Menma Seasoned Bamboo Shoots

Ingredients

• 14 ounces canned bamboo shoots, drained and sliced into thin strips
• 1 tablespoon toasted sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 cup chicken stock
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1 tablespoon sake
• 1/2 teaspoon dashi powder
• 1 scallion, thinly sliced, for garnish
• 1 teaspoon toasted sesame seeds, for garnish

Method

1. 1

   Bring a small pot of water to a boil and blanch the bamboo shoot strips for 2 minutes to remove any canned flavor. Drain well.

   2:00 · Blanch bamboo shoots
2. 2

   Heat the sesame oil in a 9-inch skillet over medium heat. Add the garlic and ginger and sauté until fragrant, about 1 minute.

   1:00 · Sauté garlic and ginger
3. 3

   Add the drained bamboo shoots to the skillet and stir-fry for 2 minutes to coat in the oil.

   2:00 · Stir-fry bamboo shoots
4. 4

   Pour in the chicken stock, soy sauce, mirin, sugar, sake, and dashi powder. Stir to combine and bring to a simmer.

5. 5

   Reduce heat to low and simmer uncovered, stirring occasionally, until the liquid reduces by about three-quarters and the bamboo shoots are deeply seasoned, 20 to 25 minutes.

   20:00 · Simmer bamboo shoots
6. 6

   Remove from heat and let cool to room temperature in the skillet so the shoots continue absorbing the remaining liquid.

7. 7

   Transfer the menma and any remaining liquid to a jar, cover, and refrigerate at least 6 hours before serving to let the flavor deepen.

8. 8

   Serve chilled or at room temperature, garnished with sliced scallion and toasted sesame seeds, as a ramen topping or side.