Gomoku Gohan

Combine 600g Water and Kombu in a pot. Heat gently over medium-low heat. Just before the Water boils, remove the Kombu. Add Katsuobushi, simmer for 30 seconds, then turn off the heat. Let the Katsuobushi settle for 5 minutes, then strain the dashi stock through a fine-mesh sieve. Reserve 300g of the dashi stock for cooking the rice.

Wash 400g Japanese short-grain rice thoroughly under cold running Water until the Water runs clear. Drain the Japanese short-grain rice and let it soak in fresh Water for 30 minutes. Drain the Japanese short-grain rice completely after soaking.

Dice 150g Chicken thigh into 1cm cubes. Peel and dice 80g Carrot into 1cm cubes. Rehydrate 20g Dried shiitake mushrooms in warm Water for 20 minutes, then remove stems and slice the caps thinly. Score 100g Konnyaku with a knife in a crisscross pattern, then cut into 1cm cubes. Pour boiling Water over 50g Aburaage to remove excess oil, then gently press out Water and cut into thin strips. Julienne 10g Ginger.