Hitsumabushi

Rinse 300g Japanese Short-Grain Rice thoroughly under cold running water until the water runs clear. Combine the rinsed Japanese Short-Grain Rice with 450g Water in a rice cooker or heavy-bottomed pot and cook according to instructions.

Gently wipe 10g Kombu with a damp cloth. Place the Kombu and 1000g 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 add 15g Katsuobushi. Immediately turn off the heat and let it steep for 5 minutes. Strain the Dashi Stock through a fine-mesh sieve, discarding the Katsuobushi.

Return the strained Dashi Stock to a clean pot. Add 30g Koikuchi Soy Sauce, 30g Mirin, and 30g Sake. Bring to a gentle simmer and keep warm.