Cut the bamboo shoots into bite-sized pieces. Pat the fried tofu with a paper towel to remove excess oil, cut it in half lengthwise, and slice into 1cm strips.

In a pot, combine bamboo shoots, fried tofu, water, and all seasoning ingredients (sake, mirin, salt, soy sauce, dashi powder). Bring to a boil, then cover and simmer on low heat for 10 minutes.

Separate the cooked ingredients from the broth and let both cool.

In a rice cooker, add the soaked rice and the cooled broth. Add water to the 2-cup line if needed. Spread the rice evenly, then layer the bamboo shoots and tofu on top. Cook using the regular rice setting.