Rinse Japanese short-grain rice thoroughly under cold running water until the water runs clear. Place the rinsed Japanese short-grain rice in a rice cooker with 440 grams of Water and let it soak for 30 minutes before cooking. Cook according to rice cooker instructions.
2
Thinly slice the Onion. Slice the Cooked octopus into bite-sized pieces.
3
In a small saucepan, combine Dashi stock, Koikuchi soy sauce, Mirin, Sake, and Granulated sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the Granulated sugar dissolves completely.
