Menma / marinated bamboo shoots

Menma is a traditional ingredient in Japanese cooking, especially tied to ramen. It's bamboo shoots, marinated and seasoned with a mix of ingredients that give them a unique, distinctive flavour.

Menma is usually served as a topping on ramen: it adds a bit of crunch and a characteristic flavour to the broth.

Menma tastes of a balance between sweet, salty and a slight hint of sourness. It has a slightly crunchy texture and a unique flavour that goes well with the rich flavours of ramen.

Instructions

1. Dilute the Noodz kōtare sauce in a bowl (follow the instructions on the sachet);
2. Put the bamboo shoots in a pan, turn the heat to medium-high and start browning them, stirring often;
3. Let the water inside the bamboo shoots evaporate, so they'll take on flavour more easily;
4. Season with white pepper;
5. (add a drop of sesame oil);
6. Pour in the diluted Noodz kōtare sauce and bring to the boil;
7. Cook for a few minutes so the flavour soaks in;
8. While it's still boiling, cover the bamboo shoots completely with kitchen paper, using the wooden spoon or ladle you're cooking with. The paper will soak up the liquid;
9. Turn off the heat, let it cool to room temperature and leave to marinate in the fridge overnight or for at least 8 hours;
10. Once out of the fridge, take off the paper and drain them. If you decide to keep the leftover marinade to use again as a seasoning, you can add soy sauce and sugar (cane sugar is better) to taste, to adjust the flavour;
11. Your menma is ready!
12. It keeps in the fridge for 3 to 5 days.