Karaage Don

1. Wash 300g Japanese short-grain rice thoroughly until water runs clear, then cook according to package instructions or in a rice cooker.

2. Prepare dashi stock: In a pot, combine 500g water and 5g kombu. Heat gently until just before boiling, then remove kombu. Add 10g katsuobushi, bring to a simmer, then turn off heat. Let steep for 2 minutes, then strain the dashi stock through a fine-mesh sieve.

3. Cut 400g chicken thigh into bite-sized pieces, approximately 3-4 cm.