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Start by thinly slicing 200 g canned bamboo shoots and cutting them into pieces about 1cm wide, 3-4cm long.
Heat a pan on medium and add ½ tbsp toasted sesame oil. Once hot, add the sliced bamboo shoots and sprinkle with ⅛ tsp black pepper and 1 tsp dried red chili pepper. Fry for 1 minute.
Add the 180 ml water, 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp sake, 1 tbsp mirin, ½ tbsp oyster sauce and 1 tsp Chinese-style chicken bouillon powder to the pan. Mix well and simmer uncovered until the liquid is completely gone.
Turn off the heat and drizzle ½ tbsp toasted sesame oil, mix thoroughly until evenly coated.
Transfer to a container to cool, then chill in the refrigerator. (You can also eat them hot if you like.)