Menma, Seasoned Bamboo Shoots

This is a pretty standard topping for ramen but I think there is a world of difference between eating fresh bamboo and canned. If you can’t find fresh bamboo, then I would recommend forgo using this topping. For the dashi stock, you can find packets of dashi at Asian markets. Most come in packets where you would use one packet for every 2 cups of water  

Menma (Seasoned Bamboo Shoots) 


1 lb fresh bamboo shoots

1 tablespoon sesame oil

2 cups dashi stock

1 tablespoon shoyu (soy sauce)

1 tablespoon sake

2 teapoons sugar

1 teaspoon salt


  1. Cut bamboo shoots in half lengthwise and julienne into thin strips.
  2. In a large sauté pan heat sesame oil, stock, shoyu, sake, sugar, and salt and combine. Set to medium high.
  3. Add bamboo shoots.
  4. Heat uncovered until bamboo soaks up most of the liquid, about 20 minutes.