6 ⅓ oz (200 g) boiled bamboo shoots, cut in fourths lengthwise
1 tablespoon (15 g) unsalted butter
1 teaspoon usukuchi (light color) soy sauce
1 teaspoon aonori (dried seaweed flakes)
2 teaspoons vegetable oil
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat.
Once smoke clears, add bamboo shoots and sauté over low heat for about 3 minutes or until lightly browned.
Flip bamboo shoots and add in butter. Use a spoon to continually baste the bamboo shoots with melted butter for about 3 minutes.
Add soy sauce and seaweed and stir to combine. Sprinkle rock salt and serve.
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