Daruma Bento

Prepare dashi stock: Soak 5 grams of Kombu in 600 grams of water for 30 minutes. Bring to a gentle simmer over medium heat, remove Kombu just before boiling. Add 10 grams of Katsuobushi, simmer for 30 seconds, then turn off heat and let steep for 5 minutes. Strain the dashi stock through a fine-mesh sieve.

Rehydrate dried shiitake mushrooms: Place 15 grams of dried shiitake mushrooms in 200 grams of warm water for at least 30 minutes until softened. Remove stems, slice caps thinly, and reserve the soaking liquid.

Prepare ingredients for mixed rice: Rinse 300 grams of Japanese short-grain rice until water runs clear, then drain and let sit for 30 minutes. Cut 150 grams of Chicken thigh into 1 cm cubes. Peel and dice 50 grams of Carrot into small cubes. Slice 80 grams of Konnyaku into thin strips.