boil{20%min} and taste a piece.

>> step: fry in sesame oil 3 min
Fry @&(~1)drained bamboo{}, sliced into 2-inch batons, in @toasted sesame oil{1%Tbs}(15 mL) over high heat ~fry{3%min}, until the edges catch and it squeaks against the pan.

>> step: simmer down until dry, 15 min
Simmer @&(~1)bamboo{} in @dashi{1%cup}(240 mL) with @soy sauce{2%Tbs}(30 mL), @mirin{1%Tbs}(15 mL), @granulated sugar{2%tsp}(8 g) and @dried chilli{1}(sliced) ~simmer{15%min}, until the pan is nearly dry and the batons are glossy.