Harako Meshi

1. Prepare dashi stock: Combine 600g water and kombu in a pot. Bring to a gentle simmer over medium heat, then remove the kombu just before boiling. Add katsuobushi, simmer for 30 seconds, then turn off the heat. Let it steep for 5 minutes. Strain the dashi stock through a fine-mesh sieve, discarding the solids. You should have approximately 550g dashi stock.

2. Prepare rice: Wash the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Place the washed Japanese short-grain rice in a bowl and soak in fresh water for 30 minutes. Drain the Japanese short-grain rice very well.

3. Cook salmon: In a wide, shallow pan, combine 200g of the prepared dashi stock, koikuchi soy sauce, mirin, sake, and sugar. Bring the liquid to a gentle simmer over medium heat.