Wash the bamboo shoot thoroughly and cut off the tip diagonally. Make a shallow vertical incision.

Place the bamboo shoot, rice bran, and chili in a pot. Add enough water to cover the bamboo shoot and heat over medium heat. Once boiling, reduce to medium-low heat, cover with a lid slightly ajar, and simmer.

Simmer for 1.5–2 hours until the bamboo shoot is tender enough for a skewer to pass through. Let it cool in the cooking liquid.

Peel the bamboo shoot by removing the outer layers. Use a skewer or chopsticks to remove finer layers. Trim the harder parts with a knife if necessary.

Separate the tip and base. Slice the tip thinly lengthwise and cut the base into thin quarter slices.