Crab Rice with Charred Green Onion, Tatsoi, and Sesame | TASTE

Ingredients

• 3 c rice short-grain white rice, rinsed
• 2 ¼ c water or leftover Crab Dashi
• 2 bunches green onions
• ¼ c grapeseed or canola oil
• 1 tbsp toasted sesame oil
• ¼ c mirin
• ⅓ c shiro shoyu (white soy sauce) or usukuchi shoyu (light-colored soy sauce)
• 4 oz baby tatsoi leaves (about 2 cups loosely packed; can substitute baby spinach leaves, turnip greens, mizuna, or pea tendrils)
• crabmeat reserved from the Crab Dashi, or 1 pound lump crabmeat
• 1 c Crab Dashi, or Kombu and Bonito Dashi
• 1-2 tbsp toasted white sesame seeds
• sea salt or soy sauce (optional)
• Ichimi togarashi (Japanese ground chiles), for garnish
• 1 whole Dungeness or stone crab
• 1 4-inch square kombu
• 2 qt water, soft (low-mineral-content) preferred
• 1 oz loosely packed katsuobushi (dried bonito flakes)
• 1 double-lid donabe rice cooker (3-rice-cup size)