Kake Donburi

Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain and let it soak in fresh water for 30 minutes, then drain again. Cook the rice according to your rice cooker or pot instructions.

To prepare dashi stock, combine the Water and Kombu in a medium pot. Let the Kombu soak for at least 30 minutes. Gently heat the pot over medium-low heat. Just before the Water comes to a boil, remove the Kombu.

Increase the heat to medium-high and bring the Water to a rolling boil. Add the Katsuobushi, then immediately reduce the heat to low and simmer for 30 seconds. Turn off the heat and let the Katsuobushi settle to the bottom for 5 minutes.