Ingredients
- 400g Bamboo Shoot
- 2 Garlic Cloves
- 10g Ginger
- 800g Water
- 3g Katsuobushi
- 30ml Rice Wine Vinegar
- 60ml Sake
- ½ teaspoon Salt
Bamboo Shoots for Ramen (Menma)
| Serves: 8 people | Recipe Course: Accompaniment | Machine: Cooking Machine | Total time (min.): 95 |
A popular Japanese condiment, menma, or bamboo shoots, is used for topping noodle soups like ramen in Japan. Menma is traditionally dried and fermented, but here tinned bamboo is used to speed up the process so your bamboo shoots can be used on the day of making. Flavoured with sake, ginger, garlic, and katsuobushi (dried, smoked fish flakes), these are a must for your next ramen bowl. Menma can be served immediately or refrigerated up to one week.
Tools
- Cooking Chef XL
- Cooking chef xl bowl
- Medium bowl
Method
- Attach the Stir Tool
- Add water to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until hot - 3 min, 105°C, Speed OFF
- Then add katsuobushi to the Cooking Chef XL Bowl
- Leave - 10 min
- Strain content of Cooking Chef XL Bowl into medium bowl through a sieve
- Discard the Katsuobushi
- Clean Cooking Chef bowl
- Attach the Stir Tool
- Transfer content of medium bowl to Cooking Chef XL Bowl
- Add bamboo shoot, rice wine vinegar, sake, garlic clove, ginger and salt to the Cooking Chef XL Bowl
- Heat with splashguard fitted until boiling - 3 min, 110°C, Stir 2
- Cook with splashguard fitted until fragrant - 10 min, 98°C, Stir 2
- Let cool until room temperature - 1 hr
- Transfer content of Cooking Chef XL Bowl to medium bowl
- Refrigerate until needed
- Serve