Food

Out of context: Reply #1200

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  • Continuity2

    I've been making my own non-fermented ajitsuke menma to use for garnishing ramen. That shit is fucking yummy and hyper-addictive. Also fast to make.

    The recipe is kind of a kit-bash of several Japanese recipes I found using the translation function in Safari (yay!) and, I have to say, it's a keeper. It tastes really damned close to the store-bought stuff, minus the slight fermented funk and darker colouring.

    Although now I'm thinking that the addition of nutritional yeast flakes might bring that funk to the party, along with even more umami.

    (Normally, it should be made with pretty broad slices of bamboo, but I like the strips because they play better with ramen noodles.)

    Recipe time.

    Ajitsuke Menma (Seasoned Bamboo Shoots)

    Ingredients:

    330 g jar
 (drained: 175 g) Bamboo shoots in strips or slices, drained
    200 ml Water
    8 g Chicken bouillon powder
    15 ml Sake
    10 ml Soy sauce
    10 ml Mirin
    20 ml Sesame oil

    Method:

    Heat a frying pan over medium heat, and add 15 ml of the sesame oil.

    Add drained bamboo shoots and sauté for about 5 min.

    Add the water, chicken bouillon powder, sake, and soy sauce to the pan, and bring to the boil.

    Once boiling, reduce the heat to maintain a steady simmer. Simmer until most of the water has evaporated.

    Add mirin and remaining 5 ml of sesame oil, and continue simmer until all liquid has evaporated.

    Optional: at the end of cooking, add a few drops of La-Yu (chilli oil) to the bamboo and stir.

    Serve as a topping for ramen, or simply as a snack with lager.

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    • Oh, and for the boullion powder, I use the Ajinomoto stuff, because it doesn't have all the dehydrated veg and herbs (carrots, parsely, celery, etc) that ...Continuity
    • ... Western powders do.Continuity
    • I've got everything in the cupboard except the sake, I'm keen to give this a shot!BuddhaHat
    • Do it! It's frightfully addictive, though, I warn you.Continuity
    • Would this be better with Dashi?RumperChunk
    • My first instinct would be to say no. Every Japanese recipe I read said to use chicken bouillon powder, and the ingredients list in the jarred stuff ...Continuity
    • ... has nothing fishy or seafoody in it to speak of. But, I guess there's nothing stopping you from trying.Continuity
    • You are, after all, the John Woo of your seasoned bamboo.Continuity
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