Menma are pickled and fermented bamboo shoots, but you can replicate the flavor by simmering bamboo shoots with Chinese soup stock. Top them on a bowl of ramen, or munch on them with beer. You'll be hooked.
Cut the tops of the bamboo shoots in wedges and slice the bottoms into 5 mm, then into matchsticks about 1 cm wide (like commercial menma).
Pour sesame seed oil into a pot and stir-fry the bamboo shoots for a minute.
Add the [A] condiments. Once the liquids have almost evaporated, pour in the mirin, and turn off the heat once the liquids have evaporated.
Drizzle in the ra-yu, toss, and it's done. Enjoy once cooled.
Story Behind this Recipe
We get a load of young bamboo shoots growing in our back yard once June comes along. If they're left undisturbed, they grow into bamboo, which is a pain but eating the shoots as is seems like a waste, so I made menma. I used normal bamboo shoots.
Chinese soup stock: I made it with 200 ml of water combined with 4 g of Weipa.