Kamo don

Begin by preparing the dashi stock. Combine Water and Kombu in a pot and let it soak for 30 minutes. Heat the pot over medium-low heat. Just before the Water boils, remove the Kombu. Add Katsuobushi to the hot Water and simmer for 30 seconds. Turn off the heat and let the Katsuobushi settle for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Wash the Japanese short-grain rice thoroughly until the Water runs clear. Place the washed Japanese short-grain rice in a rice cooker or pot with an equal amount of fresh Water. Cook according to the manufacturer's instructions or until tender and fluffy.

Score the skin of the Duck breast in a crosshatch pattern, being careful not to cut into the meat. Season the Duck breast lightly with salt and pepper.