Roast Beef Don

Begin by preparing the dashi stock. Wipe the Kombu with a damp cloth, then place it in a pot with Water for dashi. Heat over medium-low heat. Just before the water boils and small bubbles appear around the Kombu, remove the Kombu.

Bring the dashi water to a boil, then turn off the heat and add the Katsuobushi. Let it steep for 30 seconds to 1 minute until the flakes sink. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi. Set aside 80g of this dashi for the sauce.

Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain well and place in a rice cooker or heavy-bottomed pot with Water for rice. Cook according to your rice cooker instructions or bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.