Seasonings:
1 teaspoon tamari soy sauce
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon sake
A dash of salt, synthetic flavoring and pepper
100cc stock
Star anise, cinnamon, green onion and ginger root

1. After bringing stock to a boil in a pan, add the synthetic flavoring, pepper, star anise, cinnamon, green onion and ginger root and cook over low heat. Let cool.
2. Wash the rice and soak it in water for 2 hours. Drain the water, add the seasoning mixture prepared in 1., and set aside for half a day, then drain.
3. Deep fry pine nuts in low-temperature oil. Raise the temperature gradually. Drain well.
4. Boil the pork lump in water, and drain. Apply tamari soy sauce over the entire surface and deep fry in oil at high temperature briefly to brown the surface. When cooled, place in a vacuum-packed bag along with the seasoning mixture from 1., cook at 80o C until the center temperature reaches 75o C. Let cool.
5. In a pan, heat approx. 500cc of the juice left in the vacuum pack used in 4., add bamboo shoots and shiitake mushrooms cut into pieces slightly larger than rice grains, cook until well seasoned and let cool.
6. Cut the pork prepared in 4. into small pieces about same size as the bamboo shoots in 5., combine with the bamboo shoots, shiitake mushrooms, rice and pine nuts.
7. After boiling the bamboo leaves, soak them in water and then wipe off any excess water. Roll them into funnel shapes and stuff with the mixture prepared in 6.. Secure them with kite string. Vacuum pack and cook at 92o C for 90 minutes.
8. When cooled, keep them at low temperature in a refrigerator. To reheat, cook at 80o C for approx. 20 minutes.