How to make Menma (Bamboo shoot Ramen Topping Recipe)
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- Опубліковано 13 жов 2024
- By request, this is a video on how to make menma (bamboo shoot topping) for ramen. Menma is one of my favorite toppings for ramen as well but real menma is hard to make. It requires fermentation and its take a while, so I found and translated this recipe for faux menma you can easily make at home which taste great.
Original Recipe: • 【作り置き】ぽりぽり止まらない！ 手作り ピ...
Ingredients:
Bamboo shoot tips - 1 can
Sesame Oil - 1 Tbsp
Water - 100ml
Chicken stock powder - 1/2 - 1 tsp
Sake - 1 tsp
Shoyu - 2 tsp
Mirin - 2 tsp
La-yu - a few drops
Directions:
1. Drain and rinse canned bamboo shoot tips
2. Slice bamboo shoots into strips.
3. place bamboo shoots into a colander or strainer and pour hot water over them to remove some funk.
4. Make a quick chicken stock by mixing together 100ml of water with chicken stock powder
5. Add 1 tbsp of sesame oil into a pan and saute the bamboo shoots for 2 - 3 minutes
6. Add your chicken stock, 1 tsp sake, 2 tsp shoyu, 2 tsp mirin and stir to combine. reduce until liquid is almost completely evaporated.
7. when liquid is nearly all gone add a few drops of la-yu and stir to combine.
You can store any leftover menma in the fridge for 1 - 2 days.
You are the highest quality youtube channel for your subscriber count
That is one of the nicest things anyone has ever said to me. Thank you so much. I really appreciate your support.
I was making ramen a while back and couldn't find menma at my local Asian grocery store. Thanks so much for this short-cut. This along with some of the other videos on this channel make me want to try again this weekend! Great channel!
Thanks very much! Good luck!
Hi there tried it yesterday. Left it in the fridge yesterday to rest overnight. Took it out today to savour with some Mala Ra-Yu it is the BOMBZ!!! Great recipe thanks! :D
menma is one of my favorite toppings but I always ask for it to be left off because here in the US it always tastes like they come straight from the can, ugh. I'll definitely be trying this out, thanks for the recipe!
It always tastes like bad breathe here
Chopped garlic, ginger, and onion fried in the aroma oil spooned on top is my favorite topping.
This was a great recipe! I was looking for the Bamboo Tops, but could only find the sliced Bamboo Shoots. They work just as well.
I really like the corn/butter on top of a miso ramen. Also, there’s a ramen place in nyc called Ajisen (I think it’s a chain) that has a chicken teriyaki ramen topping that is pretty good. Nice video! I love menma.
corn and butter is awesome for miso ramen! Thanks for watching.
@Eltwaino 15 yeah Ajisen is garbage lol
I tried this recipe and its really good! Thank you!
Thanks for giving it a shot and reporting back!
I tried it too! Tasty!
We are making ramen for christmas and couldn't find Menma, so we are going to do them as in this recipe.
As I am writing this, the Chashu is sitting on the stove. When I was in Japan last year, there was only one shop I visited a second time. It served a tonkotsu broth with a big cube of pork belly. That was probably my favourite Ramen topping.
Lukas Schröter nice! Good luck with your ramen!
Remember when Naruto went to meet his alternative version of himself and named menma?
I think that was a filler anime only arc right?
@@WayofRamen it was from the movie, road to ninja or something. But yeah, that was pretty much filler anime only
@@fitrianhidayat There was one episode in the show where Naruto met a bandit who lost his memory, so he called him Menma. It was also part of the filler arc but it was a sweet one
Is no one gonna mention the *real* menna? From anohona?
That’s exactly what I was thinking 😅
We from Northeast India Love eating menma or bamboo shoots now I am gonna be adding bamboo shoots to my ramen
Thank you very much for this receipe, the menma tastes awesome!
Thanks for giving it a try!
I cant wait to try this! Danke!
Thanks for watching! It's not as good as the real stuff, but it'll do in a pinch.
I love bamboo. Of course the egg is my favorite part. I like soy bean sprouts in my ramen as well.
Crystal C good stuff!
I get my bamboo shoots from the produce section at my local Times Supermarket. They're vacuumed pack and idk if that makes a difference, but I just don't like using too many canned items if I can help it
Oh man you weren't wrong about taste testing them! I nearly ate them all XD Thanks for the great video
Thanks for watching and trying it out!
For the 1st time i tried to make my own ramen by watching you videos. My kids love it. Thanks man.
Awesome! Good job man.
Thanks for this recipe! Menma is one of the best toppings ever
I’ve bought the pre cut bamboo in past and noticed it smells funky I thought it was just the way it smelt, learn something every day eh. But I do love menma and it is well worth making. Nice upload watched a few now
If you can get fresh bamboo shoots or ones made in Japan, there is very little smell at all. It's just the can stuff that smells so bad.
Do you have to boil the canned bamboo?
Or could you just marinate them when they come out of the can and serv them without heating up first?
Does freezing ruin the texture? This menma looks great!
