Slice the bamboo shoots into thin slices.
Cut the broken into 3~4cm length.
Pour boiling water into the fried tofu (both sides) and shred to 5mm strips.
First, stew the bamboo shoots and braken with dashi (broth) and then the fried tofu and condiments. Stew with an aluminium foil over the top until the liquid evaporates.
Let it simmer down allowing the taste to saturate into the ingredients.