Takenoko Gohan

1. Prepare dashi stock: Place Kombu in 600 grams of water and let it soak for 30 minutes. Gently heat the water with Kombu over medium heat. Just before the water boils, remove the Kombu. Add Katsuobushi to the hot water, bring to a gentle simmer for 30 seconds, then turn off the heat. Let it steep for 2 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

2. Wash the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain the rice and let it soak in fresh water for 30 minutes.

3. While the rice is soaking, prepare the Takenoko. If using a pre-boiled Takenoko, rinse it well and slice it thinly into bite-sized pieces.