1. Wash the Japanese short-grain rice thoroughly until the water runs clear, then cook according to package instructions.
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2. Prepare the tataki sauce: In a small saucepan, combine the Soy sauce (koikuchi), Rice vinegar, Mirin, Sake, and Dashi stock. Bring the mixture to a gentle simmer over medium heat, then remove from heat and allow to cool completely.
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3. Prepare the garnishes: Finely grate the Ginger. Finely mince the Garlic. Thinly slice the green part of the Scallion. Shred the Shiso leaves. Grate the Daikon radish and gently squeeze out any excess water.
