Hotate Kamameshi

Rinse 360g Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain the rice and let it soak in 400g of fresh Water for at least 30 minutes. Drain well before use.

To prepare dashi stock, combine 600g cold Water and 10g Kombu in a pot. Heat slowly over medium-low heat. Just before the Water boils, remove the Kombu. Add 15g Katsuobushi to the hot Water, bring to a gentle simmer for 30 seconds, then turn off the heat. Let the Katsuobushi settle for 2 minutes, then strain the dashi stock through a fine-mesh sieve, discarding the Katsuobushi. You will need 360g of dashi stock.

Pat the 200g Fresh scallops dry with paper towels. Slice the 10g fresh Ginger into very fine matchsticks (julienne). Chop the 5g Mitsuba for garnish later.