Takenoko Okowa

Rinse 300g Japanese short-grain glutinous rice thoroughly until water runs clear. Soak the rinsed Japanese short-grain glutinous rice in cold water for at least 30 minutes, then drain well.

Rehydrate 10g dried shiitake mushrooms in 200g warm water until softened, reserving the soaking liquid. Remove stems and thinly slice the rehydrated dried shiitake mushrooms.

Prepare dashi: Wipe 5g kombu with a damp cloth. Place the kombu in a pot with 500g cold water. Heat gently; just before boiling, remove the kombu. Bring the water to a boil, add 10g katsuobushi, immediately turn off the heat, and let steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the katsuobushi.