Wash bamboo shoots and place in a pot. Fill water to cover bamboo shoots. Add sugar, salt and rice and bring to a boil. Lower heat and simmer for 1 hour or until tender.
Peel off outer skin of the bamboo shoots and cut into bite-sized wedges.
Prepare konbu dashi in a saucepan. Add soy sauce, sake and salt and bring to a boil. Reduce heat and add bamboo shoot pieces. Simmer for 30 minutes.
Remove bamboo shoot pieces and arrange in 4 shallow bowls. Serve with some broth spooned over.
© 2018 All rights reserved. Published by Marshall Cavendish.