Wash the rice and drain in a sieve. Lightly wash the octopus, pat dry the excess water and slice into 5 mm. Peel the ginger and julienne. Soak the kombu in water and leave the stock to the side.
Put the rice in a rice cooker and add all the ● ingredients. Pour the stock from Step 1 up to the 2 cup mark and mix everything well.
Add octopus, ginger, and kelp to the cooker, switch on, and when it's done, julienne the kombu and mix in.
* If using raw octopus, rub with salt first and wash. It'll result in a softer texture.
You can use shio kombu instead of dashi kombu - it'll still be delicious. If you do so, just season with 2 tablespoons of Japanese sake.
Story Behind this Recipe
It's a dish that I've been making for ages.
It's best if you use bonito based dashi stock. The flavour will vary depending on the saltiness of the octopus, so adjust the amount of seasoning to your liking (if you have time, I recommend soaking the rice in the dashi stock without the seasonings for 30 minutes).