Wash the bamboo shoots thoroughly and cut off the tip diagonally. Make a shallow cut lengthwise.

Place bamboo shoots, rice bran, chili, and enough water to cover in a pot. Bring to a boil over medium heat.

Once boiling, reduce to medium-low heat, cover with a drop lid, and simmer for 1.5–2 hours until tender. Let cool in the cooking liquid.

Peel the bamboo shoots and rinse under water. Smooth the surface with chopsticks and remove any hard parts with a knife.

For Bamboo Shoot Rice: Cut the bamboo shoot into bite-sized pieces and dice the rest. Slice the fried tofu into thin strips.

Add rice, sake, mirin, salt, soy sauce, and dashi powder to the rice cooker. Add water up to the 2-cup mark, then place bamboo shoots and tofu on top. Cook as usual.

Once cooked, mix gently, serve in bowls, and garnish with kinome leaves if desired.

For Simmered Bamboo Shoots with Wakame: Cut bamboo shoots into bite-sized pieces and wakame into manageable sizes.

In a pot, combine sake, mirin, light soy sauce, dashi powder, water, and bamboo shoots. Bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes. Add wakame and cook for another 2–3 minutes.