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Bamboo Shoots for Ramen (Menma)

Serves: 8 peopleRecipe Course: AccompanimentMachine: Cooking Machine Total time (min.): 95 
bamboo-shoots-for-ramen-menma.png bamboo-shoots-for-ramen-menma.png

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.

Ingredients

Tools

Method

  1. Attach the Stir Tool
  2. Add water to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Heat with splashguard fitted until hot - 3 min, 105°C, Speed OFF
  5. Then add katsuobushi to the Cooking Chef XL Bowl
  6. Leave - 10 min
  7. Strain content of Cooking Chef XL Bowl into medium bowl through a sieve
  8. Discard the Katsuobushi
  9. Clean Cooking Chef bowl
  10. Attach the Stir Tool
  11. Transfer content of medium bowl to Cooking Chef XL Bowl
  12. Add bamboo shoot, rice wine vinegar, sake, garlic clove, ginger and salt to the Cooking Chef XL Bowl
  13. Heat with splashguard fitted until boiling - 3 min, 110°C, Stir 2
  14. Cook with splashguard fitted until fragrant - 10 min, 98°C, Stir 2
  15. Let cool until room temperature - 1 hr
  16. Transfer content of Cooking Chef XL Bowl to medium bowl
  17. Refrigerate until needed
  18. Serve

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