Trim the tough ends of the asparagus and cut into bite-sized pieces.

Place the asparagus in a freezer bag, remove as much air as possible, seal, and freeze.

Cut the cabbage into 1cm strips or rough chunks as needed.

Place the cabbage in a freezer bag, remove as much air as possible, seal, and freeze.

Slice the boiled bamboo shoots thinly.

In a pot, combine dashi broth, sake, light soy sauce, mirin, and salt. Bring to a boil.

Add the bamboo shoots, cover with a drop lid, and simmer on low heat for 20 minutes. Let cool completely.

Drain the bamboo shoots, wrap in portions with plastic wrap, and place in a freezer bag. Remove air, seal, and freeze.