I'm going to try this recipe, thanks for it! But I've found row bamboo shoots in my grocery shop don't you mind to share the recipe of menma made from scratch (fermenting it and so on) if you have one? Would really appreciate that :)
just boil it in the water for around 30 min.
My kid isn't a picky eater but bamboo is one of two things he doesn't eat. This recipe however found approval.
"Menma we found you!"
You advise against using the pre-sliced bamboo shoots. Is there any menma recipe you would suggest using them? I don't think I can get access to the canned tips from this video. Pretty much the only ones I can find are the Dynasty sliced bamboo shoots.
I'm from India, nagaland and we have so much similarly in food habits that it's crazy! We cook fry and eat fresh ones with rice but fermented one is called 'bastenga' here and we usually cook it with pork! Found and loved your channel :)
Do you have fermented soya bean there too? Would love to know how you guys make it if you do. :)♥️♥️
I've never seen fermented soy beans, but I'm sure they're around!
@@WayofRamen I think it's called doenjang in korean
Several people asked you about freezing thus after you prepare it, but I have frozen bamboo shoots u bought at the Asian grocers. Would they work?
Do a video on all the ramen toppings you like/popular
Will do!
Hello! Can we prepare bamboo without Sake ? Can I use another alcool or perhaps not alcohol at all ? Thanks 🙏
Have you ever froze the menma after the stir-fry process? My mom planted bamboo about 30 years ago and every year there's a ton of bamboo shoots. Plus a nearby neighbor planted some from her roots to block some noisy neighbors in a field and there's actually more bamboo in that field than in her yard.
So I came here looking for a recipe for menma. Lived 20 years in Tokyo so my favorite ramen topping is of course chashu, but it has to be good chashu because I've had some which wasn't that great. Another good topping is nori, but I love seaweed, and onions. It sounds weird because not a lot of ramen shops in Tokyo use that but my favorite place (Isshin near Yotsuya Sanchome, thinnest noodles in Japan is what they're known for but love their soup) uses it along with a lot of nori.
Haven't tried, but they really don't last long even in the fridge they see to like to grow mold pretty fast. Menma is my favorite too, still on a mission to try to recreate it with things that can be easily found in the US.
@@WayofRamen Just spoke to my mom's friend (Jpnse) and she says she freezes takenoko. She cooks it first and freezes it with the juices (cooks it with a little water and hondashi). So I'm going to try it. Did you live in Japan before? I was in Tokyo 20 years, miss it a lot.
can you make Mayu black garlic oil I love the depth of flavor it gives raman
You got it!
This vid is so chill
Thanks man
Thank you for sharing it. Is shoyu another name for regular soy sauce? Or Is it a specific type of soy sauce?
You can use pretty much any type of regular soy sauce.
@@WayofRamen Thanks
So no vinegar?
I like menma and bean sprouts. If it is tonkotsu ramen, I like to add corn.
hi, just want to ask, if I'm using a fresh bamboo shoot, like straight off the ground, is the recipe still the same? or I have to pickle the bamboo shoots first. cheers.
eating raw bamboo shoots straight from the ground is dangerous because there is some kind of toxin in it that needs to be broken down by boiling or soaking in water
@@WayofRamen hahaha, what I mean is, do I need to pickle it, or just boiling it would be okay for the recipe. because I live where it's easier to find raw bamboo shoots rather than the canned or pickled ones. Btw, thanks for replying man, I'm a big fan.
Just prepping them should be good enough. The real stuff is usually lacto-fermented but I don't really do that.
@@WayofRamen thanks a lot for the reply man. Cheers.
can i skip the cooking menma in a pan an just store it in the fridge with a premade tare and use it like that? or is it necesary to cook it before? thanks
yeah that is another method to do it. I will make a video on that one day.
@@WayofRamen thanks a lot :D
Thank you, thank you!
Maybe try using chinese black vinegar? Or maybe experimenting with different dashi and stock mixtures? (eg. shitake, konbu, bonito)
Thanks for the comment! Definitely will be using shiitake, konbu, Niboshi and Bonito when I do some gyokai soups. I have a bottle of Chinese black vinegar that I bought and I have no idea what to do with it. Any suggestions?
@@WayofRamen Well, I know Ichiran uses some type of dark vinegar they call Osukaran Vinegar. They're pretty secretive about their ingredients so all I know is that it's some kind of blend. It might be shiitake dashi and black vinegar since those flavors work out okay, but I have yet to try it out. I would guess it acts as part of a shoyu tare. If you need to know more about it then I'd suggest you do half soy sauce and half black vinegar to make a classic Chinese dumpling dipping sauce. I don't think it would taste good in anything other than a tonkotsu ramen, though. It's far too rich to go in any chitan broth.
@@chromecoconut I've never had Ichiran but I've seen pictures of itt all over the web. Haven't had a chance to get back to Japan in a while but hope to go one day and try it!
I still use this recipe for menma to this day xD
Great simple recipe!!
Thank you for watching!
Is the bamboo shoot fermented?
is rommin bambo shot real? you would see it in 90s anime , rommin going down a half bambo shot.
