Rinse 300 grams of Japanese short-grain rice thoroughly until the water runs clear, then cook according to package instructions.
2
Slice 100 grams of yellow onion thinly.
3
In a small donburi pan or a small skillet, combine 150 grams of dashi stock, 30 grams of koikuchi soy sauce, 30 grams of mirin, 15 grams of sake, and 5 grams of granulated sugar. Bring the mixture to a gentle simmer over medium heat.
