Heat dashi stock in a pot over medium heat. Add soy sauce, sake, and salt; stir and bring to a gentle simmer. Toss in bamboo shoots and cook for one minute.

Finely mince fresh shrimp by hand or blend in a food processor until smooth.

In a mixing bowl, combine minced shrimp, diced hanpen, ginger juice, cornflour, and a pinch of salt. Mix until well blended.

Bring a separate pot of water to a boil. Wet hands and shape mixture into balls, about the size of a golf ball. Carefully drop them into boiling water.

Cook shrimp balls for approximately 5-7 minutes, until they float and are fully cooked. Use a slotted spoon to gently remove them.

Place two cooked shrimp balls in each serving bowl. Reheat clear soup if needed, then pour over shrimp balls.

Garnish with bamboo shoots and mitsuba before serving. Drizzle sesame oil if desired.