Omurice Curry

Rinse 200g Japanese short-grain rice thoroughly until water runs clear. Place Japanese short-grain rice in a rice cooker with 240g Water and let soak for 30 minutes before cooking. Cook according to rice cooker instructions.

In a pot, combine 1000g Water and 10g Kombu. Heat gently over medium-low heat. Just before it boils, remove the Kombu. Bring the Water to a boil, then add 15g Katsuobushi. Immediately turn off the heat and let it steep for 30 seconds. Strain the dashi stock through a fine-mesh sieve, discarding the Katsuobushi.

Peel and dice 150g Onion into 1cm pieces. Peel and dice 100g Carrot into 1cm pieces. Peel and dice 150g Potato into 1.5cm pieces.