Obihiro Butadon

Wash Japanese short-grain rice thoroughly under cold running water until the water runs clear. Cook the Japanese short-grain rice according to package instructions or using a rice cooker.

Prepare Dashi Stock: In a small pot, combine 300g water and 5g kombu. Let the kombu soak for 30 minutes. Gently heat the pot over medium-low heat. Just before the water boils, remove the kombu. Bring the water to a boil, then add 10g katsuobushi. Immediately turn off the heat and let the katsuobushi steep for 5 minutes. Strain the dashi stock through a fine-mesh sieve, discarding the katsuobushi.

Slice the pork loin into 0.5 cm thick pieces. Pat the pork loin slices dry thoroughly with paper towels.