Rinse 400g Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain and cook the Japanese short-grain rice in a rice cooker or pot with 440g water according to package instructions.
2
While the Japanese short-grain rice cooks, thinly slice 200g yellow onion.
3
In a wide pot or large skillet, combine 300g dashi stock, 60g koikuchi soy sauce, 40g mirin, 40g sake, and 15g sugar. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
