Kakiage don

To prepare dashi stock, soak kombu in 600 grams of water for 30 minutes. Heat the water and kombu over medium heat. Just before it boils, remove the kombu. Add katsuobushi to the hot water and simmer for 30 seconds. Turn off the heat and let it steep for 5 minutes. Strain the dashi stock through a fine-mesh sieve, reserving 200 grams for the donburi sauce.

To prepare the donburi sauce, combine 200 grams of dashi stock, koikuchi soy sauce, mirin, and granulated sugar in a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 2 minutes, then set aside.

To prepare the Japanese short-grain rice, wash the rice thoroughly until the water runs clear. Drain and let it soak in 360 grams of water for 30 minutes. Cook the rice in a rice cooker or pot according to package instructions. Once cooked, let it steam for 10 minutes before fluffing.