Ochazuke Tarako

Prepare the dashi stock: Gently wipe the Kombu with a damp cloth to remove any surface impurities, but do not wash off the white powder (umami). Place the Kombu and Water in a pot and heat over medium-low heat. Just before the Water comes to a boil, remove the Kombu.

Bring the Water to a boil, then turn off the heat. Add the Katsuobushi to the hot Water and let it steep for 5 minutes. Strain the dashi stock through a fine-mesh sieve lined with a paper towel or cheesecloth, ensuring not to squeeze the Katsuobushi. Season the dashi stock with Koikuchi soy sauce, Mirin, Sake, and Salt. Keep the dashi stock hot.

If not already cooked, prepare the Japanese short-grain rice according to package instructions.