I use all dashi when I make the rice if I am using broth. Right now I am
using turkey broth, since its after thanksgiving. Sometimes instant dashi
and sometimes not, depends if I can find bonito flakes. I have never cut
the stock in half though there isn't much salt in mine.
One other thing you could do is fry the rice in sesame oil a little before
you cook it.
Cheers
Chad
[Non-text portions of this message have been removed]
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