Takikomi gohan

Rinse Japanese short-grain rice thoroughly under cold running water until the water runs clear. Soak the rinsed Japanese short-grain rice in fresh water for 30 minutes, then drain well.

Prepare dashi: Combine 500 grams of Water and Kombu in a medium pot. Heat gently over medium-low heat until just before boiling. Remove the Kombu. Bring the Water to a gentle simmer, add Katsuobushi, and immediately turn off the heat. Let the Katsuobushi steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi. Measure out 310 grams of the prepared dashi.

Cut chicken thigh into 1.5 cm cubes. Peel and julienne Carrot into thin strips. Rehydrate dried Shiitake mushrooms in warm water for 20 minutes, then squeeze out excess water and thinly slice. Pour hot water over Aburaage to remove excess oil, then gently squeeze and thinly slice. Peel and julienne Ginger.