• 1–2 bamboo shoots (about 1 pound in all), trimmed and boiled fresh or canned
• 1½ cups dashi (Basic Soup Stock)
• 2 tablespoons soy sauce
• 1 tablespoon mirin (syrupy rice wine)
• ½ cup katsuo bushi (bonito flakes)

Drain the bamboo shoots and slice them lengthwise into ¼-inch-thick “combs” (kushi-gata cutting described and illustrated). If any white material clings between the “teeth” of the “combs, ” rinse it away under cold water.

In a saucepan, combine the soup stock, soy sauce and syrupy rice wine. Add the bamboo shoots and simmer them over moderate heat for 10–15 minutes, or until they are very tender and little of the broth remains. Use a dropped lid if you have one, or leave a regular lid askew. Sprinkle half of the bonito flakes over the shoots, remove the saucepan from the heat and let it cool uncovered to room temperature. Remove the bamboo shoots to your serving platter or individual small shallow bowls. Strain the broth and pour it over the shoots. Just before serving, garnish by sprinkling the remaining bonito flakes over the bamboo shoots.