This is a popular topping for ramen, and there is a world of difference between fresh bamboo shoots and canned. If you can’t find fresh bamboo, I would forgo using it entirely. You can find fresh bamboo in most Asian grocery stores; you can recognize it by its signature conical shape.
Menma, Seasoned Bamboo Shoots
Yield: 12 servings
Ingredients
- 1 lb fresh bamboo shoots, peeled
- 1 tbsp sesame oil
- 2 cups water
- 3 tsp dashi granules
- 1 tbsp shoyu (soy sauce)
- 1 tbsp sake
- 2 tsp sugar
- 1 tsp salt
Instructions
- Cut the bamboo shoots in half lengthwise and then into thin slices horizontally.
- In a large sauté pan over medium-high heat, combine the sesame oil, water dashi, shoyu, sake, sugar, and salt. Add the bamboo shoots.
- Heat uncovered until the bamboo has absorbed most of the liquid, about 20 minutes. Remove from heat and store in an airtight container. Will keep for up to one week in the refrigerator or frozen for up to 1 month.