Wash 200g Japanese short-grain rice thoroughly until the water runs clear. Cook the Japanese short-grain rice in a rice cooker or pot according to package instructions.
2
Slice 200g Napa cabbage into 5cm pieces. Remove stems from 80g shiitake mushrooms and score the caps. Trim roots from 80g enoki mushrooms and separate into clusters. Cut 100g scallions into 5cm lengths. Drain 200g firm tofu and cut into 2cm cubes.
3
In a bowl, combine 80g Koikuchi soy sauce, 60g mirin, 60g sake, 30g granulated sugar, and 200g dashi stock. Stir until the granulated sugar dissolves completely. This is the warishita sauce.
