Katsu Curry

Prepare the dashi stock: Add Kombu and Water for dashi to a pot. Heat gently over medium-low heat. Just before the water boils, remove the Kombu. Bring the water to a boil, then turn off the heat and add Katsuobushi. Let it steep for 5 minutes, then strain the dashi stock through a fine-mesh sieve. Discard the Katsuobushi.

Cook the Japanese short-grain rice: Rinse the Japanese short-grain rice thoroughly until the water runs clear. Combine the rinsed Japanese short-grain rice and Water for rice in a rice cooker or heavy-bottomed pot. Cook according to appliance instructions or by bringing to a boil, reducing heat to low, covering, and simmering for 15 minutes, then resting off heat for 10 minutes.

Prepare the curry vegetables: Slice the Onion. Cut the Carrot and Potato into bite-sized pieces.