Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, menma recipe. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Menma (メンマ麺麻) is a delicious Japanese condiment made from lactate-fermented bamboo shoots. Sometimes it goes by preserved Japanese bamboo shoots or pickled or seasoned bamboo shoots. Since they are mainly produced in China and Taiwan, menma is also known as shinachiku (支那竹), as in Chinese bamboo. With a subtle sweetness, menma is one of the common toppings for noodle soups.
Menma Recipe is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Menma Recipe is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook menma recipe using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Menma Recipe:
- Take 250 g Bamboo shoots
- Get 1 Tbsp sesame oil
- Get 800 g Water
- Take 10 g Kombu
- Take 15 g Katsuoboshi
- Take 10 ml Mirin
- Make ready 30 ml Dark Shoyu
- Get 30 ml chashu sauce
- Get 5 g white sugar
They are slightly crunchy and oh so flavorful! This Menma recipe is from the " Ramen at Home " cookbook by Brian MacDuckston of ramenadventures.com , and Part Three of a six-part series featuring his Traditional Shoyu Ramen recipe. Menma (Seasoned Bamboo Shoots) is a classic Japanese ramen topping but can also be enjoyed as a snack. Menma is a popular Japanese condiment that's slightly crunchy and full of flavors.
Steps to make Menma Recipe:
- Make Dashi from Kombu and Katsuoboshi
- Fry the menma in oil on low heat for 3 minutes
- Combine all ingredients in pan and boil until liquid is evaporated
Menma (Seasoned Bamboo Shoots) is a classic Japanese ramen topping but can also be enjoyed as a snack. Menma is a popular Japanese condiment that's slightly crunchy and full of flavors. It's made from lactate-fermented bamboo shoots, and often used as a topping for ramen noodles. This recipe was translated from a Japanese youtube video. This is a recipe from a Okinawan friend.
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