Oyako Kamameshi

1. Prepare Dashi Stock: Place 5g kombu in 500g water in a pot. Let it soak for 30 minutes. Heat the pot over medium-low heat until small bubbles appear around the kombu, just before boiling. Remove the kombu. Add 10g katsuobushi to the hot water. Bring to a gentle boil, then immediately turn off the heat. Let the katsuobushi steep for 5 minutes. Strain the dashi stock through a fine-mesh sieve, discarding the katsuobushi. Set aside 250g of the dashi stock for the kamameshi.

2. Prepare Rice: Wash 300g Japanese short-grain rice thoroughly under cold running water until the water runs clear. Place the washed Japanese short-grain rice in a bowl with 300g fresh water and let it soak for at least 30 minutes. Drain the Japanese short-grain rice well before use.

3. Prepare Chicken and Sauce: Cut 150g chicken thigh into 2cm bite-sized pieces. In a small bowl, combine 250g dashi stock, 30g usukuchi soy sauce, 30g mirin, 30g sake, and 5g sugar. Mix until the sugar dissolves.