Kani-meshi

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

Prepare dashi: Wipe the kombu with a damp cloth. Place the kombu and 400 grams of Water (for dashi) in a pot. Heat gently over medium-low heat, removing the kombu just before the water boils. Bring the water to a boil, then turn off the heat and add the katsuobushi. Let it steep for 30 seconds, then strain the dashi through a fine-mesh sieve, discarding the katsuobushi.

Combine 360 grams of Water (for cooking rice), 100 grams of the prepared dashi, 15 grams of Koikuchi soy sauce, 15 grams of Mirin, 15 grams of Sake, and 5 grams of Sugar in a rice cooker pot. Add the rinsed Japanese short-grain rice. Cook the rice according to your rice cooker's instructions.