Yakionigiri

Rinse 300 grams Japanese short-grain rice until the Water runs clear. Combine the rinsed Japanese short-grain rice with 360 grams Water in a rice cooker and cook according to manufacturer's instructions.

While the Japanese short-grain rice cooks, prepare the glaze. In a small saucepan, combine 30 grams Koikuchi soy sauce, 30 grams Mirin, and 15 grams Sake. Bring to a gentle simmer over medium heat and cook for 2-3 minutes until slightly thickened. Set aside.

Prepare the Katsuobushi filling. In a small bowl, combine 10 grams Katsuobushi with 15 grams Dashi stock and 5 grams of the prepared Koikuchi soy sauce glaze. Mix well.