Prep 0 mins
Cook 20 mins
I normally make this using whole refrigerated bamboo shoot that I can purchase in Japanese market nearby in California. If whole bamboo shoot is used, cut lengthwise into about 1/4 in slices first. Then cut into 1/4 inch slices. Finally cut the 1/4 inch slices into half. The slices do not need to be perfect - they will taste great when finished. You can also use canned bamboo as well (although taste will be not as good as the fresh version). Menma is granddaddy of one of ramen toppings. In old days if you ordered ramen in Tokyo this was always one of the toppings along with shoyu or soy sauce flavored soup. You can purchase this in a bottle commercially but the cost is quite high for a small bottle. I like to sometimes serve this as a snack for beer, white wine or sake. If served as snack, it is very good with sprinkling of roasted sesame seeds on top.
- 500 g bamboo shoots, sliced
- 2 teaspoons sesame oil
- 2 tablespoons oyster sauce
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 100 ml water
- 2 teaspoons sugar
- 1 tablespoon rice vinegar
- 1⁄4 teaspoon red pepper flakes
- In a frying pan add sesame oil and stir fry bamboo slices for 1 - 2 minutes over medium heat.
- Reduce heat to low and add all other ingredients and stir fry for additional 15 minutes or until most of the liquid is gone.
- Place in a container and keep refrigerated or can be frozen. Used as topping for ramen or can be served as appetizer with white wine, beer, or sake.