Unagi Meshi

Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain and let it rest in a colander for 30 minutes.

Combine the rinsed Japanese short-grain rice and Water in a heavy-bottomed pot. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let it steam, covered, for another 10 minutes. Do not lift the lid.

While the rice cooks, prepare the dashi. Place Kombu in 500g of cold water and let it soak for 30 minutes. Gently heat the water with Kombu over medium-low heat. Just before it boils, remove the Kombu. Bring the water to a boil, then add Katsuobushi. Immediately remove from heat and let it steep for 30 seconds. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.