Steps

1. Heat a pot.
   🕒 02:07
2. Add 850ml water to the pot.
   🕒 02:14
3. Lightly rinse 1 cup (150g) rice and drain in a sieve. If using no-rinse rice, use without washing.
   🕒 03:42
4. Once the water in the pot boils, add the rinsed rice to the pot.
   🕒 03:22
5. Add 1 tsp kombu dashi.
   🕒 04:44
6. Adjust heat to medium and maintain a simmer where the rice is gently "dancing" in the pot.
   🕒 06:31
7. Stir from the bottom occasionally to prevent the rice from sticking to the pot.
   🕒 06:50
8. Simmer for 20-25 minutes. Pro Tip! By simmering without a lid, the moisture won't evaporate too quickly, preventing it from becoming mushy, and resulting in the best texture where the rice grains seem to "dance".
   🕒 06:51
9. Finely chop komatsuna to taste.
   🕒 08:51
10. Simmer until the rice grains still have a slight bite (about 20 minutes) or until a thick, creamy consistency is achieved (about 25 minutes).
    🕒 10:47
11. Once the porridge is done, turn off the heat and serve in a bowl.
    🕒 12:10
12. As the first topping, place 1 umeboshi (pickled plum) on the porridge and eat. If more flavor is needed, sprinkle with Ajishio (seasoned salt).
    🕒 13:12
13. Next, mix natto to taste with its sauce and place on the porridge to eat.
    🕒 13:46
14. Place salted kombu to taste on the porridge and eat.
    🕒 14:39
15. Drizzle soy sauce to taste over canned tuna to taste and place on the porridge to eat.
    🕒 15:17
16. In another bowl of porridge, mix in the pre-chopped komatsuna to taste and eat once it has softened.
    🕒 12:15
17. Sprinkle katsuobushi (bonito flakes) to taste over the komatsuna porridge to add flavor, then eat.
    🕒 17:09