Simmered Bamboo Shoots (menma replacement)

Authorryan
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This is a recipe translated from a Japanese Ramen book. Measurements are for a ramen shop and are huge quantities so scale them down to fit your needs.

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Yields150 Servings

 6.60 l Water
 300 g Katsuobushi (Bonito Flakes)Thick cut
 50 g Konbu
 7.20 kg Prepared Bamboo Shootsthinly sliced
 600 g Koikuchi ShoyuRegular Japanese Soy Sauce
 240 g Sake
 240 g Mirin

1

Add the water, Katsuobushi, and konbu to a pot, place on the stove and turn on the heat. Just before it begins to boil, turn off the heat. Let the dashi sit for 4 hours as is.

2

Rinse your bamboo shoots well with running water and place them into a large pot. Strain your dashi you prepared into the pot with your bamboo shoots. Add the Shoyu, Sake and Mirin.

3

Place the pot on the stove and turn the heat to medium. When the pot comes to a boil, turn off the heat.

4

Let the bamboo shoots cool down to room temperature, then transfer them to airtight containers and store them in the fridge.

Category

This recipe was translated from a Japanese recipe book

Ingredients

 6.60 l Water
 300 g Katsuobushi (Bonito Flakes)Thick cut
 50 g Konbu
 7.20 kg Prepared Bamboo Shootsthinly sliced
 600 g Koikuchi ShoyuRegular Japanese Soy Sauce
 240 g Sake
 240 g Mirin

Directions

1

Add the water, Katsuobushi, and konbu to a pot, place on the stove and turn on the heat. Just before it begins to boil, turn off the heat. Let the dashi sit for 4 hours as is.

2

Rinse your bamboo shoots well with running water and place them into a large pot. Strain your dashi you prepared into the pot with your bamboo shoots. Add the Shoyu, Sake and Mirin.

3

Place the pot on the stove and turn the heat to medium. When the pot comes to a boil, turn off the heat.

4

Let the bamboo shoots cool down to room temperature, then transfer them to airtight containers and store them in the fridge.

Simmered Bamboo Shoots (menma replacement)

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