Unadon

Wash Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain the rice and place it in a rice cooker pot with 360g water. Let it soak for 30 minutes before cooking. Cook the Japanese short-grain rice according to your rice cooker's instructions. Keep the cooked Japanese short-grain rice warm.

To prepare the tare, combine 60g koikuchi shoyu, 60g mirin, 60g sake, 30g granulated sugar, 2g kombu, and 5g katsuobushi in a small saucepan.

Heat the tare mixture over medium-low heat, stirring until the granulated sugar fully dissolves. Just before the mixture boils, remove the kombu. Continue to simmer the tare gently for 5-7 minutes to allow the alcohol to evaporate and the flavors to deepen. Strain the tare through a fine-mesh sieve to remove the katsuobushi, then set the finished tare aside.