Takenoko Menma (Seasoned Bamboo Shoots)

This Takenoko Menma recipe is a perfect choice if you want to easily make menma, a familiar topping in Japanese ramen, or enjoy bamboo shoots as a side dish or snack. Enjoy the crunchy texture and addictive flavor.

Takenoko Menma is a delicacy made by flavoring boiled bamboo shoots with a seasoning liquid. "Takenoko" means bamboo shoots in Japanese.

While "Menma" is known as a common topping for Japanese ramen, it actually originated in Taiwan and is a processed food made from the young shoots of 'Dendrocalamus latiflorus,' a type of bamboo known as 'machiku' (ma bamboo) in Japan. It came to be called "menma" because it is placed on noodles ('men'), hence the initials of these ingredients.

Making authentic menma requires a significant amount of effort and time. After boiling or steaming fresh bamboo shoots, they need to undergo fermentation and drying. Additionally, it must be made with young shoots of Dendrocalamus latiflorus, as they undergo a natural fermentation process themselves, which gives them a unique sweetness and acidity.

Dendrocalamus latiflorus is mainly found in Taiwan, southern mainland China, Myanmar, and Vietnam, and is rarely found growing naturally in Japan. In addition, Japanese bamboo lacks the characteristic of natural fermentation, so menma itself is hardly produced in Japan. Therefore, in reality, most of it is imported from Taiwan and China.

Instead, what is enjoyed in Japanese households is "Takenoko Menma."

Using regular bamboo shoots instead of Dendrocalamus latiflorus, and fermentation and drying processes are omitted. While the flavor and texture might differ slightly from authentic menma commonly found in Japanese ramen shops, it still offers a rich flavor and a crunchy texture.

You can enjoy this delicacy as a side dish, and of course, as a topping for ramen. The fusion of the natural flavor of bamboo shoots and the rich seasoning creates an addictive taste experience, so be sure to try it.

Takenoko menma is a popular dish in Japan, especially during spring when bamboo shoots are in season.

This dish uses regular bamboo shoots instead of young shoots of Dendrocalamus latiflorus, but obtaining fresh bamboo shoots themselves may be difficult depending on where you live. The reason is that bamboo shoots tend to develop a strong bitter taste as time passes after harvest. Once they develop a bitter taste, they become inedible, which makes them hard to find in regions where bamboo shoots don't grow naturally.

This is where packaged bamboo shoots come in handy. These bamboo shoots have been boiled to remove any bitterness and are available year-round. You can find them in the refrigerated section of your local Asian market.

While they have less flavor than fresh bamboo shoots, they are suitable for making richly seasoned takenoko menma, and there is no need to remove the bitterness. Let's make takenoko menma easily at home.

Before cooking this dish, there is a little something important to note about bamboo shoots: their texture varies depending on the part. The lower portion tends to be tougher, while the upper part is softer. Therefore, you want to be particular about how you cut them.

For the bottom to middle section, it is recommended to slice them against the fibers. This allows you to enjoy the texture of bamboo shoots while retaining their moderate degree of firmness.

On the other hand, for the upper section, it is best to cut them in a way that preserves their fibers. By not cutting through the fibers, you can enjoy the crunchy texture.

By the way, you might find white clumps attached to your bamboo shoots when cut; these are crystallized tyrosine, the umami component of bamboo shoots. You can eat them as they are, but if you are concerned about their appearance and texture, feel free to remove them.

Additionally, the black spots on bamboo shoots are natural pigmentation. They are safe to eat.

Ingredients

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Instructions

🕒 Total: 3 hrs hrs 50 mins mins

Step 1
Cut bamboo shoots into bite-sized wedges along the fibers for the upper part. For the bottom to middle part, slice them into rectangular pieces against the direction of the fibers, each about ¼-inch (6 mm) thick.

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Step 2
Heat sesame oil in a pan over medium heat. Once the pan is warm, add the sliced bamboo shoots and sauté them lightly until they are evenly coated with oil.

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Step 3
Add seasonings (chicken stock, sake, mirin, and soy sauce) to the pan and bring it to a boil. Once boiling, reduce the heat to medium-low and let it simmer, turning the bamboo shoots halfway through, until most of the liquid has evaporated.

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Step 4
Add la-yu to the pan and briefly stir-fry everything together.

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Step 5
Place the bamboo shoots in a container and wait for them to cool down. Then, let them chill in the refrigerator for at least 3 hours.

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To store

You can store it in the refrigerator for up to 3 days.