Wash the rice several times until the water gets clear, then soak for 30 minutes, and dry for 15 minutes.
Meanwhile, soak a piece of kombu (5x5cm) for 30 minutes in the water and rehydrate the mushrooms in hot water.
Meanwhile, cut the tofu into smaller pieces and grate the carott. Set aside.
Bring the kombu water to a boil. When bubbles start appearing, take out the seaweed, and add some mushroom water (ratio 2/3 – 1/3), soy sauce and mirin.
NB. For 180g rice you will need 300ml liquid, that is 200ml kombu bouillon and 100ml mushroom water.
Cook the rice in this mixture. Bring to the boil, immediately turn down to low heat, lay tofu, mushrooms and carott on top, cover and cook for 10 minutes, always leaving the lid on.
Stir well, add parsley, cover again and rest for 10 minutes before serving, sparkling sesame seeds on top.