Katsuo no Tataki Donburi (Kochi Style)

Wash 300 grams of Japanese short-grain rice thoroughly until water runs clear, then cook according to package instructions.

Prepare the donburi sauce by combining 60 grams of soy sauce (koikuchi), 40 grams of rice vinegar, 30 grams of mirin, 20 grams of sake, and 50 grams of dashi stock in a small saucepan. Bring to a gentle simmer over medium heat, then remove from heat and let cool.

Finely slice 50 grams of scallion. Grate 20 grams of ginger. Thinly slice 10 grams of garlic.