Doria

Prepare 200g of cooked Japanese short-grain rice according to package instructions.

To make dashi stock, combine 500g water with 5g kombu and bring to a gentle simmer. Remove kombu just before boiling. Add 5g katsuobushi and simmer for 30 seconds, then strain to yield 100g dashi stock.

Dice 150g chicken thigh into 1.5 cm pieces. Peel and devein 100g shrimp. Finely dice 100g onion. Thinly slice 50g shiitake mushrooms.