I notice at the ramen I go to here in Mallorca they like to add thinly sliced dry peppers for Garnish.... izakayaramenmallorca... Recipes are great by the way
Enrique Goitia those are called “ito togarashi” . Great stuff. Thanks for watching.
Ah dude, I was in Mallorca about a month ago, and didn't find a ramen shop... Did manage sushi though. We stayed at Can Pastilla
James W there's 3 ramen places now.. Izakaya ramen, otaku ramen, shibuira ramen for your next visit
@@ENRIQUEGOITIA ah great, thanks man!
thanks for this!
Anytime!
My only issue is that I love the uniform, rectangular cut of pre-cut bamboo shoots. That's what I'm usually served in restaurants when menma is offered. Is there no way to use pre-cut bamboo shoots? What if I were to blanch them in boiling water for 10 minutes like one would do with a slab of meet to get rid of its impurities and funky smell?
I've made this with those precut ones before and they turn out ok. It's just that I really don't like the smell. If you can find the Japanese ones that come in a bag, those don't smell at all and they can be used in whatever way you want. I have some other menma recipes I plan to do in the future. This one is a fast an easy one so I wanted to get this one up first. The others take a long time.
Please try to make a video homemade kamaboko or naruto cake. Its my favorite ramen topping
Luigi Villacorta I watched some videos on making it and I think it should be doable, just need to find some fish that would work.
The Way of Ramen thank youu I love your channel
I want to make this!
Its quick and easy and goes good with beer too so even if you don't have ramen, you can still enjoy it.
It can only keep up to 2 days? Would it help to freeze these for longevity?
It can actually probably last a little longer but the recipe I followed said 2 days. Bamboo shoots usually do do pretty well in the freezer so you can give it a try.
@@WayofRamen Thanks for the tip! Typically store bought menma (sold in tiny bottles) are cut into small chunks that do not resemble the ones served in ramen shops. With this recipe, I can control the seasonings and size of the bamboo shoots. Thanks for sharing!
@@97ann73 no problem! This isn't real menma because to make that you need to ferment the bamboo shoots and that's kind of tricky, but this recipe will get you through at home when you can't get the real thing. Thanks for watching!
Can you freeze Menma in case you couldn't finish it in two days? Thank you.
I've never tried it but I do know that bamboo shoots tend to freeze well.
@@WayofRamen Cool! Thanks for the recipe.
I was thinking the same. Did you every try freezing and how did it go?
Do I have to use the La-yu I’m not a big fan of spice
Nah you don't have to
they way i was shown to make it is to cook it in a mixture of black soy sauce, reg soy sauce, sugar and msg/salt. cook it until it absorbs the mixture then light coat it in sesame oil and toss it a bit...
I wonder how this kind of menma could be preserved for longer than just two days...
What? You remove all that juice of the canned shoot? I used it to boil my bamboo shoot!
Odd request, is there a version that does not involve alcohol?
you can probably just do this but leave it out.
What sake substitute?
At what stage is it typically fermented?
This video is not for fermented menma that's found in real ramen shops. For the real stuff it's usually done before the cooking and seasoning even begins. The bamboo shoots are fermented for 1-2 months. Here is a video of a person in Japan trying to do it: ua-cam.com/video/xjdQM71zQOM/v-deo.html
Bruh I swear dude every name in anime is like food god damn
Pretty much. I think dbz set the trend.
OMG thx for the comment
What’s wrong with precut ones
Anyone else reminded of Anohana?
Lol ty I was looking for a comment like this
please, make a video "how to make kanpyo"
Is that a common topping for ramen? I haven't eaten at too many ramen shops in Japan so I honestly don't know.
@@WayofRamen it's popular in ramen in Poland
Misuketta menma
Are they poisonous?
man, u know ur committed when ur simulating the objective worst ingredient in ramen.
What is the name of the background song!?
Some free song off youtube's song library
@@WayofRamen :( I wish I had a name since there's like a million songs lol but it sounds kinda like the persona 5 soundtrack
i tried making this but it turned out sort of bitter, think I added too much soy sauce to get it darker color
It was probably the bamboo shoots tbh. The can ones are pretty funky and sometimes you get a bad can.
@@WayofRamen Probably, or i just didn't blanch it long enough to remove the original funk. I'll try again with a new batch
Does bamboo shoot make u tall
🤔 Not sure
If it does, I need to eat more bamboo
Now I know why the bamboo shoots I bought tasted funny
Bamboo shoots are funky
"Funny" and "funky" are words I did not expect to be used to describe food.
How to make baboo shoot: buy a can of baboo shoot. Great!
Maybe I used the wrong canned bamboo tips but I tried this at it was absolutely disgusting
If you haven't already, you should check out this video for the lacto-fermentation: ua-cam.com/video/bOw4o1hdT3U/v-deo.html Love your channel, by the way
Damn I know I messed up my menma and egg are dark brown
Dark brown eggs aren't so bad right? I'm still learning to make menma as well so don't worry too much. making mistakes are part of the process.