Kashiwameshi

Rinse Japanese short-grain rice thoroughly under cold water until the water runs clear, then drain and let it sit in a colander for 30 minutes.

To prepare dashi, wipe Kombu with a damp cloth and place it in a pot with 800 grams of cold water. Heat slowly 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 Katsuobushi. Let it steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Rehydrate dried shiitake mushrooms in 200 grams of warm water for 30 minutes. Once soft, remove the stems and thinly slice the shiitake caps. Reserve the soaking liquid.