Cut the bamboo shoots into thin slices: halve the tips and slice them vertically into 5mm pieces, and quarter the roots before slicing them into 5mm pieces.

Cut the fried tofu: halve the shorter side and slice the longer side into 5mm pieces.

In a pot, combine bamboo shoots, fried tofu, and seasoning ingredients (men-tsuyu, sake, mirin, water). Bring to a boil over medium heat, cover, and simmer on low heat for 10 minutes. Let cool and separate the ingredients from the broth.

In a rice cooker, add the soaked rice, broth, and salt. Add water up to 2mm below the 2-cup mark, mix, and flatten the rice. Spread the cooked ingredients evenly on top and cook as usual.