Heat a frying pan over medium heat and coat with sesame oil. Add the bamboo shoots and lightly stir fry. Add the sake and evaporate alcohol. Add sugar, mirin and soy sauce. Stir well.
Add water and bring to boil. Turn down the heat to simmer and cook until all the liquid evaporates, for about 5 minutes.
Sprinkle the chili pepper flakes.
Store in a clean air-tight container and refrigerate.