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, which stays crunchy and tastes of nothing.
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 mintwo waits that overlap count once
Needs you
3 minthe rest you can walk away from

The recipe itself says 9 hr.

  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

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

Goes with

See how it is written
>> title: Menma
>> category: Toppings & Pickles
>> tags: japanese, bamboo, ramen, topping, side
>> counters: Ramen 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
>> step.1: Salted and fermented, sold in a bag in the chiller — not the tinned bamboo in water, which stays crunchy and tastes of nothing.
>> step.2: soak 8 hr, then boil 20 min
>> step.3: fry in sesame oil 3 min
>> step.4: simmer down until dry, 15 min

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

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. It should read as seasoned, not salty; if it is still sharp, boil it again in clean water for ten minutes.

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.

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. It keeps a week, and it is better on the second day.