Japanese Curry Rice

Prepare dashi: Combine Kombu and Water (for dashi) in a medium pot. Heat gently over medium-low heat. Just before the water boils, remove the Kombu. Add Katsuobushi to the pot, simmer for 30 seconds, then remove from heat and let sit for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Prepare rice: Wash Japanese short-grain rice thoroughly under cold running water until the water runs clear. Combine the washed Japanese short-grain rice and Water (for rice) in a rice cooker or heavy-bottomed pot. Cook according to your appliance's instructions or until the rice is tender and the water is absorbed.

Prepare vegetables: Peel and chop Onion, Carrot, and Potato into bite-sized pieces. Mince Ginger and Garlic finely.