Cooked in classic Japanese seasonings, Simmered Bamboo Shoots is a simple and elegant dish to enjoy during springtime when fresh bamboo shoots are in season. Crunchy and savory, they make a great side dish or accompaniment for drinks.
Combine all the seasoning ingredients (2 Tbsp sake, 2 Tbsp mirin, 1 Tbsp granulated sugar, 2 Tbsp soy sauce, and 1 ½ cup water) in a saucepan.
Cut the bamboo shoots: cut the top 2-inch (5 cm) section into wedges. Then thinly slice the bottom section into quarter rounds, ¼ inch (6mm) thickness.
Add the bamboo shoots in the seasonings in the saucepan. Place the otoshibuta (drop lid) on top, and bring to a simmer over medium heat.
Once the sauce is reduced to one third, remove the otoshibuta.
[Optional] In a frying pan without oil, heat up katsuobushi until it gets dry and fragrant. Let cool a little bit and break the katsuobushi into fine pieces with hands.
Sprinkle Katsuobushi over the bamboo shoots and mix. Turn off the heat and serve at room temperature in a bowl. If you can find kinome leaves (I cannot get it here), garnish over the bamboo shoots. To get the fragrance going, quickly press the leaves between your hands like a clapping motion.
Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.