Takenoko Menma (Seasoned Bamboo Shoots)
Takenoko Menma is a perfect choice if you want an easy way to prepare menma—a familiar topping for Japanese ramen—or to enjoy bamboo shoots as a side dish or snack. Enjoy its crunchy texture and addictive flavor.
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Servings: 3
Ingredients
Seasonings:
- ½ cup chicken stock
- 2 tsp sake
- 2 tsp mirin
- 2 tsp soy sauce
Instructions
- Cut the 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 fibers, each about ¼ inch (6 mm) thick.
- Heat sesame oil in a pan and lightly sauté the bamboo shoots over medium heat until they are evenly coated with oil.
- Add the 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 is absorbed.
- Drizzle la-yu over the bamboo shoots and briefly stir-fry everything together.
- Place the bamboo shoots in a bowl and let them cool to room temperature. After that, refrigerate for at least 3 hours.
Notes
- You can store it in the refrigerator for up to 3 days.
Nutrition
Calories: 65.41kcal Carbohydrates: 5.3g Protein: 2.49g Fat: 3.44g Saturated Fat: 0.57g Polyunsaturated Fat: 1.22g Monounsaturated Fat: 1.43g Cholesterol: 1.22mg Sodium: 314.91mg Potassium: 101.11mg Fiber: 0.88g Sugar: 2.65g Vitamin A: 9.08IU Vitamin C: 0.75mg Calcium: 7.17mg Iron: 0.39mg
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