Horumon Don

Rinse 200g of Japanese short-grain rice thoroughly until the water runs clear. Cook the Japanese short-grain rice according to package instructions, typically with a 1:1.2 rice to water ratio, then let it steam for 10 minutes after cooking.

Prepare 150g of dashi stock: Soak 3g of Kombu in 150g of water for 30 minutes. Heat gently until just before boiling, remove the Kombu. Bring the water to a boil, then turn off the heat and add 5g of Katsuobushi. Let it steep for 5 minutes, then strain the Katsuobushi.

Thoroughly clean the 300g of Horumon (mixed beef offal) under cold running water. Blanch the Horumon in boiling water for 5 minutes, then drain and rinse again to remove any impurities. Cut into bite-sized pieces.