Rebung yang Direbus

Instructions

1. Gather all the ingredients.
2. In a saucepan, combine all the seasonings: 2 Tbsp sake, 2 Tbsp mirin, 1 Tbsp sugar, 2 Tbsp soy sauce, and 1½ cups water.
3. Cut ½ boiled bamboo shoot: Slice the top 2-inch (5-cm) section into wedges. Then, thinly slice the bottom section into quarter rounds ¼ inch (6 mm) thick.
4. Add the bamboo shoots to the seasonings in the saucepan. Place an otoshibuta (drop lid) on top, and bring to a simmer over medium heat.
5. Once the sauce is reduced to one-third, remove the otoshibuta.
6. [Optional] In a frying pan without oil, heat up ¾ cup katsuobushi (dried bonito flakes) until it gets dry and fragrant. Let cool a little bit and break the katsuobushi into fine pieces with your fingers.
7. Sprinkle the katsuobushi over the bamboo shoots and mix. Turn off the heat and serve at room temperature in a bowl. If you can find leaves of the Japanese herb kinome (I cannot get it in the US), garnish over the bamboo shoots. To release its fragrance, quickly press the leaves between your hands using a clapping motion.
8. Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.