Japanese Chicken Pilaf

Prepare dashi stock: Gently wipe the Kombu with a damp cloth. Place the Kombu and 600g Water in a pot and slowly heat over medium-low heat. Just before the water boils, remove the Kombu. Bring the water to a boil, then turn off the heat and add the Katsuobushi. Let it steep for 30 seconds, then strain the dashi stock through a fine-mesh sieve, discarding the Katsuobushi. You will need approximately 450g of dashi stock.

Wash and soak the Japanese short-grain rice: Rinse the Japanese short-grain rice under cold running water until the water runs clear. Drain well and soak the rice in fresh cold water for 30 minutes. Drain thoroughly before use.

Prepare ingredients: Dice the Chicken thigh into 1.5 cm pieces. Thinly slice the Dried shiitake mushrooms. Peel and finely dice the Carrot. Peel and finely julienne the Ginger. Thinly slice the Scallion for garnish.