Cut the bamboo shoots and chicken into bite-sized pieces.
Lightly grease a pot, and brown the skin side of the chicken first over high heat. Brown the other side as well.
Add the bamboo shoots, water, dashi stock granules, sake, and mirin, then bring to a boil. Skim off the scum.
Add the sugar, and simmer for about 5 minutes over medium heat with a drop lid placed inside.
Swirl in the soy sauce at the end. Simmer for 7-8 minutes over medium heat until the chicken is cooked through, and you're done.
I simmer down the remaining sauce in the pot over high heat, and pour it on top of the dish when serving this to my family. Please taste it and try it if you like.
Story Behind this Recipe
My mother sent me bamboo shoots, which in Japan are thought of as spring vegetable. My meat-loving husband prefers this dish with meat instead of bonito flakes or wakame seaweed, so I make it with meat first for my family.
Please add the soy sauce at the very end. Please adjust the amount of chicken depending on the size of it. I used 1/2 chicken thigh in the picture. Snow peas or green beans will add nice colours to the dish Please make sure to use parboiled bamboo shoots.