This is from “Otsumami Yokocho” Volume 1, Page 63. When I made the simmered bamboo shoot with wakame seaweed dish, I set aside the bottom 1/3 of the bamboo shoot and made this dish the next day. I never had a bamboo shoot this way before. I was curious to see how it would turn out. It turned out to be a very simple but good dish.
Bamboo shoot: I used the bottom 1/3 of a vacuum packed boiled bamboo shoot (top 2/3 was used for another dish). I cut the bottom in half lengthwise and then made thin (1/4 inch) half moon slices. I washed off the chalky white stuff (congealed tyrosine) so that the dish would be more presentable. I blotted the shoot dry with a paper towel. I used my toaster oven to broil the bamboo shoot. I broiled it for about 5 minutes. When the edges became brown, I turned them over and broiled them another 4-5 minutes.