Kani Kamameshi

Prepare dashi: Combine kombu and water in a pot. Heat gently over medium-low heat. Just before the water boils, remove the kombu. Bring the water to a full boil, then add katsuobushi. Turn off the heat immediately and let the katsuobushi steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the solids.

Wash Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain the washed Japanese short-grain rice and soak it in 300g of fresh cold water for 30 minutes. Drain the soaking water completely.

In a separate bowl, combine 300g of the prepared dashi, usukuchi soy sauce, mirin, sake, and salt. Stir until the salt is fully dissolved.