Polish the rice by rubbing the grains with your hands in a bowl of water to remove excess starch. Rinse and transfer to a colander or wide plate to drain and air dry.

Finely grate the carrot in a small bowl.

Place the rice, carrot and dashi in a small pot. Bring to a boil over high heat, then cover and immediately turn the heat down to low. Let cook 25 minutes until water is absorbed.

Once the rice is cooked, add the butter to the pot. Replace the lid, remove from heat, then let rest 5 minutes. Gently stir the rice with a spatula to combine the butter and fluff the rice.