Kawagoe Imo Okowa

Rinse 300 g mochigome rice and 100 g Japanese short-grain rice until water runs clear.

Soak 10 g kombu in 200 ml cold water for 30 minutes, then heat gently and remove kombu before boiling.

Add 20 g sake, 20 g mirin, 25 g usukuchi soy sauce, and 3 g salt to the kombu dashi.