You can substitute the dashi stock with 2 cups water and 1 teaspoon dashi stock granules
Bonito flakes (fine ones)
as needed of each
Refer to Recipe ID: 2161320 for boiling the bamboo shoots, and remove the bitterness.
Cut the bamboo shoots in half, and slice into 7 mm thick quarter-rounds. Cut the bamboo shoot tops in half or quarters.
Add the bamboo shoots and bonito flakes in heated oil, stir-fry, and coat everything with oil. Be sure not to burn them.
Pour in the dashi stock to Step 3, add the sugar, and simmer for about 5 minutes over medium heat.
Add rest of the seasoning ingredients, and simmer for 15-20 minutes, stirring and flipping them over with cooking chopsticks from time to time. (The bamboo shoots won't break apart much while simmering.)
Once the sauce has reduced to less than 1/3 the original amount, turn off the heat, and leave for a while to let the bamboo shoots absorb the flavors.
Story Behind this Recipe
Bamboo shoots go well with oil, so we normally stir-fry them before simmering. I've been eating this dish since I was little.
Be sure not to let the bamboo shoots burn when stir-frying.