Kani Zosui

1. Prepare dashi stock: Add Water and Kombu to a pot. Heat over medium heat. Just before the Water boils, remove the Kombu. Bring the Water to a boil, then turn off the heat and add Katsuobushi. Let it steep for 2-3 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

2. In a clean pot, add the prepared dashi stock and bring it to a gentle simmer over medium heat.

3. Add the Japanese short-grain rice to the simmering dashi stock. Stir gently to separate the grains and prevent sticking. Simmer for 5-7 minutes, allowing the rice to absorb the dashi and soften further.