Kinoko Gohan

Prepare dashi: Wipe kombu with a damp cloth. Place kombu in a pot with 500g water. Heat gently over medium-low heat. Just before the water boils, remove the kombu. Add katsuobushi to the simmering water. Simmer for 30 seconds, then turn off the heat. Let katsuobushi settle for 2 minutes. Strain the dashi through a fine-mesh sieve, discarding the katsuobushi. You will need 300g of this dashi for the rice.

Rinse Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain the Japanese short-grain rice well and let it sit in a colander for 30 minutes.

Slice shiitake mushrooms thinly. Separate shimeji mushrooms into individual strands. Tear maitake mushrooms into bite-sized pieces.