1 hr 20 mins
A Japanese condiment made from prepackaged dried bamboo. This is a recipe from a Okinawan friend. The hardest part of this is getting all the salt out of the dried bamboo! Traditionally, it is used as a condiment for Japanese style noodles. Prep and cooking times are a guess.
My Private Note
Units: US | Metric
- 1Take the bamboo and soak it in cold water for 30 minutes. Change the water several times, squeezing the bamboo to release as much of the salt as possible. The more you change the water, soak and squeeze, the better.
- 2Give the bamboo a final rinse and squeeze out as much water as possible.
- 3In a pan, over low heat saute the bamboo in the sesame oil for about 5 minutes until fragrant.
- 4Add the soy sauce, brown sugar, and sake, plus enough water to cover the bamboo. You should add at least 1/2 cup of water.
- 5Cook slowly over low heat until the liquid is mostly evaporated.
- 6Add sesame chili oil to taste and toss with sesame seeds.
- 7I enjoy this cold or warm.
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Nutritional Facts for Menma -- Dried Bamboo
Serving Size: 1 (239 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 723.7
- Calories from Fat 366
- Total Fat 40.6 g
- Saturated Fat 5.7 g
- Cholesterol 0.0 mg
- Sodium 4047.5 mg
- Total Carbohydrate 66.7 g
- Dietary Fiber 3.7 g
- Sugars 54.2 g
- Protein 12.6 g
The following items or measurements are not included: