Japanese cuisine · Salads & Mezze

Menma

Fermented bamboo shoots fried in sesame oil and simmered glossy in soy sauce with mirin, a side for ramen.

Ingredients · for 4 servings

• 400 g pre-cooked bamboo shoots (jar or can)
• 2 tbsp sesame oil
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tsp sugar
• 150 ml kombu dashi (plant-based)
• 1 tsp chili flakes
• 1 tsp sesame seeds

Instructions

1. Drain the bamboo shoots, rinse thoroughly under running water and cut into strips 5 cm long and 5 mm thick.
2. Blanch the strips in boiling water for 3 min. and then drain them very well in a sieve, so the tinny aftertaste from the jar disappears.
3. Warm the sesame oil in a pan over medium heat and fry the bamboo strips in it for 4–5 min., until they take on a little color at the edges.
4. Deglaze with dashi, soy sauce, mirin and sugar and scatter in the chili flakes.
5. Simmer uncovered over medium heat for 8–10 min., until the liquid has almost evaporated and the strips lie glossily glazed on the pan bottom.
6. Sprinkle with the sesame seeds and serve lukewarm on a bowl of ramen, or cold as a snack with beer.