Shirasu Gohan

Rinse Japanese short-grain rice thoroughly under cold running water until the water runs clear.

Combine the rinsed Japanese short-grain rice and Water in a rice cooker or heavy-bottomed pot. Cook according to the rice cooker's instructions or by bringing to a boil, reducing heat to low, covering, and simmering for 15 minutes, then resting for 10 minutes off heat.

While the rice cooks, prepare the Shirasu topping. In a small saucepan, combine Koikuchi soy sauce, Mirin, and Sake. Bring the mixture to a gentle simmer over medium heat.