Easy Menma (Seasoned Bamboo Shoots)
Ingredients
- 200 g canned bamboo shoots
- ½ tbsp toasted sesame oil for frying
- ⅛ tsp black pepper
- 1 tsp dried red chili pepper thinly sliced
- 180 ml water
- 1 tbsp Japanese soy sauce (koikuchi shoyu)
- 1 tbsp sake
- 1 tbsp mirin
- ½ tbsp oyster sauce
- 1 tsp Chinese-style chicken bouillon powder
- ½ tbsp toasted sesame oil for finishing
Instructions
- Start by thinly slicing 200 g canned bamboo shoots and cutting them into pieces about 1cm wide, 3-4cm long. (Approx ¾" by 1 ¾ inches)
- Heat a pan on medium and add ½ tbsp toasted sesame oil. Once hot, add the sliced bamboo shoots and sprinkle with ⅛ tsp black pepper and 1 tsp dried red chili pepper. Fry for 1 minute.
- Add the 180 ml water, 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp sake, 1 tbsp mirin, ½ tbsp oyster sauce and 1 tsp Chinese-style chicken bouillon powder to the pan. Mix well and simmer uncovered until the liquid is completely gone.
- Turn off the heat and drizzle ½ tbsp toasted sesame oil, mix throughly until evenly coated.
- Transfer to a container to cool, then chill in the refrigerator. (You can also eat them hot if you like.)
- Enjoy alongside your other favorite ramen toppings!
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