Hijiki Rice (Takikomi Gohan)

Bahan-bahan (4 porsi)

• 1½ cups uncooked Japanese short-grain white rice
• 3 Tbsp dried hijiki seaweed
• 1 piece aburaage (deep-fried tofu pouch) ((¾ oz, 20 g))
• ⅓ carrot ((2.5 oz, 70 g))
• 1⅓ cups water
• 1 piece kombu (dried kelp) ((10 g; 4 x 4 inches, 10 x 10 cm per piece))
• 2 pieces dried shiitake mushrooms ((3–5 g each))
• 2 Tbsp usukuchi (light-colored) soy sauce ((or regular soy sauce))
• 2 Tbsp mirin
• 1 Tbsp sake
• ½ tsp Diamond Crystal kosher salt