Bamboo Shoots

• 350 g canned sliced bamboo shoots
• Splashes of grapeseed and Asian sesame oils
• Splash of usukuchi (light soy sauce)
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Drain the bamboo shoots in a colander and rinse them well under cold running water. Put them in a small saucepan with the oils, soy and chilli, if you have it and stew them over a low heat for 20 to 30 minutes, stirring occasionally, until tender. Taste them and season with salt, if needed. Set the shoots aside until ready to use, or refrigerate for 3 or 4 days; reheat them before adding to sou