Edomae Chirashi

Rinse 400g Japanese short-grain rice thoroughly until water runs clear. Drain and let it sit for 30 minutes. Place the rinsed Japanese short-grain rice and 5g Kombu in a rice cooker with 480g Water. Cook according to rice cooker instructions.

While rice cooks, prepare sushi vinegar: In a small saucepan, combine 60g Rice vinegar, 30g Granulated sugar (for sushi vinegar), and 10g Fine sea salt. Heat gently over low heat, stirring until Granulated sugar and Fine sea salt are fully dissolved. Do not boil. Let cool to room temperature.

Prepare dashi stock: In a pot, bring 1000g Water to a gentle simmer. Add 15g Katsuobushi. Simmer for 30 seconds, then remove from heat. Let the Katsuobushi settle for 1 minute, then strain the dashi stock through a fine-mesh sieve, discarding the Katsuobushi.